Broccoli Cheddar Soup

 

 

 

When I talk on the phone to one of my daughters, and they are upset about something, all I really want is to give them a hug and sit them down in my kitchen and cook them some comfort food. But, when you are separated by hundreds of miles, it just isn't something you can easily do.

When I was in Michigan last week, Melissa had been traveling for work the week before, and all she really wanted was a night in, with a home cooked meal (made by her mom) and some relaxation in front of the television. Since in was a blustery day, we decided on soup, some good bread from the bakery and wine. I improvised on my usual Crockpot Broccoli Cheese Soup recipe, since it was late in the day and I think this version was even more delicious. From start to finish, it took about 1 hour - not bad for home made soup on a Sunday night.

 

Broccoli Cheese Soup

3 small broccoli heads, cut in 1 inch pieces (about 3-4 cups)

4 grated carrots

1 stick butter

1 small onion, diced

1/3 cup flour

2 cups milk

2 cups chicken broth

2 cups 1/2 and 1/2

Salt and pepper to taste

3 cups grated sharp cheddar

Melt butter in large soup pot. Add onions and cook until softened, 3-4 minutes. Sprinkle flour on top and stir until light brown, about 2 minutes. Add the milk, chicken broth and half and half. Add salt and pepper to taste. Add broccoli and carrots. Cover the pot, reduce heat to low and simmer 20-30 minutes until broccoli and carrots are tender. Stir in cheese until melted. Add more salt and pepper as needed. Enjoy!

 

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