Cheesy Cream of Broccoli Soup

In our part of the world, winter is still going strong.

"File photo" Why take another photo
when you already have enough snow pictures? LOL!

On Friday night through Saturday morning, a winter storm came through. Snow on top of snow and blustery winds along with it.

That means that it's still soup weather!!! We have soup so often at our house that one of the checkout clerks at Walmart has started asking what kind we're making this time. (Maybe it's time to choose another lane at the grocery store...)

Anyway, last week I had some fresh broccoli, so I made one of my favorites....

Cheesy Cream of Broccoli Soup

(makes about 4 large servings)

ingredients:

4 cups fresh broccoli, steamed and chopped (or a 16 ounce bag frozen broccoli florets, cooked)

1/2 cup finely chopped carrots

1/4 cup finely chopped onion

1 clove garlic, minced (or 1 teaspoon garlic powder)

1/2 teaspoon chipotle chili powder or chili powder (don't worry - it will be flavorful rather than spicy)

1/4 cup butter

4 cups chicken or vegetable broth (I like this soup better with the vegetable broth)

1 cup heavy cream (you can use a can of condensed milk for a lower fat version)

2 cups shredded cheese, or 8 ounces Velveeta, cubed

A super easy way to steam fresh broccoli is to use your Instant Pot! Use a steamer basket for this.

Put one cup of water in your Instant Pot, then insert your steamer basket. Put the broccoli in, then seal the lid. Set your IP to pressure cook on high for zero minutes. That's right. Zero. The broccoli steams while the IP is coming up to pressure. Use quick pressure release and immediately rinse the broccoli in cool water so that it stops cooking. That's it!

Once your broccoli is cooked, chop it into small pieces for your soup.

Meanwhile, melt the butter in your soup pot (I just used my Instant Pot's saute function since I had already used the pot to steam the broccoli.) Once it's melted, add the chopped carrots, onion, chili powder, and garlic. Cook and stir until the carrots have softened, about 5 to 10 minutes.

Add the broccoli and broth, then bring the soup to a boil. Add the cream and reduce the heat. Let it continue to cook without boiling until hot.

Or if you aren't quite ready to eat yet, let your soup pan sit on the stove on low to keep the soup warm, or switch your Instant Pot to the slow cook function.

About 10 minutes before serving, stir in the cheese until it's melted.

This soup is warm, hearty, and full of flavor!

Even though the weather is still wintery, I know my soup-making days are numbered until fall. I am SO looking forward to spring!

How is winter doing where you are? Is it still holding on, or is it long gone?

Jan Drexler lives in the Black Hills of South Dakota with her husband and growing family. When she isn't writing, she loves hiking in the Hills or satisfying her cross stitch addiction.

You can find Jan on Facebook, Jan Drexler, author, or her website, Jan Drexler.com.