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Soup’s On ~ Broccoli Cheddar Soup

Our weather here took a quick turn downward, we have had 40 – 45 degrees at night and mid 50’s during the day. Earlier this week I made soup and a loaf of homemade (bread machine) bread, for dinner.

Broccoli Soup.2

I had been wanting to try my hand at Panera’s Broccoli Cheddar Soup, so when I saw that my friend at Lynn’s Kitchen Adventures had made it and it looked really easy and especially tasty, I just had to try it.

Ingredients:

  • 5 cups broccoli florets
  • 6 cups chicken broth
  • 1 1/2 cups milk or 1/2 & 1/2  (I used 1/2 & 1/2)
  • 1/2 cup plus 2 tablespoons flour
  • 2 – 3 cups grated cheddar cheese
  • bacon, cooked and crumbled (this is optional, I didn’t use any)

Directions:

Cut broccoli, steam it, until tender. Chop finely, I chopped mine in the food processor, (just like Lynn suggested). In a large saucepan, combine milk or 1/2 & 1/2 and broth (I used homemade stock that I had in the freezer). Slowly whisk in flour. Cook until thickened, be careful here because I think I cooked mine a little too long, it was pretty thick.  Add the broccoli and cook 5 minutes on low. Add the cheese and stir until melted.

I transferred the soup to the crockpot and turned it on low to keep it warm.

Cook’s Note: The taste of this soup was great, thanks Lynn for sharing it, but mine turned out too thick. Next time I think I will add some more broth and a little less flour (Lynn’s suggestion).

I also made this meal with groceries that I purchased from Aldi’s, making it a very cost effective meal. For just under $5, including the bread, we had a warm meal on a cool Fall evening.

For more great blog carnival fun, please visit:

~Family Recipe Fridays hosted by Vanderbilt Wife

~Recipe Swap hosted by The Grocery Cart Challenge

~Ultimate Recipe Swap hosted by Life As Mom

~$5 Dinner Challenge hosted by $5 Dinners

~Crockpot Wednesday hosted by Dining with Debbie

~Soups, Salads, Casseroles & More hosted by The Krazy Kitchen

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