Outstanding! I was searching for a “cozy” soup and this Broccoli-Cheddar Cheese Soup is it. Creamy and easy and yummy! I think this will become my favorite blanket and PJ’s comfort food!
The soup has just a little background kick/tingle from the cayenne…but wonderfully offset by the sharp cheddar…
Definitely I will make this again.
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Wisconsin Broccoli-Cheddar Cheese Soup
Ingredients
- 3 teaspoons butter
- 3 teaspoons all-purpose flour
- 4 cups milk
- 3/4 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/4 teaspoon cayenne pepper
- 1 10 ounce package chopped frozen broccoli, thawed, drained
- 1/2 cup finely chopped red bell pepper
- 6 ounces sharp cheddar cheese or 6 ounces extra-sharp cheddar cheese shredded
- 2 teaspoons chopped chives or 2 teaspoons chopped green onion tops
Instructions
- Melt the butter in a large saucepan over medium heat. Add the flour; cook and stir 30 seconds or until bubbly.
- Add the milk, salt, mustard, and cayenne pepper; bring to a simmer over high heat, stirring frequently. Add the broccoli and red pepper; return to a boil.
- Reduce the heat to low; simmer uncovered 5 minutes, stirring occasionally.
- Add the cheese; stir over low heat just until cheese melts (do not boil).
- Ladle into four soup bowls; top with chives or green onions.
Enjoy!
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Recipe based on one by chris brossard
Photo by mommyluvs2cook