Local Soup for a Rainy, Snowy Day

When the white stuff starting falling from the sky this morning, I officially declared it opening day of soup season. Sure, I have enjoyed butternut squash and veggie soup varieties as part of my fall festivities, but today I wanted something different. The “oh-my-heavens-I-feel-like-I’m-sitting-at-my-grandmother’s-table feeling.”

Enter: Broccoli Cheese Soup, the creamy delightful goodness that warms you from the inside out. Plus, beyond the taste, it gives you the bonus feeling of supporting local vegetable producers and dairymen. It makes the perfect lunch or party soup. You'll find the recipe below as well as the live action shot I took right before diving it. (Thank you Heather King for teaching me every meal is a photo shoot).

Utah's Own Broccoli Cheese Soup

Ingredients:

1/2 C Chopped Onion (dug up from my parents garden)
2.5 C Chicken Broth
2.5 C Zoe’s Garden Broccoli (delivered from a local CSA)
1/2 lb Cheddar Cheese (Banquet or Gossner)
2 T Cornstarch
5 oz Evaporated Milk

Preparation:
1. Cook the chopped onion in the broth until its transparent
2. Add the broccoli, cover and cook until soft
3. Add the cheese, stirring until it melts into soup
4. Thicken the soup by adding cornstarch
5. Add the evaporated milk

Preparation Time: 25 minutes
Serves: 4 people



I hope you’ll add this recipe to your personal favorites. Consider how you can make your recipes more local by substituting common national brands, for quality Utah's Own products. Check out utahsown.org for a listing of Utah's Own products. 

Happy Soup Season to All! Bon appetit!