This is not the fastest broccoli cheese soup you'll ever make, but it just might be one of the best. Time and a little bit of effort are all that is needed to take this simple soup from a kitchen staple to a family favorite.
4cupscheddar cheese{I like to use the shredded Triple Cheddar variety!}
Instructions
Roux
Melt the butter in a small non-stick skillet. Whisk in the flour, and cook over low to medium-low heat, stirring frequently, until the mixture is golden brown. This can take 20-30 minutes sometimes. Set aside when done.
Soup
In a medium to large stock pot, place all of the soup ingredients except for the florets and the cream.
Simmer over medium heat until all of the vegetables are soft. Using an immersion blender, blend until completely smooth.
Stir the roux into the soup and add the broccoli florets. Simmer until the mixture is slightly thickened, frequently stirring, for about 5 minutes.
Reduce heat to low, and add the cream and slowly stir in the cheese. Serve immediately with crusty bread.