Super Simple Broccoli Cheese Soup
1/2 cup unsalted butter
1 yellow onion, finely diced
1/3 cup all-purpose flour
4 cups chicken broth
2 cups half-and-half
1 1/2 teaspoons salt
1/2 teaspoon garlic powder
1 (20- to 22-ounce) package frozen broccoli florets, thawed
2 cups shredded sharp cheddar cheese
Salt and pepper
Prep Time: 5 mins
Cook Time: 35 mins
In a heavy-bottomed stock pot or Dutch oven, melt butter, then cook onions over medium-low heat until tender, about 8 to 10 minutes. Sprinkle flour over onions and stir well. Cook about 3 minutes.
Gradually add the broth and stir to combine after each addition. Add half-and-half, salt and garlic powder. Stir well. Bring to a gentle boil, stirring very frequently, being cautious not to scorch.
Add the thawed broccoli and stir well. Cook over medium-low until the broccoli is tender. If you prefer a smoother soup, use an immersion blender to puree some of the soup to a smoother consistency.
Add the cheese and stir until it has melted. Add salt and pepper to taste.