One of my favorite things about cold weather is hot soup! (Actually, I love soup so much that I eat it in hot weather too, but it's extra good when it's chilly out!) Broccoli soup is one of my favorites and making it semi-homemade is both delicious and more economical than buying it already prepared. Tip: you can get cream of mushroom or chicken soup at Walgreens this week for only 29 cents a can when you buy three cans (see our Walgreens match up here)!
Creamy Broccoli Soup
2 Tbsp. butter
1/4 c. onion, finely chopped
1 c. carrot, shredded
1 small clove garlic, minced
1 can cream of mushroom or cream of chicken soup
1 can cheddar cheese soup
4 c. half-and-half or 2 c. milk and 2 c. cream
1 lb. broccoli crowns, trimmed and chopped
1/2 tsp. salt
1/4 tsp. black pepper
Coupons:
Printable save $1.50/3 Campbell's soup
Printable save $1/1 Organic Valley half-and-half or cream
In a large pot, saute the onion, carrot, and garlic in butter over medium-low heat until tender, about 10-12 minutes. Add the soups, half-and-half (or milk and cream), broccoli, salt, and pepper. Bring to a boil, while stirring occasionally, and then reduce heat. Cover and simmer until broccoli is tender (about 15-20 minutes), stirring occasionally. Yields about 4-6 servings.
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