After the success of my potato soup, I thought I'd try this broccoli one (and an excuse to go to the Coop in Dietikon - I discovered they sell A&W Root beer over by the magazines for only 1.50. Fantastic!)
The only thing I would change is to use fresh broccoli and chop it up just a little bit smaller. You can also puree it if you prefer, but I like the chunks. (Oh - and yes that is another 4 pack of flour in the background. It was on sale again and there's lots of cooking and baking to do in the coming weeks even if it does have to live on my counter for a while)
What you need:
1 small/medium onion - diced
1/3 cup flour
salt and pepper to taste
2 cups milk (no you don't have to use the skim milk and I'm considering using vollrahm to take place of some of the milk to make it a bit thicker - or maybe add a bit more flour)
2 cups shredded cheddar (I bought 300g and used the majority of it)
1 bag of frozen broccoli or 2 heads of fresh
Measure out your milk and let it sit while you prepare everything so it gets to room temperature
Chop your broccoli finely (depending if you want chunks or a puree). If frozen, put it in the microwave for about 3 minutes, stir and cook another couple.
About 15 minutes into the onions cooking, put the butter in another dish deep enough for all the liquids and let it melt over medium. Add the flour in and whisk constantly for a minute. If your heat is too high you will get a dark brown mess on the bottom of your pan and have to start again.
For the bread bowls:
Buy a bread roll in whichever size you would like (large for main course, small for a side).
Cut the top off the bread and carefully scoop out the bread inside, making sure to leave the bread at least 1/4 inch thick so your soup doesn't run out the side.
When ready to eat, put the soup in the bowl and grate a little more cheese on top. Enjoy!
This is my slightly adapted version. The original can be found here