Monday, February 6, 2012


I made soup.

Is this a big deal? Well, yes and no. First, it's not a big deal because I make soup fairly often. But second, it is a big deal because I followed a recipe. You see, I usually make soup when we have food to use up from the refrigerator or freezer and I make it with no set formula of ingredients, spices, or amounts. Usually, it turns out very good. But sometimes it doesn't.

Therefore, I decided since this week I was going to make soup for friends, I would follow a recipe to ensure a good outcome. Broccoli cheese soup was my choice. I read several recipes and reviews of broccoli soups and decided on one from Cooking Light. But I guess old habits die hard. On my way to follow the recipe, I changed at least eight things including adding ingredients, changing ingredients, changing amounts and changing cooking methods. And guess what? I got lucky. It turned out great.

Now you may wonder how that counts for following a recipe? It counts because I had one posted on the refrigerator. Usually there is not a recipe anywhere in sight.

Here's what I ended up with.
Broccoli Cheese Soup
by June

1 medium onion-chopped
2 cloves garlic-- minced 
3 cups chicken broth
1 8 oz. package of frozen broccoli florets
2 large carrots-sliced
1 medium potato-chopped
2 1/2 cups skim milk
1/4 cup all purpose flour
8 oz. shredded sharp cheddar cheese made with 2 % milk
1/4 t of black pepper
Baked Cheese Doritos

In a large skillet or soup pot, saute onion and garlic in a little oil until they are translucent. Add chicken broth and carrot and bring to a boil. Boil for a minute. Add potato and boil for an additional minute. Then add broccoli and boil for another 10 minutes or until vegetables are tender.

Whisk milk and flour and pepper together until there are no more lumps. Add to broccoli mixture and boil until slightly thickened stirring constantly to avoid sticking. Remove from heat and stir in cheese until melted. 

Puree 1/2 of soup with blender or similar device. Combine with other half.

Garnish with crushed Doritos.

Note: I noticed some cream cheese in the fridge and am going to add a couple of ounces of this with the cheddar cheese next time I make the soup.


  1. I know what you mean about the "left-over soup." I was just looking at our freezer, at all these frozen stir-fry veggies, and thinking of doing some kind of asian vegetable soup flavored with ginger. It's amazing what you come up with when desperate! Your soup looks very nice, and I like the bright orange against the green. I'll have to try broccoli soup your way! Thank you for sharing.

  2. Looks good! I make a lot of "freezer soup" in the winter too. I rarely have a recipe either.shil


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