quick broccoli cheese soup
 
Prep time
Cook time
Total time
 
Ingredients
  • 2-3 tbsp. olive oil
  • ½ sweet onion, finely diced
  • 2-3 cloves garlic, minced
  • 1 (1 lb.) package frozen broccoli florets
  • 1 (14 oz.) can chicken broth
  • ¼ cup water
  • 2 tbsp. flour
  • 1 cup half-and-half
  • 1½-2 cups sharp cheddar cheese, shredded
  • Salt and pepper, to taste
Instructions
  1. Place broccoli in microwave safe dish, and cook according to package instructions. Microwave broccoli until fork tender.
  2. Heat a large saucepan over medium heat, then add olive oil. Add onion and garlic and saute until translucent and aromatic, 3-5 minutes. Add flour to pan and quickly stir until flour is cooked and incorporated; add broth, ¼ cup water and half of the broccoli florets.
  3. Transfer mixture to a food processor and blend about 10-15 seconds. Return mixture to pan and bring to a boil. Cook for 3-5 minutes, to let mixture thicken.
  4. Decrease heat and add the rest of the broccoli, half and half and shredded cheese. Stir until cheese melts; let soup cook a little longer. Season with salt and pepper. Add crushed red pepper flakes, if desired. Top soup with shredded cheese of choice.
Recipe by sweet caroline's cooking at https://sweetcarolinescooking.com/2013/01/09/back-on-track-quick-broccoli-cheese-soup/