It's time for another Secret Recipe Club reveal! This month, my blog assignment was Jessie Weaver's blog. Her blog has recipes on it of course, but also posts about all kinds of other things. I spent a solid two hours reading her posts the other day and really enjoyed it! Jessie is a great writer and seems very thoughtful and kind. Her kiddos are super cute, too.
Anyway, on to the recipe. Hope Jessie doesn't mind that the recipe I went with is one she posted 7 years ago! I can't help it, I love broccoli cheese soup, and the recipe she shared sounded really good. I did alter it some. Butter and full fat cheddar instead of cooking spray and light cheese, added an extra cup of chicken broth in place of one of the cups of milk because I didn't want to waste part of the carton of broth, and after tasting it I added both salt and a bit of mustard to punch up the cheese flavor. I also decided to sprinkle the cheddar on the individual bowls of soup as a garnish so it could just barely melt into the soup- yum!
In any case, my husband and I thoroughly enjoyed the soup. It's thick, creamy, has great flavor, and is basically the perfect comfort food. I can pretty much guarantee I will make it again! Next time I would try doing 8 oz Velveeta because it was surprisingly difficult to detect, and I say that as someone who cannot stand even the tiniest bit of Velveeta in any other recipe.
2 Tbsp butter
1 tsp bottled yellow mustard (not dried)
1/4 tsp black pepper
salt to taste (start with 1/2 tsp)1 1/2 C milk
Use an immersion blender to puree the soup to your preferences, I made sure to leave some bigger pieces of broccoli. Divide soup among bowls and sprinkle each bowl with a tablespoon or two of grated cheddar.Yield: 6 servings