#gastronomia Broccoli Cheese Soup

I could sum up this post by the following statement from my husband while devouring this meal: “This is the ultimate perfect dinner.” Of course it could have been atmosphere since it had snowed all day and was the perfect night for soup, but still, when we were fighting over the last scoops in the pot, I knew this had to be a winner. I received this recipe from a commenter, Liz, who has tried several recipes from here. Come to find out, after a few months of back and forth commenting, we figured out we went to high school together and went to the same church growing up. What a small world – especially now that we both live several states away from where we grew up! She mentioned the other day in an email that she had used the Italian Bread Bowl recipe for her broccoli cheese soup and her kids ate it up, plus it was a no-velveeta recipe. Of course, I begged and pleaded for her recipe. While I don’t have anything against velveeta, I wanted a recipe with less processed flavors and if my kids would eat it…then I knew it would be a keeper. This soup was incredible and sure enough, my kids ate it with minimal fuss even with the broccoli. I was quite pleased (shocked, actually, but then quite pleased). Thanks, Liz! This will be made very frequently in my house!

Broccoli Cheese Soup

Note: To make my life easier, while the soup is coming together, I put the chopped broccoli in a large glass bowl, cover with saran wrap and microwave for about 3-4 minutes. It cooks perfectly and just in time to add it to the soup.

*Serves 4

1 can chicken broth (about 1 3/4 cups of broth)
1 small onion, diced
1/3 c. flour
1/4 c. butter
Pepper to taste (I used about 1/2 teaspoon)
2 cups milk
1 1/2 cup shredded cheddar cheese, preferably sharp or extra sharp
1/2 cup shredded swiss cheese
2 1/2 to 3 cups chopped, lightly steamed or blanched broccoli

Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour and pepper. Cook together for a couple of minutes, then whisk in warmed milk. Stir and heat together on medium-high heat until soup starts to thicken. Next add chicken broth and continue to stir until well blended. Add cheeses and steamed broccoli. Serve immediately.

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