Broccolli-Cheddar (and More!) Soup

Sometimes you live through a day like I had yesterday. Imagine driving home through rush-hour traffic and gray, rainy weather after a long day in the office and you just need some comfort food. This soup - paired with a simple focaccia bread (which I have a lovely recipe for, watch for that in another post) is all it takes to unwind. It's classic, but not over-powering, and takes under 30-minutes to prepare.

The Ingredients

2 Cans Cheddar Cheese Soup
4 Cups Water
2 Vegetable Bullion Cubes
1 T. Olive Oil

1 Cup Frozen Broccoli
1/2 Cup julienned Carrots
1/2 Cup chopped Onions
1/2 Cup frozen Corn

1/2 Cup Corn Starch
1 Cup Milk

1 t. Salt
1 t. Paprika
1 t. Oregano
1 t. Soy Sauce

First...

Place a large pot on the stove over Med-High heat, allow to warm. Add the Olive Oil and allow to warm.

Add the chopped carrots, onions and frozen broccoli and saute for about 4 minutes.

Add the 4 Cups of Water to the pot and bring to a slow boil. Add the Vegetable Bullion and turn the heat down on your stove.

Pour your 1/2 Cup Corn Starch into a separate bowl, add 1 Cup of the hot soup and stir until smooth and creamy. Stir into large pot of soup.

Add your 2 Cans Cheddar Cheese Soup and stir until combined. Add your 1 Cup Milk and remaining spices and corn, allow to heat on Low - stirring continuously.


Ladle this out, and enjoy!