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Broccoli Cheese Soup

February 11, 2019

Soup is always a good lunch option on a cold winter day and Broccoli Cheese Soup, made in the Gateway kitchen, is a favourite.

Broccoli Cheese Soup:
2 tbsp butter
1 onion, chopped
2 cups carrots, sliced
2 cups water
6 – 8 cups broccoli, chopped
2 tbsp. chicken soup base
2 cans Cream of Chicken soup
1 can Cream of Celery soup
1 1/2 cups shredded cheese
In a stock pot melt butter and sauté onion until translucent. Add next 6 ingredients and simmer until vegetables are tender (15-20 minutes). Reduce heat and add shredded cheese, stirring to blend. Serve with your favourite biscuits.

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