Soups are my favorite! I think they are the epitome of comfort food. I remember during the winter my mom would make lots of soups when my dad wasn’t going to be home for dinner. (My dad thinks a meal without meat is just a snack.) One soup that my brother, sister and I all liked was cheddar broccoli. Now that I am a mom trying to feed kids I love it even more because it is fairly easy and quick to make. Most of our parent friends are surprised at how much our kids eat. They are not picky eaters at all! In fact, both of my boys love broccoli and typically ask for seconds when I serve steamed broccoli at dinner. I think it is because we fed them a variety of foods from the time they could eat table food and encourage trying new things. It comes as no surprise that cheddar broccoli soup has become a fan favorite in our house too!
- 2 heads of broccoli – cut into florets
- 1/2 cup of onion
- (2) 14 ounce cans of chicken broth
- 1/4 teaspoon of thyme
- 1 bay leaf
- dash garlic powder
- 6 tablespoons of butter
- 6 tablespoons of flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of pepper
- 4 cups of milk (whole or 2%)
- 2 cups of shredded sharp cheddar
- In a large pot add broccoli, onion, chicken broth, thyme, bay leaf and garlic powder. Stir and cook on medium/high until the broccoli is tender.
- While the broccoli is cooking add butter, flour, salt, pepper and milk to a large saucepan and cook on medium/low until it is thick. Let the mixture get hot without coming to a boil.
- Once the broccoli is tender and the milk mixture is hot and thickened pour the milk mixture into the pot with broccoli and stir until combined. Add 2 cups of cheese and continue to stir until melted.
- Serve immediately.
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