Mel's Broccoli Cheese Soup

As promised, here's my review of the quintessential broccoli cheese soup recipe thanks to Mel's Kitchen Cafe, a fantastic food blog you should check out.  Like now.  Don't delay.  Start saving recipes to her site's handy dandy recipe box.  ASAP.

What I most appreciate about this recipe is its thickness.  Some soups are just, well, too soupy.  You know what I mean, right?  If I'm going to eat a cream-based soup, I want it to be thick, not thin like broth-based ones.  Thanks to the roux, this soup thickens up exactly as it should, and thanks to the glass bowl microwave trick, you have additional texture from the perfectly-cooked broccoli.  Now it may not smell the best in your kitchen (seriously, why does cooked broccoli have such a pungent stench?), but you won't really care because you'll be too busy spooning this deliciousness to your mouth.

Broccoli Cheese Soup 
from Mel's Kitchen Cafe

1 3/4 cups chicken broth
1 small onion, diced
1/3 cup all-purpose flour
1/4 cup (4 tablespoons) butter
1/2 teaspoon pepper
1/2 teaspoon salt
2 cups milk
1 1/2 cup shredded sharp cheddar cheese (I used Cabot's Seriously Sharp)
1/2 cup shredded swiss cheese (I used a Swiss/Gruyere blend from Trader Joe's)
2 1/2 to 3 cups chopped, lightly steamed or blanched broccoli*

1. Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. 
2. Heat milk in microwave for 1-2 minutes. 
3. In a separate medium-sized stockpot, melt butter then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes. 
4. Add warmed chicken broth and continue to stir until well blended. 
5. Add cheeses and stir until completely melted. 
6. Stir in seamed broccoli. Add more salt and pepper to taste, if needed. 
7. Serve immediately in bowls or bread bowls.

Serves 4 (easily doubled...your dutch oven has plenty of room, I promise)

*Note from Mel (aforementioned broccoli trick): To make my life easier, while the soup is coming together, I put the chopped broccoli in a large glass bowl, cover with saran wrap and microwave for about 3-4 minutes. It cooks perfectly and just in time to add it to the soup.


**Note from Allyson: I love when cookists share tidbits like the one above.  Not only is that the perfect method to cook the broccoli for this soup, it's the perfect technique to add steamed broccoli to any dinner you serve.  And for my readers who love butter as I do, add a couple of pats to the bowl before steaming in the microwave.