Back home (Minnesota), my favorite season was fall because of the color changes. I really do miss seeing the leaves change colors – it’s so beautiful and if you’ve never had the chance to see the midwest during the fall, it is a must on the bucket list.

Here in Arizona, my favorite season is still fall. It means no more triple digit heat, but it also means no snow and no having to bundle up in jackets and winter gear. It means temps get cool enough to be comfortable enough in pants and a t-shirt and that I can whip out soups, stews and
‘s with no complaints from the peanut gallery that it is too hot out for such a hot meal.

One of our household favorites is broccoli cheese soup – a soup that my kids devour and my 4 year old begs for seconds (and sometimes thirds!)

Ingredients:

40 ounces frozen broccoli or 2 bunches of fresh broccoli (we use fresh broccoli and beware, if you are pregnant and have super sonic smell and nausea, leave the house before that broccoli starts cooking! And then come back right towards the end of the cooking time because it smells heavenly!)

2 cups water

1/2 cup finely chopped onion (totally optional – the kids and I do not do onions so we never add them)

2/3 cup margarine

4 tablespoons chicken bouillon granules

2 cups hot water

1 cup flour

4 cups milk

4 cups shredded cheddar cheese (or more if you like it extra cheesey like us)

1/4 teaspoon ground nutmeg

Directions:

1. If using fresh broccoli, cut into chunks, including stalk. If using frozen broccoli, start at #2.
2. Cook broccoli in water until tender. Don’t drain. Puree broccoli and water in food processor; set aside.
3. Saute onion in margarine until tender.
4. Dissolve bouillon in hot water; set aside.
5. Stir flour into margarine/onion mixture.
6. Gradually add the milk and water/bouillon mixture; stirring constantly.
7. Continue stirring until well blended and thick.
8. Add the cheese, nutmeg and pureed broccoli.
9. Cook until cheese melts and soup is hot.
   
   Do not boil the soup.
   

This makes quite a large batch. We make it in one of our 5 quart pans and it feeds all 4 of us a single bowl and at least 2 of us an additional second bowl, plus enough left over to fill an empty margarine container (or two). Cooking time is approximately 45 minutes to an hour.