Creamy Broccoli Cheese Soup
Ingredients
- 4 C. water, divided
- 4 chicken bouillon cubes
- 1 C. half & half
- 10 oz. sharp cheddar cheese, shredded
- 1/2 C. all-purpose flour
- 1/2 tsp. dried minced onion
- 1/4 tsp. ground black pepper
- 1 16-oz. pkg. frozen chopped broccoli
Directions
Cook broccoli according to package and drain thoroughly. (I microwave to use the least amount of water. The drier the broccoli, the thicker the soup.)
Bring 1 C. water to a boil and add bouillon cubes to dissolve. Pour bouillon into a 4-qt. saucepan. Add remaining 3 C. water, half & half, flour, onion and pepper. Whisk to combine and bring to a boil. Reduce heat to medium, and whisk until bubbly. Add shredded cheddar and stir until cheese is melted. Reduce heat to low and add broccoli. Simmer until broccoli is warmed through, about 5 minutes stirring often to avoid sticking to bottom of pot. ( If soup is too thin, thicken with a little corn starch and water mix).
Serve hot in bread bowls or break pieces of Italian bread into soup. Add more shredded cheese on top if desired.
