Cream of {wonderful} Broccoli Soup... My easy go to recipe!

Hello!

Cream of {Wonderful} Broccoli Soup!

This is one of my go to meals and I’m sharing the recipe here today along with a blog hop of 50 other easy weeknight meals organized by Sarah Desjardins of Becoming Martha.

Here is my contribution:

I’m sharing this recipe that has seen many days in our kitchen. There is something about a good soup served in a bread bowl that is a must for my fall menu planning. Fall is my favorite time to make this Cream of {wonderful} broccoli soup! It’s easy, warm, and delicious! My family with the exception of me has never been big on broccoli. I do love it and we all know it is a healthy food option. My husband and daughter actually really like this soup and even request it in spite of their dislike of broccoli. So this is a win-win soup!

One of the things that I love most about this is the potato/cream cheese base and it feels like real comfort food! It can also be very flexible. The Broccoli can be substituted for other vegetables or meats, still making a great soup!

This broccoli soup is so quick, easy and yummy. The ingredients base is good ole comfort food and the broccoli can be substituted for other veges and meat too. Yum!

Is your mouth watering yet?

Now lets get to this recipe!

I’m telling you, I love to cook but when it comes to sharing recipe’s I don’t do too well. I rarely follow a recipe exactly. I like to give it my own touch and feel comfortable doing that. I know many aren’t like that though so I hope you bare with me here. If you follow the basic recipe, you can’t really go wrong. 🙂

Cream of {wonderful} Broccoli Soup… My easy go to recipe!

The creamy base is versatile for this soup so you can really play with additional ingredients according to your taste.This soup is particularly good with cauliflower and thin shaved meats such as Buddig™ added. Additions and or substitutions include: Cauliflower, peas & carrots, corn, diced soft potatoes, ham, bacon, shaved meats cut up, or whatever sounds good to you! Its very easy to make and the potato/cream cheese combo help give it a nice “comfort food” feeling! I love to pick up bread bowls from a local bakery nearby for this meal. This soup is divine in a sourdough bowl also!

1 large head of broccoli (or desired amount)
2 cups + Potato Flakes
1 10.4 oz can of cream of mushroom soup
1 8 oz pkg cream cheese (softened and cut into small bits)
1 cup + cheddar cheese (or cheese of choice)
Season to taste if you wish: Salt & Pepper (mustard, worchestire sauce)
in Bread bowls to serve if desired

Cut and clean broccoli head using mostly the tips getting about 4 cups. Cover the broccoli in about 6 cups of water in large pot and cook over medium heat for 5-10 minutes until broccoli is tender and can be easily cut into. While stirring, gradually add potato flakes to desired soup consistency. I like mine thick so I add more. (you can always add more water if it is too thick) Add in remaining ingredients. (soup, cream cheese, cheddar) Continue to simmer over medium heat stirring frequently until cheese is blended and melted, about 10-15 minutes. You can, and will likely want to add water or potato flakes to get desired consistency as you wish.Taste and season as you wish if desired.