Kid-friendly, family-friendly, tongue-friendly! This yummy soup does it all, and feels like a hug on a cold day. I like to serve it with blueberry muffins; I will post that recipe soon.
4 cups fresh or frozen broccoli florets
3 tbsp. melted butter
1 onion, chopped
Sauté the ingredients above for 5 minutes.
7 cups of chicken broth
The sautéed onion and broccoli mixture
¾ tsp. oregano leaves
In a large soup pot, bring broth to a boil; add broccoli and onion mixture along with oregano leaves. Reduce heat, simmering until broccoli is tender.
3 tbsp. butter
6 tbsp. flour
1 cup low-fat milk
2 cups of grated cheddar cheese
While broth simmers, prepare cheese sauce for soup in a small saucepan. Melt butter in saucepan, adding in flour and blending with spoon until smooth. Gradually add milk, stirring with whisk over medium heat until thickened; blend in cheese until melted.
Puree the broth/vegetable mixture in blender until smooth. (This may be completed in batches.) Whisk in cheese sauce. Season as desired with salt and pepper.
Makes 6 servings.