Okay, okay, okay... I know it's not baking, but I made this soup today and I just had to share the recipe. It was so creamy, cheesy, and heart-warming. I've only made soup a handful of times in my entire life mainly because I don't have the patience, but today, I really wanted to make some.
This recipe will take about 45 minutes to make, so if you don't have that long to stand over the stove, save it for another day.
This recipe only yields 3-4 bowls depending on how much you put in a bowl, so if you have a big family or really love soup, you may want to double the recipe.
Here's what you'll need:
- 3 tbsp of unsalted butter
- 1/4 of an onion, chopped up
- garlic powder (about 1/2 tsp, but this is optional if you don't like garlic)
- 2 tbsp of all purpose flour
- 1 cup of half-and-half (I stole my husband's coffee creamer)
- 1 1/2 cups of chicken broth (I prefer the low-sodium broth, but use what you've got)
- salt and pepper to taste
- 2 cups of broccoli chopped (I used a steamer bag of broccoli from Aldi that I steamed in the microwave and didn't really chop it any finer)
- 1 1/2 cups of shredded cheddar (I used a sharp cheddar brick that I shredded myself)
Here's what you gotta do:
1. Melt the butter in a pot on medium-high heat. A medium sized pot will work.
2. Add the chopped onion and garlic powder. Sauté the onion until it's soft (about 3 minutes). Add in the flour and stir. You want the mix to turn a light brown (this will only take a couple of minutes).
3. Add in the half-and-half and stir until it starts thickening up a bit. Then add in the chicken broth. Add in the salt and pepper now.
4. Reduce the heat to low and simmer until it is thick (7-9 minutes). Add in the broccoli. Simmer some more and make sure you stir every few minutes (about 15 minutes total).
5. Add in all that beautifully shredded cheese and stir every couple of minutes. You should end up with a really nice creamy thick soup.
enjoy!
If you like your soup a little less thick, then add a bit more broth.
