This thick, cheesy broccoli cheddar soup is proof that soup doesn’t need to be made in big batches to be good.
¼ cup chopped onion
¼ cup butter, cubed ¼ cup all-purpose flour
¼ tsp salt ¼ tsp pepper
1 ½ cups milk ¾ cup chicken broth 1 cup cooked, chopped fresh or frozen broccoli ½ cup shredded cheddar cheese
In a small saucepan, sauté onion in butter until tender.
Stir in the flour, salt and pepper until blended; gradually add milk and chicken broth.
Bring to boil; cook and stir until thickened, about two minutes.
Add broccoli.
Cook and stir until heated through.
Remove from the heat; stir in cheese until melted.
