Around our house, my husband and I love soup, our daughter not so much. It doesn’t really matter the season, we still eat it. With the cooler weather of Autumn starting, I thought it would be the perfect time to cook a pot up of something warm and delicious.  Growing up my mom would always make a Cream of Broccoli soup and I really enjoyed the flavour. So I decided I would try to make one similar to hers.

Cream of Broccoli Soup – A Fall Favourite

Ingredients

• 6 cups Broccoli chopped
• 3 Cups half and half cream(10%)
• 3 cups  milk
• 1/3 cup butter
• 1 cup chicken or vegetable stock
• 2 cloves of garlic minced
• 1/3 cup flour
• 1 tsp salt
• 1 tsp pepper

Directions

Chop up 6 cups of broccoli in a blender with 1 cup of stock

In a large pot ( I have one strictly for soups and stews) melt butter over medium heat and add in the minced garlic and cook for about 4-5 minutes.

Lower the heat to medium-low and add in the flour creating a pasty substance. Make sure to stir constantly for 1-2 minutes.

Slowly whisk in the half and half and milk, while still stirring. Heat until just before it begins to boil.

Add in the broccoli and continue heating on medium. Continue stirring so it doesn’t stick to the pot.

Stir in the 2 1/2 cups of cheese and let simmer until the cheese is completely melted.

Add some extra cheese on top and serve with some crackers

Print

Cream of Broccoli Soup

Course Soup

Cuisine Canadian

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 8

Ingredients

• 6 Cups Broccoli
• 3 Cups Half and Half Cream 10%
• 3 Cups Milk
• 1 Cup Chicken Stock
• 2 Cloves Garlic
• 2/12 Cups Nacho Cheese
• 1 Tsp Salt
• 1 Tsp Pepper
• 1/3 Cup Butter
• 1/3 Cup Flour

Instructions

1. Chop up 6 cups of broccoli in a blender with 1 cup of stock

2. In a large pot ( I have one strictly for soups and stews) melt butter over medium heat and add in the minced garlic and cook for about 4-5 minutes.
   

3. Lower the heat to medium-low and add in the flour creating a pasty substance. Make sure to stir constantly for 1-2 minutes.
   

4. Slowly whisk in the half and half and milk, while still stirring. Heat until just before it begins to boil.
5. Add in the broccoli and continue heating on medium. Continue stirring so it doesn’t stick to the pot.
6. Stir in the 2 1/2 cups of cheese and let simmer until the cheese is completely melted.
7. Add some extra cheese on top and serve with some crackers

When I make soups or stews, I tend to make a huge pot so that there is plenty of leftovers so I am able to freeze some.

If you haven’t already, it is time to harvest the garden and make some fresh from the garden recipes. My friend Ashley over at Tales of Mommyhood created a  Tomato and Basil topping an abundance of tomatoes from her garden. It looks delicious.

If you are into pumpkin spice Jennifer from Mom vs the Boys has made some tasty Cinnamon-Sugar Pumpkin Donuts.