We have had so much rain the last couple days it has pretty much been non stop cozy soup weather. The hills have gotten neon green and wild flowers are just starting to sprout up. Not to mention the flooding and all the dry rivers are now raging like crazy. Needless to say, it has been a great winter for California! This soup is perfect for these rainy days and it’s great when you’re short on time. Cook time is on the shorter side and it’s easy to throw together. And did I also mention this soup is delicious? It turned out to be one of my favorite creamy soup recipes. If you’re a fan of broccoli cheese soup this ones for you. I used a crumbly aged white cheddar which added a nice bite. As a side tip it’s important to not have the heat on too high because the broccoli can get over cooked and the milk can separate. So after those ingredients are added it’s good to keep an eye on the temperature and stir occasionally. If the soup gets too thick you can easily cut the consistency with a little extra chicken stock. Switch out chicken stock for vegetable stock to make it vegetarian. This soup is great served with a crusty sourdough baguette and plenty of extra cheese!
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