Quick Broccoli and Cheese Soup

Quick Broccoli and Cheese Soup

So, Publix had 8 ounces packages of Kraft shredded cheeses on sale for $1.40 this past sales cycle. That’s the lowest price I have ever seen for them. I may have gone a little crazy and bought more shredded cheese than I needed. My cheese drawer is stuffed. I’m pretty sure my family thinks I have a problem.

This morning my plan was to come home after I dropped the kidlet off at school and work on an online class I need to finish before heading to work. Instead I made this Quick Broccoli & Cheddar Soup for breakfast. I used some of the cheese! Priorities.

Quick Broccoli and Cheese Soup

4 tablespoons butter
1/4 cup all-purpose flour
4 cups vegetable broth (chicken broth is fine too)
1 10 – 12 ounce package of frozen chopped broccoli (cuts & florets are fine too)
1 cup shredded cheddar cheese, plus a little more for garnishing (I like mild cheddar)
1 cup half & half or milk
salt and pepper, to taste

In a small soup pot over medium heat, melt the butter. Whisk in the flour and let cook for a minute. Whisk in the broth, a little at a time, until smooth. Add the frozen broccoli. If I am using frozen broccoli cuts or florets, I will run a knife through them to make the pieces smaller before adding them to the soup. Bring the soup to a gentle boil, stirring often. Whisk in the cheese and then add the half & half. Warm through and then turn off the heat. Season to taste with salt and pepper. Serve with additional shredded cheddar cheese for garnish.

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