Broccoli Cheese Soup
Well, it has been colder here than I expected for the end of September-beginning of October. On our first snow, I decided it was a great day for soup. I have made broccoli cheese soup before, but this time I created my own recipe-and boy is it delicious!
Speaking of Soup…..
My husband loves a good soup. I find that mostly he enjoys a creamy broth. Speaking of soup, I am going to have to share my mom’s Reuben soup with you. It is glorious.
May I also share a recipe from a young lady who I don’t think is on twitter anymore, but it is wonderful. Its great for this sort of weather, as it is Eastern European. It is called Borscht. See the recipe here. And lady who sent me this recipe, since you aren’t on twitter anymore…if you are out there reading this, I miss you!
But, back to the subject at hand…broccoli cheese soup.
Can I Use Low Sodium Broth
Ladies, if you are watching your weight (NO…I DO NOT CARE IF YOU ARE OR NOT…NO JUDGEMENT)….I would go with low sodium chicken broth. Sodium allows the body to retain water–which can add pounds. This soup is flavorful enough, I do not think you are missing anything by substituting for low sodium broth. May I do you a favor and suggest Swanson broths? I have bought many different brands, yet their flavor is the best.
- 1 lg fresh carrot, shredded
- 1 yellow onion, chopped finely
- 2 tbsp butter
- 2 tbsp Italian Seasoning
- 32 oz chicken broth
- 4 c milk (I used 1% and it was fine, but for more richness you can use whole)
- 3 c sharp cheddar
- 1/2 cup mozzerella
- 1-2 broccoli florets finely chopped
In a pan, saute the carrot, Italian seasoning, and onion until soft. In a slow cooker add the chicken broth, carrot, onion, butter, seasoning. Add milk, sharp cheddar, mozzarella to a slow cooker. Cook on high for 2 hours, stirring occasionally (I set a timer for 30 minutes). After 2 hours, add broccoli, and cook for an additional 2 hours.