broccoli-cheese-soupOne of the best ways to keep your budget low is to opt for one meatless meal per week. Now, I have major carnivores that live at my house so the only way I get them to embrace a meatless meal is to get creative. A great way to make them forget that they are missing meat is by serving a delicious soup. My Broccoli Cheese Soup is so good and they never even realize that it’s jam packed with veggie goodness.

This is also a quick meal to throw together. If you prep quickly you can have this one on the table in 30 minutes.  You can make this as smooth or as chunky as you like. I am a chunky veggie kind of gal so I just throw in whatever size veggie. You could use an immersion blender to make it a smooth, thick soup if you prefer.

My oldest son calls this veggie cheese dip and likes to use Texas toast to eat his soup. If it gets the veggies in him – I am all for it. My little one is not such a big fan but he’ll eat his required bites. He usually gets a double helping of fruit for dinner as I know what to expect when I put the bowl in front of him. I will keep on making it for him. One day I hope that he loves veggies as much as the rest of us!

This recipe is part of the Publix Menu Plan (Week Of 4/3 – 4/9). Here are the other recipes I have shared so far this week….

Broccoli Cheese Soup Recipe
Author: Michelle
Prep time:
Cook time:
Total time:
Serves: 6 – 8
[url href=”https://www.iheartpublix.com/wp-content/uploads/2014/04/broc-soup-ingred-1.jpg”][img src=”https://www.iheartpublix.com/wp-content/uploads/2014/04/broc-soup-ingred-1.jpg” alt=”” width=”500″ height=”388″ class=”aligncenter size-full wp-image-184032″][/url]
Ingredients
  • 4 cups water
  • 4 teaspoons chicken bouillon
  • 2 cups broccoli florets
  • 1 cup cauliflower florets
  • 1 cup carrots, sliced
  • 1 medium onion, chopped
  • 4 tablespoons butter
  • 1/2 cup flour
  • 3 cups milk
  • 1 cup heavy cream
  • 8 oz cheese, grated
  • 1 1/2 teaspoons pepper
  • 1 teaspoon salt
Instructions
  1. Place water, bouillon, broccoli, cauliflower and carrots into a large stockpot and bring to a boil.
  2. Allow veggies to boil for 10 minutes.
  3. While the veggies are cooking, melt the butter in a medium saucepan and cook the onions until softened.
  4. Alternate flour and milk/cream into the butter and onions mixing well between each addition. Allow to cook for 1 -2 minutes.
  5. Pour the sauce into the water with the boiling veggies.
  6. Stir to combine.
  7. Add the cheese, salt and pepper and cook until thick and creamy.
  8. Serve while warm.

Broccoli, $2.50
Publix Cream, $2.59
Cauliflower, $2.50
Onion, $1
Carrots, $1.29
(2) Kraft Shredded Cheese, (Swiss & Cheddar) 2/$5

The broccoli and cheese was already purchased for another meal this week so this one will cost you $7.38. Plus, you will have lots of ingredients leftover for other meals!