Chewin'

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December 2002

Cheddar Broccoli Soup

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Assembly and Cooking Directions:

If using fresh broccoli, cut it into chunks, including the stalk.  Cook broccoli in water until tender.  Don’t drain.  Puree the broccoli and water in a food processor; set aside.  (You should have about 2 C. pureed broccoli per batch.)  Sauté onion in margarine until tender.  Dissolve bouillon in hot water; set aside.  Stir flour into butter/onion mixture.  Gradually add the milk and water/bouillon, stirring constantly.  Continue stirring until well-blended and thick.  Add the cheese, nutmeg and pureed broccoli.  Cook until cheese melts and soup is hot.  Don’t boil the soup.

Freezing Directions:

Allow soup to cool completely.  Package it for freezing based on how you want to serve it.  If you will serve it all at once, freeze it in a 1 or 2 gallon freezer bag, or large rigid container.  If you want single servings, freeze it in quart freezer bags or 2 C. rigid containers.  Seal, label and freeze.

Serving Directions:

Thaw large containers or gallon freezer bags at least overnight in the refrigerator.  Single servings can be thawed in the refrigerator or the microwave.  Heat the soup in the microwave or on the stovetop until heated through.  Do not boil.  To keep warm for a gathering, keep the soup in a crock pot on low. 

Comments:

This recipe makes the best Cheddar Broccoli Soup!  I’m the only one at my house who eats it, so I freeze single servings for me.  It makes a great lunch on a frosty winter day!  If you like pieces of broccoli in your soup, you can save out 1/4 to 1/3 C. of small broccoli florets… don’t puree them.  Add them to the soup when you add the pureed broccoli.
 

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