This soup is AMAZING! The cheese is nice and rich and the broccoli gives the dish some texture. If you want some “spice” to the dish you could substitute some of the Cheddar Cheese with Pepper Jack Cheese.
5 1/4 cups chicken broth
2 heads of broccoli, chopped
1 small onion, diced
1 tsp black pepper
1 stick butter, softened
1/2 cup flour
1 cup heavy cream
3 cups Cheddar cheese, shredded
- In a stock pot over high heat, combine broth, broccoli, onion, & pepper & bring to a boil. Reduce heat to low, cover, & simmer 25 to 30 minutes, or until the broccoli is tender.
- In the mean time, in a skillet over medium heat, melt the butter & slowly whisk in flour, being sure to continuously until brown.
- Slowly add the butter mixture to the soup, stirring until thickened then simmer 5 minutes. Slowly stir in the heavy cream, and mix well. Add cheese, a cup at a time, mix well after each addition, until all of the cheese is melted.