I never used to like Broccoli Cheddar soup. I liked broccoli, and I loved cheese but the two should never have met. Fast forward a few decades and my tastes (and my palate!) have changed – for the better I think. Now, you better believe this broccoli cheddar soup is one of my go-tos when I’m looking for delicious, fulfilling soup. It’s creamy, chock full of veggies, and other than cheese, there’s nothing bad in it! So I can indulge without feeling guilty. Perfect for fall, winter or crispy spring days, this soup is on rotation in our household.

Recipe

• 2 small heads or 1 large head of broccoli – cut into florets
• 1 8oz block sharp cheddar cheese shredded
• 3 slices cooper sharp American cheese
• 1 onion diced
• 2 cloves garlic diced
• 4 cups chicken broth
• 2 TBS flour

Sauté the onions until translucent then add the garlic and broccoli. Cook until soft – about 20 minutes. Add the flour and cook for two minutes.

Slowly pour in the chicken broth and bring to a boil for 5 minutes. Remove from heat.

Using an immersion blender, blend everything together until smooth. Add the slices of cooper sharp and stir until combined. Once melted, drop in the shredded cheddar and once it incorporates – dig in! This is delicious with fresh bread, a crispy bagel or just by itself. I’ve also been known to snack on some Goldfish for a little extra crunch when slurping it down.

Bon Appetit!