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Cheesy Broccoli Spinach Soup

Cheesy Broccoli Spinach Soup

I think this is the best soup I’ve ever made! My boyfriend loved it, but said it was a little strong on the garlic for his taste. If you’re not a garlic fiend like I am, you may want to cut back to 2 bulbs.

I recommend going very light on the dill. Your need for salt will vary depending on your stock. You may not need to add any. As always, homemade stock will make a far superior soup. Do not overcook the vegetables. The flour is optional. It just thickens the soup. I have heard that leeks serve as a thickener in vegetable stock. They would go well in this soup as a substitute for the onions.

½ stick Butter
½ large sweet yellow onion
3 bulbs roasted garlic (yes, bulbs, not cloves)

2 tbls flour (optional)
Worcestershire sauce
4 to 5 cups water or stock

1 cup chopped Broccoli
1 cup Milk
1½ – 2 cups Frozen Spinach

12 oz grated Cheddar

Melt butter. Add onion and all spices except garlic and thyme. Cook for about 3 minutes. Add garlic and thyme. Cook for one more minute. Add flour. Cook for about 3 more minutes. Add stock and Worcestershire sauce. Simmer for 30 to 45 minutes. It will reduce and thicken. Reduce heat to a low simmer. Add broccoli. When it has returned to a low simmer, cook for about 10 minutes. Add milk and spinach. Bring to barely simmering and stir in cheese until melted.

A Different Broccoli Mac & Cheese

A Different Broccoli Mac & Cheese

A Different Broccoli Mac & Cheese, by Sandra Yvonne Duke

Normally, I like to make everything from scratch, including my sauces, but sometimes there’s just not time. This cheater recipe comes out almost as good as homemade, and is much, much easier. It uses a pre-made sauce, Alfredo or other white cheese.

1 cup dry macaroni
¾ lb broccoli
1 jar (16oz) Alfredo sauce
8 oz blue cheese crumbles

Pre-heat oven to 350.
Cook macaroni.
Steam broccoli.
In a large oven-safe glass bowl – place 1/2 of the macaroni and ½ of the broccoli and mix together. Add ½ of the sauce and ½ of the blue cheese and mix well. Repeat with the second half of all ingredients. Bake uncovered for about 30 to 45 minutes or until cheese is bubbly.

This works great with the Lemmon & Pepper Chicken recipe and can go in the oven at the same time!