Cheddar-Broccoli Soup

A couple days ago, I was talking to my sister on the phone and she mentioned she was looking for a recipe for Cheddar-Broccoli soup.  After thinking about her comment for a little while, I came up with today's recipe.  I wanted a recipe that was easy to put together and could be written in small words.  So this one is for you, Jill.  Enjoy!!!

While I used frozen broccoli, this would be really good with broccoli fresh from the garden or farmer's market.  This recipe could easily be doubled or tripled in order to feed a lot of people.  As it is, it will feed four people rather easily, especially if paired with a sandwich or loaded baked potato.


Cheddar-Broccoli Soup

1 1/2 cups sliced onion (about 1 large)
2 cloves garlic
1 teaspoon salt
1/4 teaspoon ground red pepper
3 cups chicken broth
16 ounces fresh or frozen broccoli
1/2 cup milk
2 cups shredded sharp cheddar cheese
1 slice Velveeta

Figure 1.

In a large saucepan or stock pot, saute onion, garlic, salt and red pepper over medium heat for 7-10 minutes or until onions are very soft but not browned. 

Figure 2.

Add chicken broth and broccoli to pan.  Bring to a boil and cook until tender but still bright green (fresh will take 4-5 minutes, frozen 6-7 minutes).  Remove from heat and puree using a slick blender to desired consistency; or puree in batches in a blender (just make sure to do small batches and hold the lid down with a towel, or else you will be cleaning broccoli off your ceiling and everthing else in the kitchen).

Figure 3.

Once soup is pureed, return to low heat and stir in milk.  Add cheeses all at once and stir until cheeses are melted and incorporated into soup.  Serve with oyster crackers or croutons.