My youngest son is sick, he came down with a cold today. For the past 5 years he would always get sick in the first week or two of school. But not this year. This year we are homeschooling so we were just waiting for him to get sick by some other means. And it happened. I am guessing someone at youth group caught a cold at school and passed it on to him. It’s lucky for him I decided on soup and grilled cheese sandwiches tonight.
He loves broccoli cheese soup but I just hate the thought of serving canned soup. So I made some from scratch. Today in my school planning, I found a cool site developed by the store I shop at for most of our food, Aldi. If you don’t have one near you, I feel bad. They have good food at a fraction of the cost that major grocery chains charge. Aldi has their own name brands but the parent company also owns Trader Joe’s, or so I have heard. Anyway, I decided the boys needed some meal planning and budgeting skills so I went to Swagbucks and did a search. (I did win 8 Swagbucks when I entered “meal planning”) The site for meal planning is Aldi Meals. Once you sign up, for free, you can log in and create meal plans, an online cookbook, search all their recipes and create shopping lists. I want to mention that I was not asked by Aldi to write about this, I found this site all on my own and just like to pass along good sites for fellow foodies and cooks.
You might be thinking what does all this have to do with soup. Well I’m getting there. In looking around the site, I found a simple cheesy broccoli soup recipe. I bought the ingredients while I was out and made it for dinner. Caleb doesn’t like red peppers so I left those out and I didn’t even miss them. Here is the recipe.
Picture credit goes to the Aldi Meals site.
Cheesy Broccoli Soup – 4 servings
- 2 tbsp Happy Farms sweet cream butter, salted
- 3 tbsp Grandma’s Best all-purpose flour
- 4 cups low-fat milk
- 3/4 tsp salt
- 1/2 tsp dry mustard
- 1/4 tsp ground red pepper
- 1 lb broccoli florets
- 1/2 cup red bell pepper, chopped
- 6 oz Happy Farms sharp cheddar cheese, grated
- 2 tbsp chives or scallions, chopped
Melt butter in a large saucepan over medium heat. Add flour. Cook and stir until bubbling, about 30 seconds. Add milk, salt, mustard, and cayenne. Bring to a simmer, stirring frequently. Add broccoli and red pepper. Return to a boil. Then reduce heat and simmer for 15 minutes, stirring occasionally. Add cheddar cheese and simmer until cheese melts. Serve with a topping of chives or scallions.
*Note- I used a 12 oz. bag of frozen broccoli florets which provided plenty of broccoli.
As I am writing this, I have about 3 pounds of tomatoes from my garden and a neighbor’s garden as well roasting in my oven. From that I will make sauce or creamy tomato basil soup, which is another one of those terms that brings many to my blog every day. I’m taking pictures and will be posting that recipe in a day or two. For now, I need to let my sick boy rest.
One more thing, because it’s too cute to not share. My granddaughter just called me and said “Gramma, I’m sick. You come to my house and make me all better, ok?”. Her poor little 3 year old voice was cracking and I could hear the stuffy nose. Maybe since my husband is going to be off for the next 5 days, I can take a drive out and spend time taking care of them.