Isn't soup season the best? This broccoli cheddar soup is built on a basic cream soup base that can be used to make cream of just about anything. I've used it to make cream of mushroom, cream of turkey, potato cheese soup, and more. It can be made vegetarian (if you're fine with eating dairy) but I haven't made a vegan version yet. It's inexpensive and highly adaptable. Make some cream of leftover soups!

Cream Soup Base :

• 8 oz butter
• 3 tablespoons starch (corn or potato)
• 1 cup heavy cream
• 2 cups water
• 1 cup stock or broth (typically chicken or veggie)
• 1 small onion, chopped
• 1 tsp celery salt
• Salt and pepper to taste
• Cayenne pepper (optional)

In a big pot, sauté the onions in a few tablespoons butter until tender. Add the remaining butter and whisk in the starch. Slowly add in the liquids and celery salt and cook on medium until the soup thickens to your liking (it will thicken slightly after serving as well). Season to taste. I like to add cayenne pepper for some heat.

Broccoli Cheddar Soup

• 1 lb broccoli (fresh or frozen is fine)
• 8 oz sharp cheddar cheese, grated (grate your own cheese!)

Add broccoli to the cream soup and cover until tender. For a smoother consistency, use a stick blender after adding the broccoli, but before the cheese. With the cover still on, turn off the heat and wait until the soup stops simmering. Stir in the cheese. Top with whatever you want. Crackers, fried onions, dried parsley, etc.

Make some and take it to your friends.