Here’s my broccoli and cheddar soup recipe that I love so much. It took me a while to find one that I liked, and then I tweaked it a bit. If it’s thick enough, you can even use it as a dip. I hope you enjoy!
1 tablespoon of butter
1/4 cup of melted butter
1/4 cup of flour
2 cups of milk
2 cups of chicken stock
1 bag of frozen broccoli florets
1 cup matchstick carrots
1 stalk of celery-cut into small pieces
2 1/2 cups of shredded sharp cheddar cheese
Salt and pepper to taste
Boil frozen broccoli until it is pretty much cooked, drain, and chop it up coarsely. Melt 1 tablespoon of butter in a pot. Next, saute the onion in the butter until the onion is semitransparent. Whisk the flour and the quarter cup of melted butter together until the flour loses its lumpy texture (add a little bit of milk to it to keep it from burning, just 1 or 2 tablespoons at a time). Whisk the 2 cups of milk into the flour mixture, then stir in the chicken stock. Simmer until the flour taste is gone. Add all the veggies and cook until the veggies are tender. Stir in the cheese until it melts, and finally salt and pepper to your taste. Enjoy!