Rich, creamy, and so delicious! We like this soup thick and pureed without big chunks of broccoli, nor do we like spice in it. If the soup seems to thick for your liking at the end of cooking, add a splash of milk or chicken broth to thin it out. This recipe can easily be doubled.
1Melt the butter in a stock pot over medium heat, and then add the onions. Cook the onions for 2 to 3 minutes, and then sprinkle the flour over the top. Stir to combine.
2Pour and whisk in the milk and half-and-half. Add in the broccoli, salt, and black pepper. Cover and simmer for 10 minutes.
3After 10 minutes, transfer soup to a blender and puree completely.
4Return the puree to the cooking pot, and stir in the freshly shredded cheese. Stir until cheese is melted and the soup is smooth and creamy and heated through. (Taste test to see if more salt and pepper is needed. You can also add some spice at this time if you like spice in your soup).
Note: Use any cheese or combination of cheeses you like. I use a combo of sharp and med. cheddar. Freshly shredded Cheddar cheeses melt much better than bagged cheese.
5Serve immediately in either bread bowls, or soup bowls. Garnish with shredded cheese.