Broccoli Cheese Soup Recipe

This is literally the best broccoli cheese soup I have ever had in my life.  It's amazingly simple and free from any of the "cream of" soups and pre-packaged crud people seem to be so desperately avoiding these days.  It started as a recipe from a co-worker.  I have no idea where she got the recipe, but I've modified it to perfection.  It is by no means light, but it's a perfect dinner for a chilly night with some rolls or (drumroll, please) a BREAD BOWL.  Oh heavens, the bread bowl.

Broccoli Cheese Soup

1/2 cup butter, softened
1/2 cup all purpose flour
8 cups chicken broth
2 (14 oz) bags frozen broccoli florets
1 onion, diced
1 tsp black pepper
1 cup heavy cream
4 cups shredded sharp cheddar cheese

Combine butter and flour with fork.

In large soup pot, combine broth, broccoli, onion, and pepper.  Bring to a boil over high heat.  Reduce heat and simmer for 20-25 minutes or until broccoli and onions are tender.

Add butter mixture, stirring until soup has thickened.  Slowly stir in heavy cream.  Add cheese 1 cup at a time, mixing well after each addition until cheese is melted.

I hope you enjoy it!