I have been trying to master a good broccoli cheese soup and have enjoyed testing out the different varieties! I have used cauliflower and carrots in my last few attempts and I would have, but broccoli is all that was in the fridge. I love packing my soups full of yummy veggies, so next time I might add those to the pot as well! This was by far my best attempt. I always like what the soups taste like but this one was really good! I kept thinking they were not cheesy enough, so the last time I was at Hyvee, I grabbed a can of Campbell’s cheddar soup, and I really think that it made a difference. I was not even in the mood to cook tonight, as I came gone from work exhausted. I am sure glad I decided to cook because it totally hit the spot! I hope you enjoy!

Broccoli Cheese Soup

 

Ingredients:
3 cups milk
1 can Campbell’s cheddar cheese soup
1 dash nutmeg
1/3 c flour
1 stick butter
1 diced red onion
4 heads broccoli chopped in florets
2 cups shredded Colby Monterey cheese

Instructions:
Start a pot of boiling water. In a separate pot, melt the stick of butter while you dice up the onion. While the butter and onions are sautéing, chop the rinsed broccoli into florets and toss them in the pot of boiling water. Put a lid on the broccoli and give it a good steam for about 15-20 minutes. Add the flour to the onions and stir well. Let it cook up for a minute or so. Add 3 cups of milk, nutmeg, salt, and pepper to the pot of onions and bring to a boil. After the soup starts to boil, transfer the steamed broccoli to the soup mixture and cover. Let simmer for 20-30 minutes on low while stirring occasionally. Add the Campbell’s cheddar cheese soup to the mixture as well as the shredded cheese. After cheese is melted, stir well and enjoy!