A warning to those trying to avoid processed foods: The secret ingredient in this soup is Cheese Whiz. However, this is the soup I grew up on–it was the official broccoli cheese recipe for my Christian school’s annual soup supper all throughout the 80’s, and I think even now. It’s still my favorite, although the broccoli cheese soup from Simply in Season is a close second.
A bit of hometown history: This is rumored to be a recipe from the infamous Carriage Stop restaurant in Martin, which was closed because the owner was denied a liquor license. In 1987 Gordon Lyons split the huge historical building in half and then it was a town event when he moved it a few miles over the expressway to a different township. He never did get it put back together again, and after several years of dilapidation it mysteriously caught fire.
This is still one of my favorite broccoli cheese soup recipes, possibly even more so because it brings back memories of sitting on the sidewalk in town watching the Carriage Stop go by.
For more childhood favorites and kid-friendly recipes, follow these links!
Appetizers
- Dueling Gyozas – Pork vs. Tofu by Food Lust People Love
- Kid-Approved Fruit Salsa with Cinnamon Chips by Dessert Geek
- S’mores Cheeseball by Fantastical Sharing of Recipes
Desserts
- Aunt Deborah’s Snickerdoodles by Family Around The Table
- Chocolate Frozen Custard by Sew You Think You Can Cook
- Easy Homemade Strawberry Ice Cream by Where Latin Meets Lagniappe
- Easy Nutella Mousse by Cosmopolitan Cornbread
- Fairy Bread Funfetti Milkshakes by The Crumby Cake
- Grape Juice Jigglers by Sunday Supper Movement
- Gumdrop Cookies by What Smells So Good?
- Homemade Cherry Popsicles by Pies and Plots
- Japanese Peach Boy Ice Cream by The Ninja Baker
- Mango Creamsicles by The Redhead Baker
- No-Cook Peanut Butter Cup Ice Cream by Hardly A Goddess
- Peanut Butter and Jelly Cupcakes by Grumpy’s Honeybunch
- S’mores Cheesecake by The Freshman Cook
- Snickerdoodle Cookie Cinnamon Pecan Ice Cream Sandwiches by The Chef Next Door
- Turtle Poke Cake by That Skinny Chick Can Bake
- Whoopie Pies by Monica’s Table
Main Dish
- Broccoli Cheese Soup by Wholistic Woman
- Corn Dog Muffins by A Mind “Full” Mom
- Deep Dish Pizza Casserole by My World Simplified
- Grilled Pizza Flatbread Bar by Momma’s Meals
- How to Set Up a Hot Dog Bar by An Appealing Plan
- Lobster Gnocchi by Caroline’s Cooking
- Madison’s Shrimp Lasagna Rolls by Life Tastes Good
- Orecchiette Pasta with Creamy Alfredo Sauce by Pine Needles In My Salad
- Pasta Quattro Formaggi by La Bella Vita Cucina
- Slow Cooker Cauliflower Mac and Cheese by Dizzy Busy and Hungry
- Spaghetti and Meatball Casserole by Cooking with Carlee
- Tuna Salad Grinders by Cindy’s Recipes and Writings
Snacks
- Caprese Quesadillas by Simple and Savory
- Maple Brown Sugar Granola Clusters by Cupcakes & Kale Chips
- Waffle Parfait by Our Good Life
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Love this post for so many reasons. Yes, I’m a fan of “use what makes sense in the situation”; if that’s convenience food, so be it. (Jeff Hage, FfT’s photographer and largely a food purist says his Polish grandma’s traditional potato-cheese pierogi simply cannot be made without Velveeta as “secret ingredient”; loved that!) And a recipe with a backstory or human interest? Always my favorite recipes to publish – such a great way to connect with readers! And your lovely conclusion, stating the memories this soup brings back? Proof that food is so much more than what sustains our bodies ~ it is an integral part of our culture and our personal histories because it connects us to much what is wonderful and comforting in our lives. (All part of the mission statement I wrote for FfT 5 years ago and much, I fear, of what will be lost in the newest food journalism effort to be “about all the coolest places and a chronicle of the high-end foodie scene.” