Homemade Broccoli Cheese Soup
It's cold here in Indiana and has been cold for the last week. The wind chill has been in the negative digits and today we had a whopping high of 22 degrees. Last night, Bill went with me to pick up 18 chickens and 3 ducks from a couple that needed to find them a new home. I offered to take them, but didn't tell Bill about the ducks until we got there. Long story short, Bill didn't make a fuss over bringing home the ducks, so I thought I'd make him some homemade broccoli soup tonight as a peace offering. There is nothing like some warm soup to make the cold outside melt away. Even though this is homemade soup, and not out of a can, it is simple to make. Serve with a grilled cheese and it's a meal fit for a king!
I used my Pampered Chef Rockcrok Dutch Oven to make this soup. If you don't have one, you should consider adding this item to you kitchen collection. I had a party and got my for 60% off. It's amazing!
- 1 to 2 tablespoons melted butter
- 1 medium chopped onion
- ¼ cup melted butter
- ¼ cup flour
- 3 cups half-and-half cream
- 2 cups chicken stock
- 2 cups fresh/or thawed broccoli, chopped to the consistency you prefer for the soup
- 2 cans (10 3/4 oz) Campbell's Cheddar Cheese Soup
- 8 ounces grated sharp cheddar cheese
- salt and pepper to taste
INSTRUCTIONS:
- Saute the onion in 1 to 2 tablespoons of melted butter and set aside. In your Rockcrok, or a large pot, whisk together the melted butter and flour over medium heat for about about 4 minutes.
- Next, slowly whisk in the half and half and chicken stock. Let it simmer for about 20 minutes.
- Add the broccoli and onions. Let them simmer on medium heat for about 25 minutes until the broccoli is tender.
- Add salt and pepper to taste and garnish with sharp cheddar cheese.