This is the quickest way I know to make broccoli-cheese soup when I get
a craving for it. With ingredients I usually have on hand. This is the
totally non-foodie version:

(Gary should totally pay attention to this LOL)

Frozen broccoli, Campbell's Soup, milk, and a shredded cheese blend (Tex
Mex, available in most grocery stores) in fridge or freezer.

I steamed about 8 oz. of frozen broccoli florets over my trusty deep
Revereware pot (with lid) in the steamer insert that came with my 1970's
set of Revereware.

In the same deep pot, add 1 can of Campbell's Cheddar Cheese soup *and*
<gasp> a can of cream of chicken soup. Using a whisk, mix the two
together as best you can. Then gradually add in 2 soup-cans of milk
over low heat (1/2 a can at a time works best) and keep stirring until
smooth. Stir in about 1/4 cup of other cheese if you'd like. I did.

At this point I added some ground black pepper (not a lot) and a dash of
cayenne. Stir until the pepper is blended in. Add the broccoli and
stir through. Put the lid on the pan and cook on low, just enough to
bring it almost to a simmer. Remove from heat.

I'll be having a slice of toasted sourdough bread to go with a bowl of this.

Jill

jmcquown wrote:
>
> This is the quickest way I know to make broccoli-cheese soup when I get
> a craving for it. With ingredients I usually have on hand. This is the
> totally non-foodie version:
>
> (Gary should totally pay attention to this LOL)

Yes, Gary's paying attention.
First of all since you now admit to using canned soup,
why did you mock me for using Lipton soup last time I
made myself a batch just a few months ago. Was it the
little pasta noodles that bothered you. Not me. They
were a welcome addition

Second, there was no reason to steam your frozen broccoli
first that you simmered later anyway. Those frozen florets
need very little cooking.

Anyway, I'm not mocking your version. Sounds good to me.
Might even give it a try sometime - saved in my recipe folder.

My last batch, posted here, was:
- 3 cups homemade chicken broth
(not the 4 cups of water that they recommend)
just makes the taste a bit stronger.

- brought that to a boil then added the dry pack of Lipton
and cooked 5 minutes until the pasta was done.

- added the broccoli florets, chopped a bit smaller

- then added so much of extra sharp cheddar grated
from a bar of Cabots cheese.

- might have added maybe a half cup of milk but maybe
not....I don't remember now.

- stirred until very hot again and cheese was melted.

It was very good. I changed a bit but I saw the basic
recipe on the back of the Lipton soup box once long ago.

---------------------------------------------------------------
>
> Frozen broccoli, Campbell's Soup, milk, and a shredded cheese blend (Tex
> Mex, available in most grocery stores) in fridge or freezer.
>
> I steamed about 8 oz. of frozen broccoli florets over my trusty deep
> Revereware pot (with lid) in the steamer insert that came with my 1970's
> set of Revereware.
>
> In the same deep pot, add 1 can of Campbell's Cheddar Cheese soup *and*
> <gasp> a can of cream of chicken soup. Using a whisk, mix the two
> together as best you can. Then gradually add in 2 soup-cans of milk
> over low heat (1/2 a can at a time works best) and keep stirring until
> smooth. Stir in about 1/4 cup of other cheese if you'd like. I did.
>
> At this point I added some ground black pepper (not a lot) and a dash of
> cayenne. Stir until the pepper is blended in. Add the broccoli and
> stir through. Put the lid on the pan and cook on low, just enough to
> bring it almost to a simmer. Remove from heat.
>
> I'll be having a slice of toasted sourdough bread to go with a bowl of this.
>
> Jill

On Sunday, October 20, 2019 at 8:26:21 AM UTC-4, Gary wrote:
> jmcquown wrote:
> >
> > This is the quickest way I know to make broccoli-cheese soup when I get
> > a craving for it. With ingredients I usually have on hand. This is the
> > totally non-foodie version:
> >
> > (Gary should totally pay attention to this LOL)
>
> Yes, Gary's paying attention.
> First of all since you now admit to using canned soup,
> why did you mock me for using Lipton soup last time I
> made myself a batch just a few months ago. Was it the
> little pasta noodles that bothered you. Not me. They
> were a welcome addition
>
> Second, there was no reason to steam your frozen broccoli
> first that you simmered later anyway. Those frozen florets
> need very little cooking.
>
> Anyway, I'm not mocking your version. Sounds good to me.
> Might even give it a try sometime - saved in my recipe folder.
>
> My last batch, posted here, was:
> - 3 cups homemade chicken broth
> (not the 4 cups of water that they recommend)
> just makes the taste a bit stronger.

And a good stock/broth is also more nutritious.

