Southwestern Broccoli Cheese Soup

Another winter week.  Another vegetable soup.  I just can’t help myself.   I love veggie packed comfort food.

I combined two of my favorite things.  Broccoli cheese soup and taco toppings.

I like to use lots of broccoli in my broccoli-cheese soup.  Usually, when I make broccoli-cheese soup, it turns out green- because I use a larger percentage of broccoli to cheese.

This soup is actually made with Queso Fresco cheese- and it gets it’s yellow color from the homemade taco seasoning I used in it.   I didn’t blend this soup at the end- because I thought that the almost red-orange color would look a little strange with all the green.  However, if you aren’t showing this soup to anyone, and you like your broccoli soup blended- you can certainly do that.

I sometimes like to make my own taco seasoning.  It has less salt than the stuff you buy at the store.  But don’t feel like making homemade taco seasoning- go ahead and use a store bought packet.   If you’re looking to add some more kick to this soup- I think that some chopped jalapeno pepper would also be good.

Do you know what? I think the butter makes this soup.   I grew up in an olive oil family.  For a long time, I thought that everything had to be made with only olive oil.   I love using olive oil still- but for creamy soups, I turn to butter.  Not a whole stick of butter- but a tablespoon or two makes soup much creamier and richer.

Southwestern Broccoli- Cheese Soup – makes about 3/4 gallon of soup.

Ingredients 

2 large heads of broccoli- chopped

1 onion- chopped

1 tablespoon butter

1 1/2 cups of queso fresco cheese

1 cup of milk

2 tablespoons of taco seasoning.  I make homemade  I use this recipe.

1- 32 ounce container of low sodium chicken broth

1 teaspoon of cornstarch

Method:  In a saucepan, saute onion in the butter over medium heat.  Add corn starch and stir in.  Add taco seasoning and stir in.  Add chicken broth and broccoli and cook until the broccoli is tender.  Once the broccoli is tender, add milk and cheese.  Stir until the cheese has melted into the soup.  Simmer the soup until for about 10 more minutes- and remove from heat.  Blend soup if desired.

I made this soup on MLK day- when we were all stuck inside- due to an ice storm.  My husband was skeptical at first, but really enjoyed this soup.  it is really a fusion of two good things.

 

One Comment

  1. Think I’m gonna make this this week!

     

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