Broccoli cheese soup meets all the comfort-food criteria – rich and filling with a taste redolent of a childhood filled with chilly fall afternoons and play-filled snow days. In a word, it's nostalgic. And like most comfort foods, you can prepare broccoli cheese soup using only wholesome, unprocessed ingredients. What's not to love?

Total Time: 30 minutes | Prep Time: 30 minutes | Serves: 4

Ingredients:

• 2 tablespoons butter
• 1/2 cup onions, diced
• 2 tablespoons all-purpose flour
• 2 cups chicken or vegetable stock, plus a little more for adjusting the consistency
  
• 1 head broccoli, cut into florets with trimmed stalks
  
• Kosher salt, to taste
• Freshly ground black pepper, to taste
  
• 2 cups aged cheddar cheese, shredded
• Worcestershire sauce, to taste (optional)
  
• 1/4 cup heavy cream
  
• 1/2 cup broccoli florets, simmered or steamed (optional)
  

Directions:

1. Melt the butter in a saucepan over medium heat. Add the onions, and saute until softened, about 5 minutes.
   
2. Sprinkle the flour over the onions and butter, and stir to combine. Cook the flour until it turns blond, about 5 minutes. Add the stock, and whisk until smooth.
   
3. Bring the stock to a simmer and add the broccoli florets. Simmer the soup for 20 minutes.
   
4. Puree the soup using a stick blender. Adjust the seasoning to taste with kosher salt and freshly ground black pepper.
   
5. Stir in the cheese 1/4 cup at a time, waiting until each addition melts before adding the next. Add Worcestershire sauce to taste.
   
6. Finish the soup with 1/4 cup of cream. If needed, adjust the consistency with a little stock. Taste the soup, and season it a final time with salt and pepper. Garnish with steamed broccoli florets, if desired.