There’s something incredibly comforting about a bowl of homemade soup. It’s like a warm hug on a chilly day, and it’s one of my favorite ways to showcase beautiful, fresh produce. Today, I want to share a recipe that is close to my heart – Broccoli Cheese Soup. This soup is creamy, cheesy, and packed with nutritious veggies like broccoli, carrots, and celery. It’s a recipe that has been passed down through generations in my family, and it’s a true comfort food classic. Not only is this soup delicious, but it’s also really easy to make. You just need a few simple ingredients and about an hour of your time. The result is a soup that is so tasty and filling, it can easily stand alone as a meal. Plus, it’s a great way to sneak in some veggies if you have picky eaters at home. I absolutely adore this soup, and I know you will too!
Ingredients
- 1 1/2 c. chopped onion
- 1/2 c. butter or margarine
- 3/4 c. all-purpose flour
- 1 (10 1/2 oz.) can condensed chicken broth (undiluted)
- 1 qt. milk
- 2 c. sliced carrots, parboiled
- 1 c. sliced celery, parboiled
- 2 c. broccoli florets, parboiled
- 1/2 lb. process American cheese, cut into cubes
Soup Making Steps
- In a large saucepan, saute onion in butter.
- Add flour and stir to make paste.
- Gradually add chicken broth and milk.
- Cook until mixture thickens, about 8 to 10 minutes.
- Add carrots, celery and broccoli; heat through.
- Add cheese; heat until cheese is melted and vegetables are tender.
- Yield:
- 6 to 8 servings (2 quarts).
Calorie: 350
Total cooking time: 1 hour
Difficulty level: easy
The Tale of the Broccoli Cheese Soup
Once upon a time, in a kitchen not too far away, I found myself embarking on yet another culinary journey. This time, it wasn’t a mere adventure, it was a mission. A mission to create the creamiest, cheesiest, most drool-inducing Broccoli Cheese Soup.
The Pungent Beginning: Onion and Butter
Our story begins with a humble onion. A bulb so powerful, it could bring tears to even the most hardened of chefs. Armed with my sharpest knife, I approached the 1 1/2 c. chopped onion with both respect and a touch of fear. As I diced, I could feel the sting in my eyes, but I soldiered on, knowing that each tear brought me closer to the glorious soup.
Next came the butter, a whopping 1/2 cup of golden deliciousness. Into the large saucepan it went, creating a sizzling symphony that filled the kitchen with an aroma that could only be described as heavenly. The onion joined the butter, and together they sauteed, their flavors mingling in a dance of savory delight.
The Thickening Plot: Flour, Condensed Chicken Broth, and Milk
No good story is without its twists and turns, and this one was no exception. In went 3/4 cup of all-purpose flour, transforming our delightful duo of onion and butter into a thick, gloopy paste that resembled a science experiment gone wrong. But fear not, dear reader. This was all part of the plan.
Following closely was a can of condensed chicken broth, undiluted and rich in flavor. It was a welcomed addition to our paste, breaking up the thickness and adding a depth of flavor that made my taste buds do a happy dance. A quart of milk then joined the party, smoothing out the mixture and adding a creamy, velvety touch.
The Veggie Invasion: Carrots, Celery, and Broccoli Florets
Just when you thought things couldn’t get any more exciting, in charged a colorful brigade of veggies. Two cups of sliced carrots, one cup of sliced celery, and two cups of broccoli florets, all parboiled to perfection. They stormed the saucepan, their vibrant colors a feast for the eyes. As they heated through, the kitchen filled with the comforting smell of home-cooked goodness.
The Cheesy Finale: Process American Cheese
And then, the moment we’d all been waiting for. The grand finale. The pièce de résistance. A half-pound of process American cheese, cut into cubes and ready to melt into a gooey, cheesy bliss. As the cheese melted and the vegetables tenderized, I could hardly contain my excitement. The soup was ready, and oh boy, it looked divine.
The Verdict
Yield: 6 to 8 servings (2 quarts) of mouth-watering, soul-warming, tear-inducing (thanks, onion) Broccoli Cheese Soup. Whether you’re a seasoned chef, a hapless kitchen novice, or just someone who loves a good bowl of soup, this tale is a testament to the magic that can happen when you combine simple ingredients with a dash of humor and a sprinkle of love.
And there you have it, folks. The tale of the Broccoli Cheese Soup. A story filled with laughter, tears (again, thanks onion), and most importantly, cheese. Lots and lots of cheese. Until next time, happy cooking!
