Broccoli Cheddar Soup

Recipe by runswithfork
READY IN: 30mins




  • Melt butter in pot.
  • Add olive oil, onion, and garlic and saute until onion is tender.
  • Don't only use the florets skin the stalks and add them too -- they're great!
  • Add broccoli and water and bullion to barely cover the broccoli.
  • Bring to boil and cook until broccoli is al dente (which means "to the tooth" easy to bite through but still has firmness). About 10 minutes.
  • If you like it smooth puree all or part in a blender or stick blenders work great!
  • Add can of Campbell's Broccoli cheese.
  • Add a slurry of 1/4 c flour and evaporated milk. and check that it's thick as you like. -- if not thick enough, add 2T of flour for each quart of water.
  • Add cheese, salt, pepper, and other seasonings (like the curry, jakesoup jerk) to taste.
  • Finish with heavy cream to taste but you may no longer boil.
  • Like any soup it taste better the longer it sets so, fix it early if you can, but it's great fresh too.