When I was a growing up, my mom used to make Cream of Broccoli Soup on cold winter days. As a child, I was NOT excited to eat it, but once I left home, I used to search out good Cream of Broccoli soups on cold days or when I missed home. I finally got the recipe and learned to make my own because there really wasn’t much that was as good as Mom’s.

I have adapted my recipe to make it somewhat lower in calories than the original. We like to serve it in bread bowls or with a hearty roll if we have them on hand. Pick up some fresh rolls from a local bakery to eat along with this for the perfect, simple winter meal.

Cydne’s Cream of Broccoli Soup

2 cups chicken broth (can be made with bouillon)
16 oz broccoli, chopped*
1/2 large onion, finely diced
1/2 cup flour
1/4  cup butter
1 can evaporated milk
2 tsp mustard
1 cup grated cheese, plus extra for serving

In a large pot, cook broccoli and onion in broth until tender. In a separate saucepan, melt butter, stir in flour, milk and mustard and bring to a boil, stirring until thickened.  Add sauce to the broth & broccoli and mix. Add cheese and heat until melted. Serve hot with grated cheese on top, in a bread bowl or with a roll on the side.

*Cauliflower or mushrooms can be substituted for some or all of the broccoli