Triple Cheddar Pimento Cheese & Broccoli Soup

Broccoli cheddar soup is an excellent fall meal, but it can be tough to get the flavors just right, especially with so many variations of cheddar available. When you use our Taste of the South Dips Triple Cheddar Pimento Dip in your soup recipe, you can skip the guess work on cheese and use that time to make delicious homemade croutons! You are going to love the tastiness - and ease - of this recipe, which makes about four hearty bowls of soup.

Ingredients

For Soup

1. Taste of the South Dips Triple Cheddar Pimento dip

2. 3 tbsp of butter

3. 1/4 cup diced onions

4. 2 tbsp flour

5. 1 1/2 cups milk, 2 percent preferred

6. 1/2 cup chicken broth

7. 2 cups broccoli

For Croutons

1. French bread, baked

2. 1/4 cup olive oil

3. Seasonings (we used Italian seasoning)

4. 2 gallon bags

Instructions

For Soup

1. Melt butter in saucepan

2. When hot, add onions and sweat until slightly soft and partially transparent

3. Add flour and stir until well combined

4. Add milk and broth and bring to a boil

5. When boiling, add broccoli. We used 2 cups, but you can use more or less depending on your desired final soup

6. Add entire container of Triple Cheddar Pimento Cheese Dip and stir until well combined

7. Cook until broccoli is soft, stirring intermittently

8. Top with shredded cheddar and homemade croutons

For Croutons

1. Slice into 1” cubes

2. Put into a gallon bag

3. Add oil and seasoning to bag and shake

4. Spread into single layer on a baking sheet

5. Cook at 350 degrees until light golden brown

6. Let cool and then store in a fresh gallon bag