Cream of Broccoli Cheddar Cheese Soup

Soup and sandwich meals during the winter months are easy to put together, can be budget stretchers and are so satisfying. This is a very easy soup to make. You can change this up a wee bit by using vegetable stock in place of the chicken stock, and you can also omit the cheese, but the cheese does add a wonderful creamy richness. We have a good variety of soups and sandwiches in our recipe index. 

Serves 4-6

• 1 tablespoon olive oil
• 3/4 cup finely chopped onion
• 1/2 cup finely diced celery
• 1 jalapeno, seeded and diced fine
• 1 small garlic clove, crushed
• 1/4 cup butter
• 1/4 cup flour
• 2 cups 2% milk (or half and half)
• 2 cups chicken OR vegetable broth
• salt and pepper to taste
• 2 cups finely chopped broccoli florets and stems
• 1 1/2 cups shredded cheddar cheese

1. Heat oil over medium heat and saute onions, celery and jalapeno until onions are translucent and soft, but not browning. Add crushed garlic and saute another minute.
2. Remove from heat and set aside.
3. In a soup pot melt butter over medium heat.
4. Stir in flour whisking to make a roux. It will be very thick. Don't let it burn.
5. Once all flour is incorporated into butter add a little of the milk whisking to keep mixture smooth. Slowly add all the milk and once this mixture is smooth add the broth. 
6. Continue to cook this mixture over low-medium heat for approximately 20 minutes. It will begin to thicken as it simmers. Do not let it boil. Stir often. 
7. Add the sauteed vegetables and the broccoli. Stir to incorporate. 
8. Turn burner to low and allow soup to simmer for approximately 20-30 minutes, stirring often.
9. Add cheese and continue stirring over low heat until it's all melted.