One of my favorite soups is Broccoli Cheddar. I got hooked on it years ago when I tried it at Panera’s. I didn’t attempt to make it myself though until I came across a recipe from The Pioneer Woman. And while it is delicious it makes 12 servings. Now, I have no problem eating leftovers or cooking something to eat over the course of a few days, but 12 servings is a bit much. That’s A LOT of soup for one person! Recently, by chance, I came across a recipe for broccoli cheddar soup that was the perfect amount – 2 servings!
Now, the recipe seemed so simple that I had my doubts that it could be delicious, but it was. Truthfully, sometimes the simplicity of ingredients makes a recipe all that better. You can enjoy the flavor of what you are making without it being masked by other ingredients. If you are making broccoli cheddar soup what you really want to taste is the broccoli and cheddar, and that’s what you get with this soup and in less than 30 minutes. You can’t beat that.
Broccoli Cheddar Soup
Ingredients:
1/4 cup chopped yellow onion
1/4 cup unsalted butter, cubed
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cup 2% milk
3/4 cup low-sodium chicken broth
1 cup cooked or frozen broccoli florets
1/2 cup shredded cheddar cheese
Directions:
In a medium saucepan melt the butter on medium heat. Add in the onions and sauté until the onions are tender. Stir in the flour, salt and pepper until well combined. Gradually add in the milk and then the chicken broth. Bring to a boil, cook and stir until the soup has thickened, about 2-3 minutes.
Add the broccoli and cook until heated through. If using frozen broccoli cook until the broccoli is tender and no longer frozen. Remove the pan from the heat and stir in the cheese until melted.
Recipe from Taste of Home
Bead Yarn & Spatula 