I am slowly becoming a connoisseur of homemade soups; mostly because it’s winter, and there’s nothing better than hot soup on a cold day.
Searching for the “perfect” broccoli cheese soup, I stumbled upon a variety of recipes that varied in ingredients, but were similar in that they all contained broccoli, some kind of cheese, and were creamed.
I tried a few different recipes because I couldn’t quite get it to the consistency I wanted. In the process, I learned some very interesting things:
- I don’t like burnt or scorched anything. If we have this in common, make sure you stir often, almost constantly, when the cream mixture begins to boil. Maybe even turn the heat down very low, so you can control the heating process.
- Make sure you don’t use too much cheese. If you over-indulge, the soup will become too thick and pastey, taking away from its delicious flavor.
- Cooking, or steaming, the broccoli in the microwave first ensures that the broccoli is tender, and saves a lot of time, too.
Cindy’s Broccoli Cheese Soup
1/4 cup butter or margarine
1/2 onion, diced
1/4 cup flour
1/2 teaspoon garlic
2 cups chicken broth
2 cups milk
2 1/2 cups broccoli florets
2 cups velveeta cheese, cubed
Melt butter in Dutch oven, saute onion and garlic. Add flour slowly and stir until blended. Add chicken broth slowly, stirring constantly. Add milk and bring to a boil. Add broccoli, lower the heat, and bring to a slow boil. Add cheese and remove from heat, stirring occasionally. Serves 4.
It’s funny how good things can come from a single idea. All my boyfriend had to say was, “Have you ever used queso in your soup?”
So I guess you know what’s for dinner tomorrow night …