Once the cold weather sets in, my favorite thing to do is make soups! Which bugs my hubby because he isn't a soup person (he is a meat and potatoes type person) But oh well, every once in awhile I have to cook a meal that is for ME and not everyone else and they just have to deal with it. You get what you get and you don't throw a fit! =) I love broccoli and cheese soup but the canned stuff has way too much salt for me. So when I found a recipe that didn't have any canned stuff I had to try. I think this is a keeper!
3 tbsp. oil
1/3 of a yellow onion, chopped
2 cloves garlic, chopped or minced
salt and pepper to taste
3 tbsp. flour
2 1/2 c. chicken stock or broth
3/4 c. milk
1 1/2 c. broccoli florets
2 c. white cheddar cheese, shredded, plus extra for garnish (you can sub yellow cheddar if you want)
1 c. mozzarella cheese, shredded
seasonings to taste (I used some roasted garlic and herb seasonings)
In a large saucepan, heat oil. Add onions and saute. Add garlic and salt and pepper. Cook until onions are translucent, about 3 minutes. Add flour to pan and stir until the moisture is soaked up, and cook for 1 minute.
Add stock a little at a time, mixing to incorporate all ingredients and work out any lumps. Add milk. Bring mixture to a simmer and add broccoli. Simmer over medium heat until soup has thickened slightly, about 10-15 minutes. Remove from heat and break up chunks by putting some in a blender or food processor. Do as much or as little as you want, depending on how chunky you like it. Return soup to heat and simmer for another 5 minutes. The stir in cheese. Stir until all the cheese is melted and thickened. Ladle into bread bowls and garnish with extra cheese if desired.