Lightened Up Broccoli Cheese Soup

Lightened Up Broccoli Cheese Soup

1 small onion, chopped

1 large head of broccoli

1 tablespoon olive oil

3 tablespoons butter

1/3 cup flour

4 cups chicken broth

2 cups milk

1 teaspoon granulated chicken bouillon

3 cups sharp cheddar cheese, shredded

salt and pepper to taste

(Other vegetables like potatoes, carrots, zucchini are optional)

Prepare broccoli by chopping the florets and stems into small bite-sized pieces.

In a soup pot heat olive oil and add the onion.  Cook a few minutes until tender.  Add broccoli and season with salt and pepper.  Cook until just bright green.   Remove the vegetables from the pot and set aside on a plate for a few minutes.  Make a roux by adding 3 tablespoons of butter to the soup pot and melting over medium low heat.  Sprinkle in the flour and cook for a few minutes, whisking constantly.

Slowly add chicken broth, whisking to prevent lumps. Add back the vegetables to the pot and cook until vegetables are tender.  Add milk and bouillon.  Heat gently until thick (do not boil).  Add cheese and cook until melted.  Season with salt and pepper to taste.

Serve.