Broccoli Cheese Soup

Tis’ the season to serve soup, no doubt about it.  The ground where I live is covered in ice and snow and the arctic wind has a bite to it.  I love it!  I love every season.  Every part of the year is unique and wonderful and I am happy to enjoy all of it! 

The snow sleds are raring to go, the hot chocolate is simmering, the bread is baking…the only thing left that you need is a wonderful homemade soup’s aroma filling the house.

This is a delicious, wholesome and hearty soup that the whole family will love!

Broccoli Cheese Soup

I did not specify what type of cheese because most cheeses will work great in this soup, though traditionally cheddar is used.

3 cups pureed or finely chopped broccoli

¼ cup finely chopped onion

2 minced garlic cloves

2 cups vegetable broth

2 cups half and half

2 cups water

½ cup sour cream

1 teaspoon sea salt

½ teaspoon ground mustard

¼ teaspoon paprika

¼ teaspoon cracked pepper

1 cup grated cheese

In a large pot stir together all ingredients except for the cheese.  Heat the soup to medium, stirring frequently, until all of the vegetables are soft.  Gently stir in the cheese and continue stirring until all of the cheese is melted without lumps of any kind (also, if you don’t keep stirring some of the cheese will stick to the bottom of the pot – so scrape the bottom of the pot frequently while you stir).

By Miriam Barton in promotion for The Pioneer Cookbook: Recipes For Today's Kitchen.

This recipe is being shared with the Hearth and Soul Hop, My Meatless Mondays,