Cheesy Broccoli Soup with Grilled Cheese Sandwiches

Cheesy Broccoli Soup served with Grilled Cheese Sandwiches

Cheese it’s whats for dinner. A buttery grilled cheese sandwich really compliments this cheesy broccoli soup. Serve the grilled cheese in it or a long side. Either way is fine by me. This soup is packed full of ooey gooey cheese and broccoli goodness. If your kids like cheese but are not much of a fan of broccoli puree the broccoli before adding it to the soup. It kind of camouflages the broccoli a little bit. I used chopped broccoli for this recipe and lots of it. This cheesy broccoli soup is super creamy, cheesy, and delicious!

If you aren’t a fan of grilled cheese you could serve it with a slice of toast, large crouton, skip the sandwich altogether, or throw in some white rice. We had some Velveeta lasagna dinner kits and didn’t use the white cheese sauce packets that came in the kits so I saved them and decided to use them in a broccoli soup instead. I used two packets of Velveeta white cheese sauce and a can of Fritos mild cheese dip. I used what I had on hand but you could use 16 ounces of Velveeta cheese instead. Either way you need 16 oz of cheese product. Do not use cheddar cheese it will not melt right. You will end up with lumpy soup. For a lower fat version use milk instead of heavy cream but the soup will not be as creamy and thick.

I think it is important to use butter when toasting the grilled cheese sandwiches. It will not be that same without the flavor of the butter but you could use a butter substitute. Please oh please do not use individually wrapped slices of American cheese for your grilled cheese sandwiches! Your sandwich will look and taste like plastic if you do. Buy the American cheese that is presliced but packaged together or go to the deli case and ask for them to slice you up some American cheese. You could also use white American cheese. I prefer wheat bread for the grilled cheese sandwiches that are being served with the broccoli soup.You could certainly use Texas toast or plain white bread. Feel free to use whatever bread you like. The photos are of my finished soup and sandwiches. (recipes below)

 

Cheesy Broccoli Soup

by Julie Hodges

Ingredients:

• 1/2 cup of butter
• 1 medium yellow onion diced
• 2 packages of frozen chopped broccoli
• 14 oz of chicken stock or broth
• 16 oz of Velteea cheese cut into small cubes or 9oz can of fritos mild cheese dip and 2 packages Velveeta white cheese sauce from a Velveeta dinner kit found in the Velveeta Lasagna Dinner kits or from a box of Velveeta macaroni and cheese (must be liquid not powder)
• 2 cups of heavy whipping cream
• 1 tablespoon garlic powder
• 2/3 cup all-purpose flour
• 1 cup water
• sea salt
• fresh ground black peppercorns

Instructions:
In a large stockpot, melt the butter over medium heat, sautee the diced onion until it has some color and is softened. Stir in two packages of frozen chopped broccoli and the chicken stock. Cook until the broccoli is tender about 10 minutes. Reduce the heat to a simmer and stir in the Velveeta cheese or the dip and packets of cheese sauce. Then mix in the heavy cream and garlic powder. Add sea salt and fresh ground black pepper to taste. In a separate bowl, whisk the water and flour together until it makes a paste which will act as a thickener for the soup. Whisk the paste into the soup. Continue simmering the soup until the soup thickens stirring occasionally.

Grilled Cheese Sandwiches

by Julie Hodges

Ingredients:

• sliced American cheese (not individually wrapped)
• sliced wheat bread or bread of your choice
• unsalted butter

Instructions:
Preheat a cast iron skillet or griddle over medium heat for about 5 minutes. If using stainless steel or nonstick do not preheat. Make some cheese sandwiches and place a small pad of butter on the top piece of each sandwich. Place a pad of unsalted butter in the skillet and let it melt. Place the sandwiches butter side down in the hot skillet and swirl around until the butter melts underneath them. Let the bread toast up to a light golden brown. While the bread is toasting add another small pad of butter to the unbuttered side of each of the sandwiches that is facing up and flip the grilled cheese sandwiches making sure the butter goes underneath them, swirl the sandwiches around until the butter melts. Let the second side toast up to a golden brown and remove when toasted to a golden brown and the cheese is melted.
recipes and photos by Julie Hodges
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