My freshman year in college, while at Meredith, I found my love for Broccoli and Cheese Soup. My friends and I had this tradition of going to Chili's on Sunday nights when we all got back to school after weekends at home. I devoured Chicken Crispers and broccoli and cheese soup! YUM! A few weeks ago, Charlie and I went to Chili's for dinner. The whole reason we went there was for the soup! To my dismay, they don't have broccoli and cheese soup anymore! Sad!
I came across this recipe this summer when I was on my recipe hunts. I don't know the source, but it was delicious! The recipe says it makes enough for 4 servings. So I made the recipe plus 1/2 and it was a ton for the two of us! I was trying to make sure we had enough leftovers for lunch and we had more than enough! Next time, I think I'll stick to the original recipe. Enjoy!
Broccoli and Cheese Soup
1 can (14 oz) chicken broth
1 small onion, diced
1/3 C flour
1/4 C butter
Pepper
2 C milk
1 1/2 C sharp cheddar, shredded
1/2 C Swiss, shredded
Broccoli, steamed, chopped (I used 2 heads and it was more than enough!)
Simmer chicken broth and onion for 20 minutes in small, covered saucepan. Heat milk in microwave for 2 minutes. In a separate large saucepan, melt butter, add flour and as much pepper as you like. Cook together for a couple minutes. Whisk in warm milk. Stir and heat over medium-high heat until soup thickens. Add broth and stir until well blended. Add cheese and broccoli. Stir until cheese is melted and combined.
