I can’t make anything without adding cheese or chocolate. It’s true.
I was walking through Costco feeling like cattle being herded through the aisles when I came upon their Broccoli cheese soup in a plastic container. Sounds appetizing, right? Especially in a plastic container. There’s one word of advice I will give you–Do NOT go grocery shopping when you haven’t eaten because EVERYTHING looks good. Even soup in plastic. Luckily they have food samples on every corner, so I was able to fill up and start thinking more rationally.
With broccoli cheese soup on the brain, I was determined to find my recipe at home to make. The problem was finding my recipe! I dug through mounds of recipe books and recipe cards without luck. I was determined to find it. I dug further, reading recipe book after book, and finally found it written on a torn piece of paper shoved in the back of a recipe book! Score! (Yep, I was always really good at organizing). As I envisioned, it turned out cheesy. Savory. Flavorful. Filling. I couldn’t help dipping crackers in it, and my dinner roll, and once those were gone, croutons. Don’t you love “dipping”? There’s something about dipping that makes me feel like a kid again.
Recipe Author Unknown
Other Soups and Stews to Try:
- 1 head broccoli, chopped
- 1/2 cup butter
- 1 medium onion, finely chopped
- 1/2 cup flour
- 2 cups milk
- 1 cup cheddar cheese, shredded
- 2 (10 3/4 ounce) cans chicken broth
- Salt and pepper, to taste
- Velveeta cheese (optional)
- Steam broccoli until tender and drain.
- Saute onions in butter until transparent.
- Stir in flour and cook for 5 additional minutes, stirring constantly.
- Slowly add milk, stirring constantly.
- Stir in grated cheese until melted and smooth.
- Slowly add broth until well incorporated.
- In a food processor or blender, puree 1/2 cup of the broccoli.
- Add the puree and remaining chopped broccoli to soup.
- Simmer 15 minutes.
- For a cheesier flavor, chop up Velveeta cheese and add to the soup until melted and smooth.