It's been raining for days now, which I love. There's nothing like lounging around with your PJ-clad kids while droplets hum on the window. The boys have been under the weather lately, so there have many naps around these parts, which I love. Before the outbreak we ate at Panera Bread — a chain that specializes in sandwiches and soups. David is addicted to their broccoli cheddar soup. To save a little money and keeping with the wet weather, I decided to make my own soup. It's really easy, and so much better than soup from a can. Try it!
- 1/4 cup butter
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1/2 teaspoon ground white pepper
- 1 (16 ounce) package frozen chopped broccoli
- 1 quart chicken broth
- 1/2 cup all-purpose flour
- 1 1/2 cups whole or 2% milk
- salt to taste
- 8 ounces shredded sharp Cheddar cheese
- Melt butter over medium heat in a stockpot. Add onion, garlic and pepper; cook for 1 minute then stir in broccoli, and stir in chicken broth. Bring to a boil and simmer until broccoli is tender, 10 to 15 minutes.
- Meanwhile whisk flour into milk until dissolved. Stir into soup stirring frequently until thickened. Reduce heat, and stir in cheese until melted and heated through.
- Season with salt to taste.