Easy Broccoli and Cheese Soup

Of course it’s easy! I cooked it. So what inspired me to cook? Well first of all, I have been craving broccoli and cheese soup, and second of all, I wanted to do something special for my man. I had an insane week and he was amazing through all of it. He made me lunches to take to work and everything. I had a partial day off and I wanted to surprise him with a home cooked meal.

Like most of my recipes, I made this one up. I knew what I was looking for flavor wise, so I got to work and got the basic idea down. This is pretty flavorful and it isn’t quite traditional, but if you like cheesy goodness, I think you’ll like this as much as we did.

I may not be a cooking genius, but I know that sauteing vegetables together lets the flavors meld nicely and softens them. I melted some butter in a large pot, added in the diced onion and garlic, and let it cook for a bit before throwing in the broccoli and shredded carrots. I bought a bag of broccoli florets since it was actually a better deal than a whole head of broccoli. Also, because I am lazy when it comes to cooking. Sadly, my lazy plot was foiled when I discovered the florets were way too big. I had to chop them smaller for the soup. Heartbreak!

After it had cooked for a bit, I added in the flour and cooked it in for a couple minutes before adding the chicken broth. Did I do this whole thing in the wrong order? Most likely! In hindsight, I should have probably made the “roux” first, but it turned out okay in the end and I can pretend I invented a whole new cooking method!

After stirring in the chicken broth, I just boiled it for about 8 minutes to let it all thicken.

It seemed to have thickened nicely, so I turned off the heat and added my cream soups and cheese and stirred it until it was all combined.

It looked pretty soup like to me so that was a victory! We decided to have it with BLT paninis made on my Fiances panini press, but I have also added shredded chicken to broccoli and cheese soup and topped it with cheese and bacon bits to make it more of a full meal in itself.

Next week, I have a feeling, I will be back in my comfort zone and sharing a super tasty baked recipe with you all. I am already working on it and receiving good reviews. Stay tuned for more baked goodness and I hope you enjoyed this short rabbit trail through the land of non-sugar foods.

Easy Broccoli Cheese Recipe

• 2 1/2 T. butter
• 1 small onion, diced
• 2 tsp. minced garlic
• 1 package broccoli florets, diced smaller
• 1c. shredded or matchstick carrots
• salt to taste
• pepper to taste
• 1/3 c. flour
• 48oz. chicken broth
• 1 can condensed cream of cheddar soup
• 1 can cream of chicken soup
• 2 c. shredded sharp cheddar cheese

Put a large soup pot over medium-high heat and melt the butter. Add in the garlic and onion and cook for about 3 minutes. Add in the rest of the vegetables, along with salt and pepper. Continue to cook for about 6 minutes, or until they broccoli starts to get a bit tender. Add in the flour and cook for a couple of minutes, stirring the flour in, before adding in the chicken broth. Stir the chicken broth in and turn the heat to high to bring it to a boil. Once it is boiling, put a lid on the soup and bring it down to a simmer for 8-10 minutes until it has thickened slightly.

Turn off the heating element and stir in the condensed soups as well as the shredded cheddar. Stir to combine and serve with a garnish of cheese and bacon bits. Note: To make this a meal in itself, add some shredded chicken breast to the soup and serve with bacon bits. Your favorite savory sandwich is also a nice, simple way to round out this meal.