This soup is great for fall! It’s hearty and warm and great for chilly nights! I love this version because it is full of chunky broccoli, which gives it fantastic texture! Try this paired with some fresh bread from Blue Dog Bakery! Heaven!
Serving Size: 8
4 cups extra sharp cheddar cheese
4 cups whole milk
2 cups half and half
1 cup vegetable broth
½ cup flour
8 tablespoons butter
6 cups broccoli florets
2 vidalia onions, finely chopped
Melt the butter and cook the onions in it until they are tender.
Sprinkle flour over the onions and cook until lightly browned.
Remove the pan from heat and stir in the milk, half and half and vegetable stock.
Add the salt and pepper and broccoli.
Cook over medium stirring frequently.
Let the broccoli cook until it is tender, about 20 minutes.
Add in the cheese and stir until cheese is melted.
Serve garnished with extra shredded cheese.