When it comes to soup, I am all about creamy deliciousness! There is just something about a bowl of hot and savory soup that makes my heart melt! And there is not a better time to enjoy a bowl of soup than a cold, Wisconsin day! As much as cold weather makes me want to cry, I am a person that always likes to find something positive in every situation. And let me tell you, this Creamy Cheesy Broccoli Soup can definitely turn a cold day into something sensational!
Someone very special gave me this recipe, and I can still remember the day I received it. My bridesmaids asked everyone who attended my bridal shower to bring a recipe along for the bride-to-be! It was so fun to see the variety of new dishes and desserts I now held the key to. This particular Creamy Cheesy Broccoli Soup recipe was given to me by my high school volleyball coach, and she was sweet enough to include a little note with it.
Every time I am whipping up a batch of this delicious Creamy Cheesy Broccoli Soup, I read her kind words of advice. I am also reminded of so many things. Obviously, I think about my days on the volleyball court and all of those amazing memories. But even more importantly, I remember the lessons that my coach taught me over the past 20 years that I have known her. So, a steaming bowl of this Creamy Cheesy Broccoli Soup may taste superb and warm me up, but it is also a reminder of just how lucky I am to know an amazing person!
Now it’s your turn! While this Creamy Cheesy Broccoli Soup doesn’t take long to make, I hope you take a second to think about all the beautiful in your life and just how blessed you are! Happy cooking!
Creamy Cheesy Broccoli Soup Ingredients:
1 medium head of broccoli, broken into pieces
1 medium shredded carrot
1/4 cup chopped celery
2 1/2 cup water
2 tsp chicken bouillon granules
3 tbsp butter
3 tbsp flour
3/4 tsp salt
1/8 tsp pepper
2 cups milk
1 cup shredded cheddar cheese
Creamy Cheesy Broccoli Soup Directions:
In a large saucepan, combine broccoli, carrot, celery, water and bouillon. Bring to boil.
Reduce heat. Cover and simmer for 12-15 minutes until veggies are tender. Do not drain.
In another saucepan, melt butter.
Next, stir in flour, salt and pepper until smooth.
Gradually add milk and bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened.
Reduce heat and stir in cheese until melted.
Finally, stir in broccoli mixture.
- 1 medium head of broccoli, broken into pieces
- 1 medium shredded carrot
- 1/4 cup chopped celery
- 2 1/2 cup water
- 2 tsp chicken bouillon granules
- 3 tbsp butter
- 3 tbsp flour
- 3/4 tsp salt
- 1/8 tsp pepper
- 2 cups milk
- 1 cup shredded cheddar cheese
- In a large saucepan, combine broccoli, carrot, celery, water and bouillon. Bring to boil.
- Reduce heat. Cover and simmer for 12-15 minutes until veggies are tender. Do not drain.
- In another saucepan, melt butter.
- Next, stir in flour, salt and pepper until smooth.
- Gradually add milk and bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened.
- Reduce heat and stir in cheese until melted.
- Finally, stir in broccoli mixture.