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.
I’ve made this soup so many times that I really didn’t think that it was that special. So Jean, and anyone else who’s interested, here is how I make it.
I take about 3 heads of fresh broccoli, wash it, cut the florets off, and put it in my magic pot. (I’ll post about that later!) Then I add about 2 cups of water to the pot and turn the heat on high.
While I’m waiting for the broccoli to come to a boil, I chop 1 medium onion and
3 or 4 stalks of celery. I chop the leaves, too.
Melt 4 tablespoons butter in a frying pan and saute the onions and celery on medium heat.
By this time, the broccoli should be boiling. When it is soft and tender, I chop it into smaller pieces by using this.
This is a flat-edged metal spatula. If you don’t have one, you could use an immersion blender.
So I put the spatula down into the pot and start chopping broccoli. When it’s chopped, I reduce the heat to medium and
add the cooked onion and celery to the pot. Then I open 2 cans of this.
Notice that I’m using the fat-free versions. Have to counter those 4 tablespoons of butter in some way!
Add both cans of soup to the pot.
Next, I turn down the heat to low and add about 1/2 can of evaporated milk. Sometimes I add regular 2% milk, but I think the evaporated milk makes the soup extra creamy.
At this point, I add some seasoning to my soup. I use about 2 tablespoons each of garlic salt, celery salt, and black pepper.
I put the lid on the pot and let the soup cook for a few minutes while I grate about 2 cups of cheddar cheese.
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!
Bonnie Traher says
October 18, 2013 at 10:44 pmIs there a way of getting a print version of the Brocoli Cheese Soup recipe?
LM says
August 11, 2019 at 2:29 pmCreamy Broccoli Cheese Soup
I take about 3 heads of fresh broccoli, wash it, cut the florets off, and put it in my magic pot. (I’ll post about that later!) Then I add about 2 cups of water to the pot and turn the heat on high
chop 1 medium onion and 3 or 4 stalks of celery. I chop the leaves, too
Melt 4 tablespoons butter in a frying pan and saute the onions and celery on medium heat
By this time, the broccoli should be boiling. When it is soft and tender, I chop it into smaller pieces
I put the spatula down into the pot and start chopping broccoli.or use an immersion blender. When it’s chopped, I reduce the heat to medium and add the cooked onion and celery to the pot. Then I open 1 can of cream of celery and one can of broccoli cheese soup. Add both cans of soup to the pot.
turn down the heat to low and add about 1/2 can of evaporated milk. Sometimes I add regular 2% milk, but I think the evaporated milk makes the soup extra creamy.
At this point, I add some seasoning to my soup. I use about 2 tablespoons each of garlic salt, celery salt, and black pepper.
I put the lid on the pot and let the soup cook for a few minutes while I grate about 2 cups of cheddar cheese.
Remove the lid and stir in the 2 cups of cheese until it’s melted. If you think your soup is too thick
HolleyGarden says
November 20, 2011 at 3:58 pmYum!!!! I’m so glad you were nudged into sharing the recipe with us!
Teresa says
November 20, 2011 at 7:34 amHi Jane, we have broccoli growing in our fall garden, also. I LOVE broccoli/cheese soup! I will have to give your recipe a try, it looks delish. Thanks for sharing, and have a wonderful Thanksgiving.
Melanie says
November 20, 2011 at 6:28 amThis sounds so good! Can’t wait to try it!
Melanie says
November 19, 2011 at 8:39 pmWow! Love your recipes and all your recent posts. Your newly acquired china is beautiful. I bet your Thanksgiving meal is going to be wonderful. Keep the great posts coming!
Jane says
November 19, 2011 at 6:00 pmThis soup warms my heart! I will have to give it a shot! I grew broccoli one year and couldn’t believe the difference , the freshness, from store bought. I bet that makes all the difference in your soup. Thanks, Jane!
XO,
Jane
Jean Windham says
November 19, 2011 at 1:14 pmThanks for the broccoli soup. We may all have a recipe but yours is always good. Thanks Jane for all your hard work.
Kat Griffin says
November 19, 2011 at 8:34 amthanks my favorite soup ever…This is a good way to make it and so smart to do it this way fresh ingredients and yet it is pretty easy to do. nice on a chilly November day like today. My son made me breakfast this morning, for my birthday he is my youngest and the only son still here in the home nest. Im so happy I have him, even though he was a surprise baby given to me when I was 40 yrs old. He is a true blessing.
– KAT –
Dolly Sarrio says
November 19, 2011 at 8:16 amI love broccoli soup and this one is definitely going to be made and soon. Looks so delicious Jane. That is a beautiful broccoli, you grew it!!!! I am impressed. You two really do have green thumbs. I passed by there one day not long ago and saw your husband just working in the yard. Your place is absolutely gorgeous. I have seen this home my entire life and did not know it was the one. Right across from Becky’s and the hot dogs…
Liza says
November 19, 2011 at 7:47 amHmmmmm!
dawn says
November 19, 2011 at 7:37 amThat sound yummy and I have never heard of a similar recipe for broccoli soup. Will give it a try. The weather is very cold here, even snowing at times so it would be the perfect meal. Thanks for sharing your secrets:)
Confessions of a Plate Addict says
November 19, 2011 at 7:09 amThis looks fabulous..my favorite! And made with home grown broccoli..yum! Thanks so much for your congratulations! I appreciate all the bloggy love!…hugs…Debbie
PEGGY says
November 19, 2011 at 6:50 amHow I envy you going out to the garden for veggies this time of year
Will make the soup as it looks wonderfull will buy my veggies at the super market
THANKS FOR SHARING yesterday the ground was covered in snow
Comeca says
November 19, 2011 at 3:47 amThe perfect cold weather soup its on the menu for lunch today! Have a great Thanksgiving!
Pat@Back Porch Musings says
November 18, 2011 at 11:38 pmThis is one of my favorite soups! Yours looks delicious!
Rita Cagle says
November 18, 2011 at 11:37 pmWow, sounds and looks yummy. I love wheat crackers but probably am counteracting any health benefits by how many I eat.
Shannon @Cozy Home Scenes says
November 18, 2011 at 11:26 pmJane, I love broccoli cheese soup so I’m sure this recipe would suit me just fine. The pictures look very nice and the soup looks wonderful. Congrats on being featured by Anita. She is really nice and did a nice feature about you. I hope you have a wonderful Thanksgiving.——-Shannon
Susan in SC says
November 18, 2011 at 10:11 pmThis has me drooling! Will be making this soon! Thanks for sharing this recipe with us!
Barbara F. says
November 18, 2011 at 9:49 pmJane this sounds so delish, I will have to try it, your broccoli is so pretty! I just bought a box of wheat saltines with sea salt – Premium brand. They are really good. xo