Quick and Creamy Broccoli Soup
Who doesn’t love broccoli soup? I know we do! This is a quick and easy recipe that I am sure you will use time and again. It is rich, creamy, and cheesy! Who could ask for more, especially on a rainy day? We use it year round, lunch and dinner. It is so versatile. From a beautiful tea time luncheon, to a comforting dinner on a cold evening, this broccoli soup is a keeper.
One added note, broccoli soup freezes well, so you can double the recipe and freeze some. Hope you like it! Another tip is to keep a few bags of frozen chopped broccoli and you can make it up quickly with the other very basic ingredients that you probably already have in your pantry. The cheese is also optional, but not in my world. Another thing we love to have on a rainy day is goulash, find that recipe here!
Broccoli and Cheese Soup
This quick recipe for broccoli and cheese soup will become a favorite! It is so easy to make!
- 1 10 oz Frozen Chopped Broccoli (You can use fresh, but we keep several packs of frozen in the freezer so we can make this up quickly.)
- 1 Can 14 ounce- Chicken Broth
- 1 Can Cream of Chicken Soup
- 1.5 Cup Milk (Sometimes I use can milk.)
- 2 TBSP Butter
- 1/8 TSP Pepper
- 1.5 Cup Shredded Cheddar Cheese (1 cup in soup, save the rest to sprinkle on top.)
Put chicken broth and frozen broccoli in large saucepan. Bring to a boil, and allow to boil for 10 minutes.
Reduce heat, and add cream of chicken soup, milk, butter, and pepper. Cook over medium heat, stirring constantly until it is thoroughly heated.
Add one cup of shredded cheddar, stir to combine.
When placed in bowls, add a sprinkle of shredded cheddar to the top!
