Broccoli Cheddar Soup
As the snow piles on, I crave something warm for dinner. I imagine myself snuggled up on the couch, wrapped in a big blanket, holding a large steaming bowl of soup. I could go to Panera or the new Au Bon Pain on campus for a cup of broccoli cheddar soup, but with prices at $6-7 per bowl, I’d rather make my own at home. Yes, homemade soup sounds daunting, but this recipe shows you how you can do it for only $1.55 per serving with only 5 simple ingredients.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
3 cups vegetable or chicken broth
2 cups broccoli florets, chopped
2 cups shredded cheese (works best if you shred a block yourself)
1 medium onion, chopped
1 15-oz can evaporated milk or coconut milk
1. In a large pot, heat 1-2 tablespoons of oil or butter over medium heat. Once melted, add in onions and sauté until translucent (about 5 minutes).
2. Add in the milk, broth, cheese and broccoli florets. Bring to a simmer over medium heat, not a boil. (Boiling can cause the cheese to curdle). Season soup with salt and pepper. Reduce to medium low and cover, letting the soup simmer for 10 minutes. Stir occasionally.
4. You can either serve as is, or blend it if you want a creamier soup. If blending, wait for the soup to cool a bit before putting it in a blender, or use a hand blender and blend it in the pot.
5. Serve warm. The soup can be stored in the fridge for up to 3 days.