Here's a delicious soup that I made that had us all licking our bowls clean! Next time, I plan to double the recipe. It's nice having leftovers and not having to cook all the time. It'll warm you up and your taste buds will thank you!
Broccoli Cheese Soup
16 oz. bag frozen broccoli florets (if you use fresh broccoli use 1 large head, stems removed)
8 oz. cheddar cheese (I like the extra sharp variety.)
1 small onion diced
1-2 T minced garlic (depends on how much you like garlic)
2 c. chicken or vegetable broth
1 c. milk or half and half (depends on how thick and creamy you like it; use half and half for a thicker soup)
dash of salt
dash of pepper (I like white pepper but you can use either one.)
Optional ingredient - 1 c. shredded carrots
1. Over medium heat saute the onions in olive oil until al dente then add garlic. Stirring frequently for another minute.
2. In a medium sauce pan or stock pot (if you double the recipe) pour the broth, milk OR half and half, salt and pepper in. Bring to a gentle boil. Then add cheese, onions and garlic, and broccoli. If you are including carrots in the soup add the carrots too.
3. Reduce heat to medium and stir until cheese is melted.
4. Reduce heat to simmer, cover, and let soup simmer for 5-10 minutes until broccoli is cooked. Stirring occasionally.
Add angel biscuits or Red Lobster biscuits to make this meal yummier. Angel biscuit recipes are on our Pinterest page (www.pinterest.com/whereisyourangel.com) Red Lobster biscuits can be made at home using their mix found in grocery stores or by going to the restaurant and ordering some.
Enjoy as you warm up your insides!
#comfortfood #angelbiscuit #soup