Fall, is by far my favorite season. I love the leaves changing color, the return of chunky sweaters and BOOTS, pumpkin spice lattes, Halloween, apple picking, and cooking my favorite soups. Once the weather begins to cool down and the fall weather begins to kick in a bit (this is Southern California after all), all I can think about is making soup. Not just any soup–broccoli and cheese soup. See, I was a particularly picky child (Sorry Mom!) and I rarely ate anything that was not a chicken fingers, macaroni and cheese, or drowned in blue cheese dressing. I hated vegetables. That was until I tried my first bite of broccoli and cheese soup. I loved the cheesy creaminess and, to my surprise, I loved the taste of broccoli and it was not poison after all. 😉
Years later, I am a much more focused on eating a more balanced diet and I can actually say that I like vegetables. Now when I get the craving for this beloved meal, I turn to this recipe . Not only is this version incredibly easy and quick but the best part is that you get all that delicious creamy cheesy flavor with much less calories than your standard version. In fact, I am going to go heat up a bowl of it now.
Have a beautiful Labor Day weekend friends!