Ingredients:
- 1 bunch broccoli, about 1 1/4 pounds, washed and trimmed
- 2 cups sliced onions
- 5 tablespoons butter or margarine
- 7 cups chicken broth, divided
- 1 teaspoon dried leaf oregano, crumbled
- 1/4 cup flour
- 2 tablespoons Dijon mustard
- 1/8 teaspoon pepper
- 1 cup milk
- 2 cups shredded sharp Cheddar cheese
Preparation:
Cut florets off broccoli and divide into small sections. Simmer in lightly salted water for 2 minutes; drain and immerse in cold water to stop cooking then set aside.Cut stalks into small pieces; place in a large saucepan. Add sliced onions and 3 tablespoons of butter to saucepan; sauté over medium low heat for 5 minutes. Add 3 cups chicken broth and oregano to the saucepan; simmer 20 to 30 minutes. Carefully process hot mixture in batches in a blender until smooth. Melt remaining 2 tablespoons butter in saucepan; stir in flour and cook, stirring constantly, until smooth and bubbly. Stir in mustard and pepper. Gradually stir in processed mixture and remaining 4 cups of chicken broth. Continue to cook, stirring, until mixture begins to bubble. Add milk and cheese; stir until smooth and cheese is melted. Add remaining broccoli florets and heat through. Broccoli cheese soup serves 8.
More Cheese and Broccoli Soup Recipes
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Crockpot Cheese Broccoli Soup
Easy Cheese Broccoli Soup
Alpine Cheese Soup
Cheddar Cheese Soup with Green Chiles
Beef Broccoli Soup
Beer Cheese Soup
Quick Beer Cheese Soup
Cauliflower and Cheese Soup Recipe
Cheddar Cheese and Beer Soup
Cheese Soup Index
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Slow Cooker Recipes | Casseroles | Main Recipe Index
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