This soup is hearty without being too heavy. It’s filling enough that it can be served as the main course.
- 1/3 cup butter, diced in cubes
- 1 cup diced yellow onion (about 1/2 large onion)
- 1 large clove garlic, finely minced
- 1/4 tsp dried thyme
- 1/3 cup all-purpose flour
- 3 cups 2% milk
- 2 cups chicken broth
- 1/2 cup heavy cream
- 3 cups finely chopped, fresh broccoli pieces*
- 6 oz. freshly grated sharp Cheddar cheese
- 1 oz. freshly, very finely grated Parmesan cheese (or more to taste)
- salt and freshly ground black pepper to taste
- Melt butter in medium saucepan over medium high heat. Add in onions and cook, stirring frequently until soft, about 3 minutes.
- Add in garlic, dried thyme and flour, and cook for about 1 minute, stirring constantly. While whisking, slowly pour in milk, chicken broth then cream.
- Cook, stirring frequently, just until mixture begins to gently bubble, then reduce heat to medium low, add in broccoli pieces and cook until broccoli is tender about 6 - 8 minutes, stirring frequently
- Turn heat off, add in cheese and stir until melted, season with salt and pepper to taste. Serve warm.
*From about 3 heads of broccoli, use floret portion only. I began with about 1 lb broccoli crowns, chopped off majority of the stems, then chopped the florets into very small pieces about 1/4 - 1/2 inch.
For step-by-step instructions for this recipe and more, visit Cooking Classy.