Thursday, October 27, 2016

Best-Ever Broccoli Cheese Soup

You will LOVE this thick, rich soup on a chilly fall evening. Great with sandwiches or wraps OR just a really big spoon! A great addition to your soup and sandwich night :) 

I created this recipe using Gainey Vineyard's Italian Seasoning and you'll be so proud of me because I did not add any additional salt. Gainey's Italian Seasoning is loaded with great flavor and there was already enough salt in the ham and the cheese. Also, I opted for reduced fat milk instead of heavy cream with this recipe. :)

Best-Ever Broccoli Cheese Soup

1 medium head of broccoli, cut into chunks leaving about half of stem with each floret
1 medium carrot, diced
2 Tbsp. butter
½ red onion, diced
1 stalk of celery, diced
½ tsp. ground black pepper
2 Tbsp. all-purpose flour
1 c. cooked ham, diced
16 oz. pkg of processed cheese, cut into chunks (yes, the kind in the box) J
2 c. milk (I used 2% reduced fat)

Place chopped broccoli and diced carrots in small sauce pot. Fill about half-way with water. Bring to boil. Partially cover with lid and allow to cook at a low boil for about 10-12 minutes. Remove from heat and drain. Return broccoli and carrots to pot.

Use a potato masher to mash broccoli and carrots leaving some pieces larger than others. Set aside.

Meanwhile, melt butter in larger pot. Add diced onion and celery and sprinkle with pepper. Cook and stir over medium low heat until onions are opaque (about 5 minutes).

Sprinkle flour over onions and celery. Cook and stir about 8 minutes. Stir in diced ham.

Add cheese and milk. Keep the heat at medium low to avoid scorching. Stir until cheese is melted.

Once cheese is melted, stir in Italian seasoning.

Add broccoli and carrot mixture and stir well to combine all ingredients. Cover and simmer for at least 20 minutes (but don’t let it boil). Serve hot.

(NOTE: this is sort of a thick soup, but if you’d prefer it a little thinner, just add a little more milk until you reach the desired consistency).

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