Sometimes recipes like broccoli cheese soup can seem overwhelming with lots of steps, but this one is straightforward and to the point. It even calls for frozen broccoli, so there’s no need to wash and chop fresh broccoli. I normally shy away from frozen broccoli, but it works perfectly here.

Add cheese to the hot soup until melted. (Stacey Little / Southern Bite)

Super Simple Broccoli Cheese Soup

Prep time: 5 minutes

Cook time: 35 minutes

Serves: 6

Ingredients

• 1/2 cup unsalted butter
• 1 yellow onion, finely diced
• 1/3 cup all-purpose flour
• 1 (32-ounce) jar (4 cups) Zoup! Good, Really Good Chicken Broth
• 2 cups half-and-half
• 1 1/2 teaspoons salt
• 1/2 teaspoon garlic powder
• 1 (20- to 22-ounce) package frozen broccoli florets, thawed
• 2 cups shredded sharp cheddar cheese

Instructions

1. In a heavy-bottomed stock pot or Dutch oven, melt the butter, then cook the onions over medium-low heat until tender — 8 to 10 minutes.
2. Sprinkle the flour over and stir well. Cook for about 3 minutes.
3. Gradually add the broth and stir to combine after each addition.
4. Add the half-and-half, salt and garlic powder and stir well.
5. Bring to a gentle boil, stirring very frequently, being cautious not to scorch.
6. Add the thawed broccoli and stir well. Cook over medium low until the broccoli is tender.
7. If you prefer a smoother soup, feel free to use an immersion blender to puree some of the soup to a smoother consistency.
8. Add the cheese and stir until it has melted.
9. Add salt and pepper to taste.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”