Jalapeno-Broccoli Cheese Soup
This combination of jalapeno peppers, broccoli and cheese makes for a hearty soup. Get ready for those cool autumn nights with this one.
Jalapeno-Broccoli Cheese Soup
Ingredients
- 1/2 onion, diced
- 4-5 jalapeno peppers, diced
- 1/4 stick butter
- 1/2 cup flour
- 1.5 cups whole milk
- 1/2 cup heavy cream
- 1 cup chicken broth (+ more as desired)
- 1 head of broccoli, chopped
- 1 tablespoon chili powder
- 2 cups grated cheddar cheese
- Salt and pepper to taste
- Crumbled feta cheese for serving
Cooking Directions
- Heat a large pot to medium heat. add butter and melt.
- Add onion and jalapeno peppers. Cook about 4 minutes to soften.
- Add butter and stir to form a roux. Cook about 2 minutes to brown.
- Add milk and heavy cream. Stir to mix well.
- Add chicken broth and broccoli. Bring to a light boil, then reduce heat to low.
- Cover and simmer about 20 minutes, or until everything is nice and tender.
- Stir in cheese and allow to melt.
- You can season with salt and pepper and serve it like, this, nice and chunky, or opt to blend it. I use a stick blender with mine and get it nice and creamy, then season.
- Serve topped with crumbled feta cheese.