Welcome to day two of the month of Souptember! Yesterday I made a delicious Chicken Noodle soup, and have plenty of meals left over from it.

I do want to address one thing, however. I realized today that I made a mistake when making the chicken noodle soup. It’s a mistake that I don’t want to do again, because it will become harder to continue the month if I do so.

I made way too much soup.

I know it’s not a bad problem, but I only have so much room in my fridge, and I could freeze some soup but I only have so much containers for leftovers too.

I mean look at this

This is leftovers from just one soup. If I were to follow the same process with all the soups I cook this month, I’ll be out of space on day 4. I can’t cook that much anymore.

So from here on out, I will have to better portion my ingredients. No more meals made for eight people when I’m living by myself. Lower the soup level to one.

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Now that that’s out of the way, let’s get on to day number two of Souptember.

Broccoli and Cheddar Soup

A good classic to follow up the chicken noodle from yesterday. It’s honestly been a while since I’ve had this soup, and I don’t think I’ve actually made it before, so I’m eager to try it.

What you will need:

• Broccoli

• Onion

• Butter

• Milk

• Flour

• Velveeta

• Salt & Pepper

• Cheddar cheese shreds

For one serving, I diced up half an onion and put the other half away for future soups. I also cut up the fresh broccoli but keep them separated.

Add some butter in a saucepan and turn stove on to medium. When melted, add onions and cook for a few minutes until soft, then add flour and mix together. This should thicken up the soup a bit.

Next you’ll want to add milk. I added a little over 1/3 a cup, and then let it boil. Boiled milk looks pretty weird in my opinion. very frothy.

Next you’ll want to get your Velveeta, broccoli, and cheddar cheese shredding. I bought a pound of Velveeta, but used maybe an eighth of it, and stored the rest. Cook until the broccoli is softened.

After it cooked and the cheese melted a bit, I added salt and pepper for flavoring, and I decided to add cayenne pepper for an extra spice. It tasted pretty good with it.

Once the cheese is melted, and the soup is thickened, take it off the heat and you’re done! I added bacon bits to mine for extra flavor and texture, but the bacon and cayenne pepper are not necessary if you don’t want it.

And you’re done! I was able to make a small serving for one, and it fit perfectly in my plastic sealed lunch bowl. It was very good and I think I should make this kind of soup more often. It’s quick to make, and it tastes really good.

Enjoy your soup for today if you’re following along, and can’t wait for day three of Souptember!