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To me, there’s nothing better than a hot soup on a cold day, and we’ve been having plenty of cold days here in Connecticut, so we’ve got a variety of soup rotating through our weekly menus. This week, I made a broccoli and cheese soup. It’s more of a broth-based soup, but you can thicken it, if you want. Here’s what I did:
Ingredients for Broccoli and Cheese Soup
4 Cups broth (I used a homemade chicken bone broth)
1 Cup water
4 Cups Broccoli
1.5 Cups Shredded Cheese
2 Celery Stalks
1 Sweet onion
3 Cloves garlic
Salt and Pepper
A few shakes of Rosemary and Thyme
Optional: 2T xantham gum to thicken
Optional: 1.5c Whipping Cream to make it creamy
Optional: bacon (I used turkey bacon)
Instructions for Broccoli and Cheese Soup
Preheat the oven to 350 and put the bacon in for 13 - 15 minutes.
Chop onions and celery and add to a large pot with a little butter over med-high heat. When the onions are translucent, add the garlic, broccoli, broth, spices and water (and optionally, xantham gum and whipping cream (I didn’t use)) and bring to a boil. Reduce to a simmer. When you can pierce the broccoli with a fork, fold in the cheese (you’re welcome, to my Schitt’s Creek people). Option to eat it as is or use an immersion blender. Take the bacon out, chop it up, and stir it in. Serve and enjoy!