Growing up I was a pretty privileged child in the sense that I was offered some pretty amazing home cooked meals. Looking back, I can see how lucky I was compared to all of the cardboard boxes and takeout bags I frequently saw at my friends houses. While not every dish was a favorite, my moms soups were on the top of my list for requests. My mom’s vegetable soup was and still is a winter favorite while the broccoli cheese soup was most enjoyed during the summer months. I’ve made a few changes to it to suit my palate but deep down, it still reminds me of the way my moms was made.
This summer my broccoli cheese soup was made extra special because the broccoli came straight from my garden. Being that it wasn’t the easiest vegetable to grow, I savored every last bite of it in this soup.
- 2 heads of fresh broccoli, remove stems
- 1 cup matchstick carrots
- ¼ cup diced yellow onion
- 32oz carton Swanson Chicken broth
- 2 cups milk
- ¾ brick Velveeta cheese
- 1 loaf Italian bread
- In a large pot bring chicken broth to a boil and add broccoli, carrots and onion.
- Cook until broccoli is tender, about 15 minutes.
- Add milk and cheese cubes.
- Stir over low heat for 20 – 30 minutes until cheese is fully melted.
- Preheat oven to 425 degrees F
- Cut bread into 1 inch squares and spread evenly on a cookie sheet.
- Spray bread with olive oil spray (or drizzle liquid olive oil)
- Sprinkle lightly with seasoning (I used a garlic grill-mates seasoning) and/or fresh herbs and toss.
- Bake until crispy.