We were in the midst of a snowstorm this weekend and yummy soup sounded good. The only problem was that we were not going to brave the roads and venture out into the blustery snow so we were challenged to make due with what we had at home.
Looking in the fridge and stockpile we noticed we had broccoli and an abundance of evaporated milk (that we had scored for a super cheap price a while ago, naturally).
The result? This fast and easy soup that was delicious. Enjoy!
Super Easy Cheesy Broccoli Soup
Ingredients:
1 large head of broccoli
2 cans of evaporated milk
1 large or 2 small onions
1 stalk celery
1 1/2 cups shredded cheddar cheese
2 chicken bullion cubes
2 cups water
olive oil
1/4 tsp pepper
1/4 tsp garlic powder
flour
Directions:
Cut up the broccoli into small florets, keeping all the little itty bits as well. Discard the stems.
Saute the cut up onion and celery in olive oil for 5 minutes until tender.
Add 3 tablespoons of flour and mix.
In a small pan add 2 chicken bullion cubes to 2 cups of boiling water and stir well.
Add this broth to the onion/celery mixture. Add 2 cans of evaporated milk.
Stir and simmer for 30-45 minutes on low.
Add pepper, garlic powder and cheese and mix well. Simmer an additional 5 minutes.
We served ours with warm rolls; yum!
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(You could substitute frozen broccoli pieces in this recipe and we believe the result would be very similar.)
