Broccoli Cheese Soup

Thanksgiving has come and gone and Christmas is a month away. However, Florida does not seem to be catching up with my festive mood; how can I possibly sip hot chocolate in my fuzzy pajamas when it’s 80 degrees outside? Not ok.

But this past week the temperature has started to cool down and I could not be happier. (Just as long as it doesn’t go below 40 I’m ok. <Wimp.)

And do you know what this calls for? SOUP.

Lucky for you, I just happened to whip up my all-time favorite soup, Broccoli Cheese, and I’m ready to share it with you! I took another recipe from the Pioneer Woman’s site, because she never lets me down. (Too much?)

But for real, this recipe is so good and easy. You can find it here.

The recipe calls for whole milk and half and half, but I just really couldn’t bring myself to use both. So I used 2% and kept the half and half, but because 2% is a little thinner I added a few more sprinkles of flour. The consistency was still thick and rich. If you want to save some calories, go for it.

For my cheeses I used 2 cups of mild cheddar and 1 cup pepper jack. I was trying to be creative by adding extra zing to the soup, but you honestly couldn’t tell the difference. Next time I’m going to use some extra sharp cheese to rev up the flavor. I pureed my soup at the end because that’s the kinda gal I am. But you can leave your broccoli in chunks if you choose. No pressure.

If it’s chilly where you are, and you want to curl up with a hot bowl of soup, try this recipe! More holiday recipes coming soon 🙂

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