By the time January rolls around my family is ready for some veggies and some comfort…this Broccoli Cheese soup hits the spot! It’s healthy, quick and super easy to throw together.
Broccoli Cheese Soup – Kicked Up!
There’s just nothing that tastes like comfort more than warm, flavorful soup. Especially the really thick and creamy stuff that has real cream and several different kinds of full fat cheeses in it. You know that yummy kind they call soup but it could serves as a dip!
Well, don’t despair this Kicked Up Broccoli Soup is the real deal! It’s so good you’ll want a second and then a third helping! Rich tasting with a creamy, kinda chunky texture. Not to cheesy but cheesy enough to satisfy that good creamy home style goodness we all just crave from time to time.
Here’s How to Make it👇
Start off by chopping all of your veggies. (Note: the white looking carrot is a parsnip. I had it in my fridge so I decided to add it…you won’t miss a thing by omitting it!)
Next add the oil and the veggies to the pot and saute on medium heat for about 5 minutes or until soft.
Stir the spices into the veggies until all mixed in. Sprinkle flour on top of the mixture and stir until it disappears and looks a little messy looking. This thickening method takes the place of a really fattening roux.
When all mixed in add the chicken broth, Ro-tel and frozen broccoli. Bring to a boil and then turn the heat down to medium and let simmer.
Once the broccoli is tender, blend with an immersion blender until kinda chunky but kinda smooth.