Mom's Cream of Broccoli Soup

from Mom's recipe box

Some recipes are more than recipes. This one lives on a little orange card in my mom's handwriting, with her notes tucked right beside it.

She always used fresh broccoli, made her own cream sauce, and finished every pot with melty cheese. Every time I make it, I'm reminded that the best meals don't have to be fancy. They just have to be made with love.

Download the recipe card

Cream of Broccoli Soup

Prep: 10 minCook: 25 minServes: 4

The soup

• 1½ cups water
• ½ cup chopped onion
• 8 oz fresh broccoli, chopped
• 1½ cups water (added later)
• Shredded cheese, to taste

Homemade cream sauce

• 2 Tbsp butter or margarine
• 2 Tbsp flour
• ¼ tsp salt
• ⅛ tsp pepper
• ¼ tsp parsley
• 1 cup milk

Directions

1. In a covered saucepan, simmer the broccoli and onion in 1½ cups water until tender. Do not drain.
2. In a separate pan, melt the butter over low heat.
3. Blend in the flour, salt, pepper, and parsley. Stir constantly over low heat until smooth and bubbly, then remove from heat.
4. Stir in the milk. Return to low heat and stir until boiling. Boil and stir 1 minute. It will thicken.
5. Slowly add the cream sauce to the broccoli and onion water.
6. Stir in the remaining 1½ cups water.
7. Bring to a full boil, stirring occasionally.
8. Remove from heat and stir in cheese until melted, however much you like.

Jess's tips

• Use fresh broccoli and cook it right along with the onion.
• Don't drain the onion water. It's the flavor base of the soup.
• Keep the heat low and stir constantly while making the cream sauce.
• Stir in the cheese at the very end, as much as you like!

What recipe from your family's kitchen deserves a spot at the table this week?

Top with extra cheese and enjoy!