Today at work, I was thinking about what to make for dinner. I had dance class so I’d be home a bit later than usual so I needed something fast. I thought soup would be good, with some bread and salad on the side. So I did a quick search and found something I would like to eat/drink for dinner. Broccoli cheddar soup. I found it on Allrecipes.com.

So before dance class, I headed to the store for the ingredients I was missing. When I got home, it took all of 30 minutes to make the whole thing. I was impressed with the turnout and the fact that it didn’t take long or much effort to make. Don’t you love it when things work out so nicely!? So here’s the recipe, with some modifications.

Ingredients:

(Serves 4)

• 2 tablespoons and 2 teaspoons butter
• 2/3 onion, cut into medium dice
• 1-1/4 teaspoons garlic powder
• 1/4 teaspoon ground white pepper
• 3/4 of a broccoli bunch, chopped
• 1 potato, cut in squares (optional)
• 2-2/3 cups chicken broth
• 1/3 cup all-purpose flour
• 1 cup whole or 2% milk
• salt to taste
• 5 ounces shredded sharp Cheddar cheese
• 2 ounces shredded Pepper Jack cheese (optional)
• 1 teaspoon Parmesan (optional)

Cooking:

1. Melt butter over medium heat in a stockpot. Cook the diced onion in butter until softened. Add garlic and pepper; cook for 1 minute. Then stir in broccoli and potatoes, and stir in chicken broth. Bring to a boil and simmer until broccoli is tender, 10 to 15 minutes.

2. Toast your favorite bread on the side (I used whole wheat baguette)

3. Meanwhile whisk flour into milk until dissolved. Stir into soup stirring frequently until thickened. Reduce heat, and stir in cheese until melted and heated through.

3. Season with salt to taste. Stir for about 5 minutes longer for a thicker soup.

4. Serve in bowl with sprinkle of Parmesan cheese. Add salad and bread for a complete meal.

Wasn’t that simple?!

Here’s how it turned out

- ASH