By Kevin Williams
When broccoli cheese soup hits the mark, it is a perfect blend of just-right thickness cheese with just-right chunks of broccoli. The cheese can't be too watery, can't be TOO thick (although would prefer too thick to too runny) and you don't want limp broccoli, nor undercooked broccoli...it has to be just right so you get a tender mouthful of broccoli bliss along with a spoonful of smooth cheese. Subway used to do soups, maybe they still do. I always thought their broccoli soup was too runny. Panera bread does have decent mass market broccoli cheese soup...man, I am glad when we have gift cards for there because that place always just seems overpriced. (For those in other countries, Panera is a chain of restaurants in the USA serving soups, sandwiches, breads, etc...considered more "upscale" than, say, a McDonald's....not sure if Canada has them, Panera might be comparable to a Swiss Chalet in Canada? Although I think they are more known for chicken...)
It was funny because on the same evening I recently enjoyed a bowl of Panera's broccoli cheddar soup our friends over at Recipelion posted a recipe for "Just like Panera Broccoli Cheese Soup." So, you are hankering for Panera but don't want to spend $30 for a bowl of it (okay, I'm exaggerating), you can make it yourself, click here for their copycat recipe.
Meanwhile, I also have a recipe in my Amish Cook archives from way back in 1993 from the original Amish Cook for Cheesy Broccoli Soup. Her soup was an amazing blend of flavors and she'd cook it up just right in a pot on top of her kerosene stove. Good stuff, good memories!
- 1 /4 cup chopped onion
- 1 tablespoon of margarine
- 1 1 /2 cups milk
- ¾ pound processed and cubed cheese
- 10 ounces of frozen, chopped broccoli or equivalent fresh
- dash of pepper
- In a 2-quart saucepan, cook onions in margarine until tender.
- Add remaining ingredients and stir over low heat until cheese is fully melted and mixture is hot.