Cheese & Broccoli Soup

Autumn is the perfect time to start making yummy soups, and this has always been one of my favorites, though in the past the best I could do was open a can of it in condensed form, which is never very satisfactory. I modified the liquid in this recipe, since I find that too much milk in this soup make it taste funny; the more broth the better. So I amped up the broth, toned down the milk, and increased the cheese. Honestly I could have added cream cheese, but this is at least a start to having a recipe for this soup that I want to make more than one time. My baby boy adored it and ate it in large quantities, which is good since neither my husband or daughter liked it.

Cheese and Broccoli Soup

2 3/4 C. chicken broth

1 onion, diced small

1/4 C. butter

1/3 C. all-purpose flour

1/2 tsp. salt

1/2 tsp. pepper

1 1/3 C. milk, warmed 1 min. in microwave

2 C. shredded cheddar cheese

3 C. chopped broccoli, steamed until tender

4 oz. cream cheese, softened

  • In a large pot or dutch oven bring the chicken broth to a boil with the onions in it. Turn the temperature down to simmer for 15-20 minutes, until the onion is soft.
  • Meanwhile steam the broccoli and set aside.
  • In a small pot melt the butter. Add in the flour and next 2 ingredients and stir over medium heat for a couple of minutes until smooth. Whisk in the heated milk and stir until smooth and thickened. Pour this mixture into the chicken broth and onions and combine. Add in the cheese, stirring until the cheese is completely melted in, and the broccoli.
  • Process the hot soup mixture, being super careful not to overfill in the blender, blending until smooth. Return to the pot and mix in the softened cream cheese. Serve warm with more shredded cheese on top, if desired.

Adapted from’s recipe for Broccoli Cheese soup.  


Seafoam Salad

Here it is folks- a classic lime Jell-o salad! A good Latter-day Saint woman knows how to cook with Jell-o. Utah does have the highest Jell-o consumption per capita, and though I do not cook very often with this green classic, I do enjoy this Seafoam Salad recipe. It is my Grandmother’s and she is from NY state, but I am sure this recipe would be appreciated in the West as much as it was in my household in PA. Easter is usually the time of year we make this dish, and it is always made for special holiday dinners. In keeping with tradition I made this for our Easter dinner tonight and we will eat it tomorrow with our Smoked and glazed Ham from a local butchers shop, and scalloped potatoes, along with the Bunny Biscuits. I’ll post the Bunny Biscuits soon, too. 

Seafoam Salad

1 20 oz. can of crushed pineapple

1 6 oz. box or 2 3 oz. boxes of lime Jell-o

8 oz. softened Cream cheese

1 C. + 2 Tbs. heavy whipping cream

  • Drain out 1 C. of pineapple juice.
  • Bring pineapple juice to a boil.
  • Add in the lime Jell-o, stirring until fully dissolved. 
  • Cool Jell-o mixture until it is no longer hot.
  • Beat the cream cheese and 2 Tbs. of whipping cream in a mixer. Add in the cooled Jell-o mixture.
  • Cool in the refrigerator for about 10 minutes, or until it is not liquid any longer, but not set. 
  • Whip the 1 C. whipping cream until it forms stiff peaks. Fold into the Jell-o mixture, along with as much of the crushed pineapple as desired. I am not a huge fan of canned pineapple, so I added about half. 
  • Put in the refrigerator until cold and set.