A cool breeze was blowing this afternoon and the weekend forecast is beautiful and clear.
It's finally starting to feel like fall in my part of Texas.
I had planned a new soup for tonight and I'm so glad the weather cooperated.
I have decided to name it
"Really Good Broccoli Cheese Soup"
and my son said it should go in my cookbook one day. ;-)
You'll need -
5 tablespoons butter, divided
1 small onion, diced
1 garlic clove, minced
1/4 cup flour
2 cups chicken broth
2 cups half and half
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon paprika
pinch of cayenne
2 broccoli crowns, stems removed, chopped to bite size
4 ounces extra sharp cheddar cheese, grated
4 ounces velveeta cheese, grated
Melt 1 tablespoon butter in a small saucepan.
Saute onion and garlic until softened; set aside.
Melt remaining butter in a large pot and whisk in flour.
Bring to a boil as you whisk in broth and half and half.
Continue to whisk until thickened.
Add onions, garlic, seasonings, broccoli, and cheeses; stir until cheese is melted.
Let soup simmer for 20-30 minutes.
Makes 6 servings.