Comfort Soup

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.

Step 1:

4 cups fresh or frozen broccoli florets

3 tbsp. melted butter

1 onion, chopped

Sauté the ingredients above for 5 minutes.

Step 2:

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.

Step 3:

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.

Step 4:

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.