I love this Broccoli Cheese Soup, and I like that it does not include Velveeta. Broccoli and cheese is a great soup and a deli classic but this homemade version is just as good.
Steaming the broccoli first preserves the bright green of the broccoli and makes it look so much more appetizing than the gray-green color it fades to after extended cooking.
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Broccoli Cheese Soup
Ingredients
- 1/4 cup onion chopped
- 1/4 cup margarine or 1⁄4 cup butter
- 1/4 cup flour
- 1 teaspoon salt or to taste
- 1/4 teaspoon white pepper or to taste
- 1 cup chicken broth
- 2 1/2 cups milk
- 2 cups chopped broccoli cooked crisp-tender
- 1 -2 cup shredded cheddar cheese
- 1/4 cup chopped celery
Instructions
- Saute the onion and celery in butter in saucepan over medium heat until tender.
- Add the flour, and salt and pepper, cooking and stirring until mixture is smooth and bubbly.
- Add the broth and milk (all at once), stirring constantly until the mixture comes to a boil and begins to thicken.
- Add the cooked broccoli (I like to steam mine then cool in cold water to preserve color), stirring until all is heated through.
- Remove from the heat and stir in the cheese until melted and smooth (place back on heat briefly if necessary).
Enjoy!
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Recipe based on one by Sue Lau
Photo by *Parsley*