The Best Broccoli Cheese Soup

I got this recipe from my mom. It is one of my favorite meals and always has been. The only thing missing here is a bread bowl. I've been craving it since it's cooled down. And since I'm in Arizona by "cool down", I mean in the 60's. I've been freezing! :)

2 large or 3 smaller heads of Broccoli or
a bag of frozen broccoli that you can steam in the microwave
6 Tbsp Butter
3/4 Cup Flour
6 Cups Milk
8 oz of shredded Cheddar Cheese
3 Chicken Bouillon cubes
Salt & Pepper to taste


If you are using fresh broccoli, wash it and cut it up. In a big pot, cook your broccoli in a couple inches of water.  If you are using frozen steam-able broccoli, then wait until further instructed.

Pour 6 cups of milk into microwave safe bowl and heat for about 5 minutes or cook in a pot on the stove over medium heat, careful not to curdle it.

To make a roux (to thicken the soup), get a large pot and melt butter over medium heat.  Add flour to melted butter and whisk for about a minute to get rid of the floury taste.

Add the warm/hot milk slowly and whisk until thick (10-15 minutes).  If you add cold milk this process will take much longer and your arm will be very sore.

While you're doing this put the frozen broccoli in the microwave and cook as directed.

Once the roux has thickened, take it off the heat and stir in the cheese.

Cut up the broccoli as small as you would like it and add it.  Add the salt and pepper to taste.  If it is too thick you can add about 1/4 - 1/2 cup more milk or water to thin it.