Broccoli Cheddar Soup

My roommate and I have had a lazy, lazy Sunday. We’ve watched The Proposal, Heartbreakers, The Mummy, and we’re about to start True Blood season 3.

It’s been nice.

We did make a trip at one point- just a few steps across the street- to the most convenient convenience store ever- to buy a big bag of chips. After consuming that, nothing much sounded appetizing. But we still wanted dinner. I was craving veggies, so I made a stir fry:

Used up what was left in my fridge- added some frozen shrimp and my homemade Asian sesame ginger sauce- done and done.

Heather though, she’s a bit pickier. Nothing sounded good to her. Until I mentioned three magical words: Broccoli. Cheddar. Soup.

Foodgawkered that, and got to work. The product was a great success.
Perfectly thickened and just the right amount of cheesy. Plus, there’s broccoli- so it kind of makes up for all those chips we ate- right?

Broccoli Cheddar Soup

Ingredients:

-1/2 yellow onion, cubed

-1 clove garlic, minced

-2 Tbs butter

-2 Tbs flour

-1 cup skim milk

-1 1/2 cups water

-1 chicken bouillon cube (you can use chicken or veggie broth instead of water and bouillon cube)

– 1 cup chopped broccoli (we used frozen)

-1 cup cheddar cheese

-pepper, salt, and paprika to taste

Method: Saute onions and garlic in butter until softened-over medium heat. Add flour. Stir until flour turns to the color of peanut butter- toasty. Add your milk, water, and bouillon. Bring to a boil. It will start to thicken. Add your broccoli. Simmer for about 20 minutes. Then finish by adding your cheese and seasoning to your liking. Enjoy!
This is a pretty simple recipe, and I bet you have all or most of these ingredients on hand. You could easily sub asparagus, mushrooms (I’d season with some thyme in this case), or whatever other veggies you’ve seen in a creamy, cheesy soup. Use your imagination.

Time for some red wine and True Blood… and I can’t think of a better way to finish off this lazy Sunday.

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