My children are definitely doing better about eating vegetables than when they were smaller, but I cannot get them to eat broccoli. They hate, loathe, and detest it in any form. They don’t want it with cheese. They don’t want it in casseroles. They don’t want it with ranch dressing. They just don’t like it. So imagine my surprise when one day I was at Panera Bread with my oldest when she asked if she could try the Broccoli Cheese Soup. I stared at her for a full thirty seconds trying to determine what she’d actually said because I KNEW I hadn’t heard her correctly. However, indeed I had heard her correctly, and she was willing to give it a shot, to which I happily agreed.
She loved it.
I think I heard angels singing.
Of course this meant I needed to come up with a recipe that I could make at home so that I could whip up a bowl for her any time her new-found love of broccoli came knocking. After a few failed attempts, I have hit on a recipe that she actually requests from time to time. And since the rest of the family loves it too, I’m happy to make it whenever she wants it.
2 10oz pkgs frozen chopped broccoli
1 16 0z pkg Velveeta
1 can chicken broth
1 small bunch green onions, diced
1/2 cup heavy cream
3 tablespoons butter
In a large pot over medium-low heat, boil broccoli and green onions in chicken broth until tender. Add butter, beer, salt, and pepper and return to boiling. When mixture reaches boiling point, reduce heat to low. Slice Velveeta and add to soup pot. Stir to help cheese melt and incorporate into chicken stock. When cheese is fully incorporated, add heavy cream. Allow to simmer for about five minutes, being careful not to let it boil again or stick to the bottom. If you perfer your soup with larger pieces of broccoli, you can serve it at this point. However, if you like smaller pieces, blend with a submersion blender until you get it to the consistency you like. I blend mine a few blasts at a time for about 30-45 seconds. Serve with garlic bread for a full, easy dinner.