Soup season is almost upon us….



½ stick butter

1 cup onion, chopped

4 cloves fresh garlic, minced

½ cup all-purpose flour

32-ounces chicken broth

2 cups whole milk

2 teaspoons each of salt and pepper

2 tablespoons Tony Chachere’s Creole Seasoning (add more if you like)

1 tablespoon chicken granules

(16-ounce) package frozen, chopped broccoli

8-ounces sharp cheddar, shredded


Place butter in a large soup pot and melt over medium heat. Add the onions and sauté for 6-8 minutes then add the garlic and sauté for 2 minutes more. Add about a ½ cup of the broth then slowly whisk in the flour until mixed well. Add the rest of the broth and milk slowly, whisking as you pour it in the pot. Now add the rest of the ingredients except the cheese. Cover and simmer on very low for about 30 minutes. You may add more seasonings to your liking. Just before serving add the 8 ounces of cheese and stir until melted. I like to ladle the soup in the bowl, top with extra cheese and place a tea biscuit on top. I use Mary B’s Tea Biscuits from the frozen section.

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