I love love love making a huge batch of soup in the fall and eating it throughout a chilly week. This soup is so versatile in that you can add different flavors by varying the spices you use. In this recipe, I just use salt and pepper, but recently, my aunt made a killer soup and added rosemary and thyme. The tomatoes add an extra kick with a little spice to heat up this delicious dish. Reheating is a snap, or if you're headed out of town for the weekend for a big football game, freeze the remaining soup and reheat the next week!
Ingredients:
1 bunch of fresh broccoli stalks
2 carrots
1 can Rotel tomatoes
1/4 tsp salt
1/8 tsp pepper
2 cans chicken broth
2 tablespoons flour
1/4 cup cold water
1 cup half and half
Instructions:
1. Wash and cut broccoli into small chunks, shred carrots
2. Heat broccoli, carrot, salt, pepper and chicken broth to boil. Once boiling, reduce to simmer; cover and cook for 6 to 8 minutes
3. Open and drain Rotel tomatoes and add to pot
4. Mix flour and water. Pour gradually into broccoli mixture
5. Heat to boiling and stir occasionally.
6. Stir in half and half. Stir frequently until hot. Do not let boil.
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