Yesterday the weather turned chilly so I decided to make some broccoli cheese soup for dinner.
I had not planned on sharing my recipe for this broccoli cheese soup, but my sister-in-law Jean insisted that I do. You see, I had made some of this soup last week because we have this growing in our garden.
It’s the cheese along with the fresh from the garden broccoli that makes this soup special. Remove the lid and stir in the 2 cups of cheese until it’s melted. If you think your soup is too thick, add a little more milk. But we like ours thick and creamy!
Last night we ate ours with these wheat saltine crackers. Have you tried wheat saltines? This is the store brand of Bi-Lo. In our effort to eat healthier, we tried these about a month ago and discovered that they are delicious. Tonight I made some wheat bread to eat with our soup, and the soup tasted just as good the second day as when it was freshly made.
I’m going to be serving this soup on Thanksgiving Day. Hope you guys like it as much as we do!