Hello All. Hope you all enjoyed your weekend. I don’t know how long I can say this but the Bills are undefeated. 🙂 I felt a cold coming on at the end of last week, and decided instead of chicken noodle soup a change might be nice. So i brought out one of my favorite veggies & cheese. This soup is crazy simple. Just a note: It will seem a bit thin, and you will think to yourself “I’ll add more Cheddar.” DON’T. It thickens as it stops cooking. For me it was more like eating dip than anything. Also I would personally cut up the frozen or fresh broccoli a bit smaller so there aren’t so many BIG bites.
Coffee is always a good idea.
Broccoli Cheddar Soup
Prep Time: 5 minutes, Total Time: 25 minutes, Yield: About 2-4 servings
3 cups chicken or vegetable stock
2 cups chopped broccoli florets, fresh or frozen
1 small white onion, diced (about 1 cup)
1 (15 oz.) can evaporated milk
2 cups shredded sharp cheddar cheese (I used kraft/Wegmans)
Stir together stock, diced onion and broccoli in a medium saucepan. Heat over medium heat until it comes to a low boil. Reduce heat to medium and continue boiling for about 5 minutes, or until the onions are tender. Stir in the evaporated milk and continue cooking for 3 minutes or until the mixture returns to a simmer. Remove from heat and stir in the cheese until melted. Season soup with salt and pepper if needed. Serve warm. **some brands of shredded cheese melt more easily than others.**