Cheesy Broccoli Soup

A few months ago, a friend moved away to a new duty station and gave me a grocery bag full of frozen food items she couldn't take with her. The assortment included two large bags of frozen broccoli florets. From the first moment I saw them, I immediately had an urge to make a cheesy broccoli soup. I finally got around to it the other night. This is such a quick and easy soup to make and it is filling and so mouth satisfying. I made it with non-fat milk because that's what I had on hand, but it would be even better with 2% or whole milk. When you use a lower fat milk, it is not usually the flavor that suffers, but the mouth feel. Feel free to use whatever type of milk works for you!

Cheesy Broccoli Soup

Yield: 4 servings

3 strips of bacon, diced

1 medium-small onion, diced

1/4 cup flour

4 cups milk, warm

1 Knorr vegetable bouillon cube (or similar)

1 16 oz bag frozen broccoli florets

2 cup shredded Cheddar cheese

salt & pepper to taste

splash of heavy cream (optional)

Heat a 4 quart pan over medium high heat. Add the pieces of bacon. Cook until the bacon has rendered its fat and browned. Spoon out the bacon onto a paper towel lined plate and set aside. Add the onion to the oil and cook, stirring frequently, until the onion is tender and translucent.

Add the flour to the onion and fat and cook, stirring constantly, for one minute. Mix the warm milk and bouillon cube and then slowly add to the flour mixture, stirring with a whisk continuously. Add the broccoli and let the mixture come to a boil. Reduce the heat to a simmer and cook until the broccoli is tender. Remove from the hear. Add the cheese, salt & pepper, cream (if using), and cooked bacon and mix thoroughly. Serve and enjoy!