With the constant rain and cold winds, you may rather stay in and eat as opposed to weathering the rain as spring approaches. Sure, you can order in, but for a student on a budget, that can get expensive very quickly. A hot, delicious soup can hit the spot and give an irreplaceable feeling of a warm home. Chicken noodle is a classic, but how can you deny a cheesy soup? Broccoli cheddar soup is one of my favourite soups, and this is one of the easiest soup recipes I’ve ever made…

Broccoli Cheddar Soup

5-Ingredient Broccoli Cheddar Soup

710 ml chicken or vegetable stock (if you can’t find stock, broth works just as well)

350 g chopped broccoli florets, fresh or frozen

1 small white onion diced (about 150 g)

1 (426 ml) can evaporated milk

250 g shredded sharp cheddar cheese

A few pinches of salt and pepper

A few pinches of Italian or Cajun seasoning (optional, but I recommend Cajun seasoning)

Stir the stock, diced onion, and chopped broccoli florets in a medium-sized saucepan.

Heat the mixture over medium heat until it comes to a boil. Let it boil for 5 minutes or until the onions are tender and see-through.

Stir in the evaporated milk and let it cook for 3 minutes or until it simmers.

Once it’s simmering, take it off the heat and mix in the cheese until it’s melted.

Season the soup with salt and pepper and, if you wish, the additional seasoning.

Not only is this recipe easy to make, but it’s easy on your wallet. It’s a vegetarian recipe, but everyone will enjoy it. While winter is upon us and there are fewer opportunities for activities outdoors, get out your spatulas and pans, and make some homecooked food to heighten your spirits and fill your bellys. It’s a mood-changer!

 

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