Cold weather always puts me in a soup frame of mind. I love how a warm cup of soup will heat up your whole body, just by holding it between your hands.
Favorite soups at my house are chicken noodle and beef vegetable, of course! I like creamy tomato soup with grilled cheese sandwiches, but not every in the house does. That makes tomato soup a coin toss, do I want to eat the whole pan or take it in my lunch?
This broccoli cheese soup is loaded up with carrots, celery and onions – which seems to be a really good thing in my family’s opinion. This soup was eaten in short order. I didn’t get to (or have to) take it in my lunch all week.
Broccoli Cheese Soup Recipe
Ingredients:
1 sm. Onion
1 Carrot
1 stalk Celery
2 TB. Olive Oil
15 oz. pkg. frozen Broccoli
4 c. Chicken Broth
½ lb. Velveeta Cheese
Directions:
Preheat oven to 250 degrees Fahrenheit. Chop the onion, carrot and celery into half inch pieces. Toss the chopped vegetables and the broccoli in the olive oil. Spread on a baking sheet. Place in the oven and roast at 250 degrees for 1 hour and 15 minutes.
Remove the vegetables from the oven and place in a large saucepan. Add the chicken broth. Cut the Velveeta into small pieces and add to the saucepan. Simmer on low until cheese is melted. Stir occasionally to blend the ingredients together. (About 20 minutes)
Approximate Nutritional Information: Servings Per Recipe: 8, Total Per Serving: Calories: 154, Fat: 3g, Cholesterol: 12mg, Sodium: 639mg, Total Carbs: 23g, Protein: 11g.
Make It a Meal: Served with a sandwich, you’ve got a hearty supper. If you’re looking for a light lunch, a small garden salad is a perfect match with this soup.
I like to serve this soup with Chili Spiced Crackers, BBQ Roast Pork or Italian Crackers.
Variations: Dice some red and green peppers to add to the mixture. Toss in some torn spinach leaves. Add diced chicken or ham.
Double this recipe and heat it in your Crockpot for a great take along to the next tailgate party. If you serve this soup over pasta and add some garlic bread, you’ll have a good meal for after a day working outside in the cold.
This soup stores well in the refrigerator, up to ten days after making. It doesn’t freeze well due to the cheese content. If you’re not going to be able to eat the entire quantity in ten days, either package some up for the neighbors, or cut the recipe in half to make a smaller batch.
#CheesyBroccoli #SoupIsGoodFood #Broccoli