Broccoli Cheddar Soup

This is adapted from CD Kitchen. I make a lot of it and then freeze it in single-serving packets.

Ingredients:

1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups 2% milk
2 cups chicken stock or bouillon
1/2 pound fresh broccoli
salt and pepper to taste
1/4 tsp cayenne pepper
8 ounces grated sharp cheddar

Directions:

Cook the broccoli until tender. Crumble it up and set aside.

Saute onion in butter. Set aside with broccoli.

Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add hot chicken stock whisking all the time.

Put everything together. Add milk, salt, pepper, and cayenne. Puree, return to stove until hot, then serve.

Comments

[Scott P]

Brocolli cheddar is such a Midwest classic, I think Julie's family just about lives on it! I'll have to try this.

[gail]

Most recipes call for half and half, but I found that 2% milk worked fine -- so you don't have to clog your arteries to do the soup.

[Julie]

I LOVE broccoli cheddar soup. I used to have it at least twice a week from Panera. We have NO PANERA here. And they pretend Phoenix is civilization. Bleh.

[JWebb]

Chicken-broccoli-cheddar cheese bake.

Remove tray from carton. Carefully poke holes in plastic covering to vent. Place on tray on cookie sheet in middle oven rack. Cook at 350 degrees (DO NOT exceed 350) for forty-five minutes. Remove tray from oven and discard plastic covering. Continue cooking for 30-33 minutes (42 minutes at this high altitude). Carefully remove from oven with stoven mitts - plate will be very hot! Let set for five minutes then serve.

God bless Stouffers and the horse he/she rode in on. . .