Broccoli Cheese Soup

6 Tbsp. butter or margarine
1 large (or 2 medium) onion, finely diced
1/3 cup flour
1 qt. chicken broth
32 oz. frozen broccoli florets, thawed
2 cups milk
3 cups shredded cheese
1 tsp. salt
1 tsp. white pepper
1 tsp. dried basil


In a large saucepan, melt butter over medium heat. Add onion and cook, stirring occasionally, until softened, about 4 minutes. Add flour and cook, stirring to make a paste, for 2 minutes. Gradually whisk in broth and then bring to a boil. Add broccoli and cook, stirring often until tender, about 5 minutes. Remove from heat.

Using a blender, puree broccoli mixture in batches. Transfer batches to a large bowl. Return puree to saucepan, place over medium heat and bring to a simmer. Gradually whisk in milk. Add salt, pepper, and basil. Stir in cheese. Ladle soup into bowls. Top each serving with a sprinkling of cheese if desired.

DISCLAIMER: I really don't use recipes unless it is for baked goods, so I'm trying to remember how I made this soup yesterday!!!