>
> - brought that to a boil then added the dry pack of Lipton
> and cooked 5 minutes until the pasta was done.
>
> - added the broccoli florets, chopped a bit smaller
>
> - then added so much of extra sharp cheddar grated
> from a bar of Cabots cheese.
>
> - might have added maybe a half cup of milk but maybe
> not....I don't remember now.
>
> - stirred until very hot again and cheese was melted.
>
> It was very good. I changed a bit but I saw the basic
> recipe on the back of the Lipton soup box once long ago.
>
> ---------------------------------------------------------------
> >
> > Frozen broccoli, Campbell's Soup, milk, and a shredded cheese blend (Tex
> > Mex, available in most grocery stores) in fridge or freezer.
> >
> > I steamed about 8 oz. of frozen broccoli florets over my trusty deep
> > Revereware pot (with lid) in the steamer insert that came with my 1970's
> > set of Revereware.
> >
> > In the same deep pot, add 1 can of Campbell's Cheddar Cheese soup *and*
> > <gasp> a can of cream of chicken soup. Using a whisk, mix the two
> > together as best you can. Then gradually add in 2 soup-cans of milk
> > over low heat (1/2 a can at a time works best) and keep stirring until
> > smooth. Stir in about 1/4 cup of other cheese if you'd like. I did.
> >
> > At this point I added some ground black pepper (not a lot) and a dash of
> > cayenne. Stir until the pepper is blended in. Add the broccoli and
> > stir through. Put the lid on the pan and cook on low, just enough to
> > bring it almost to a simmer. Remove from heat.
> >
> > I'll be having a slice of toasted sourdough bread to go with a bowl of this.
> >
> > Jill

On 10/20/2019 8:26 AM, Gary wrote:
> jmcquown wrote:
>>
>> This is the quickest way I know to make broccoli-cheese soup when I get
>> a craving for it. With ingredients I usually have on hand. This is the
>> totally non-foodie version:
>>
>> (Gary should totally pay attention to this LOL)
>
> Yes, Gary's paying attention.
> First of all since you now admit to using canned soup,
> why did you mock me for using Lipton soup last time I
> made myself a batch just a few months ago. Was it the
> little pasta noodles that bothered you. Not me. They
> were a welcome addition

Yes, it was the noodles. I can't imagine why anyone would add noodles,
even tiny ones, to broccoli-cheese soup. But hey, if you like it I
don't care. Just wondered why you do it that way.

An alternative to my using canned cream of chicken along with the
cheddar cheese soup would have been cream of celery. I have a can of
that in the pantry, too.

I've never denied using canned soup, Gary. I use canned tomato soup to
make sloppy joes from an old Betty Crocker recipe. Not very often but
yes, I have canned soup in the pantry.

> Second, there was no reason to steam your frozen broccoli
> first that you simmered later anyway. Those frozen florets
> need very little cooking.
>
Dude. They were frozen solid and needed to be defrosted over hot water
before adding to the soup. Common sense says not to add frozen solid
stuff to the pot, it just takes that much longer before you get to eat it.

> Anyway, I'm not mocking your version. Sounds good to me.

Thank you for not mocking it. I didn't actually mock your version,
just wondered about the use of Lipton noodle soup. Not something I'd
have thought of, noodles in broccoli soup. And yes, I like Lipton Noodle
soup on occasion. With soda crackers.

Why do you need to add chicken stock to broccoli cheese soup? Don't
forget, mine is the non-foodie version.

Jill

> Might even give it a try sometime - saved in my recipe folder.
>
> My last batch, posted here, was:
> - 3 cups homemade chicken broth
> (not the 4 cups of water that they recommend)
> just makes the taste a bit stronger.
>
> - brought that to a boil then added the dry pack of Lipton
> and cooked 5 minutes until the pasta was done.
>
> - added the broccoli florets, chopped a bit smaller
>
> - then added so much of extra sharp cheddar grated
> from a bar of Cabots cheese.
>
> - might have added maybe a half cup of milk but maybe
> not....I don't remember now.
>
> - stirred until very hot again and cheese was melted.
>
> It was very good. I changed a bit but I saw the basic
> recipe on the back of the Lipton soup box once long ago.

jmcquown wrote:
>
> Yes, it was the noodles. I can't imagine why anyone would add noodles,
> even tiny ones, to broccoli-cheese soup. But hey, if you like it I
> don't care. Just wondered why you do it that way.

I love the flavor of lipton plus saw their recipe. The noodles
were there but fine with it.


> I've never denied using canned soup, Gary. I use canned tomato soup to
> make sloppy joes from an old Betty Crocker recipe.

Rarely make sloppy joes but I like the original can
of Manwich for those. One can added to One lb ground beef.

> Dude. They were frozen solid and needed to be defrosted over hot water
> before adding to the soup. Common sense says not to add frozen solid
> stuff to the pot, it just takes that much longer before you get to eat it.

Impatient often?

> Why do you need to add chicken stock to broccoli cheese soup? Don't
> forget, mine is the non-foodie version.

Most anytime a soup recipe calls for water, I alway substitute
chicken broth (when appropriate). Tastes better and
more nutrition. That's all.

No big deal, just what I do.

On Sun, 20 Oct 2019 10:39:42 -0400, jmcquown >
wrote:

>Thank you for not mocking it. I didn't actually mock your version,
>just wondered about the use of Lipton noodle soup. Not something I'd
>have thought of, noodles in broccoli soup. And yes, I like Lipton Noodle
>soup on occasion. With soda crackers.
>
>Why do you need to add chicken stock to broccoli cheese soup? Don't
>forget, mine is the non-foodie version.

You make it sound like a selling point:

"Try my soup! It's the non-foodie version!"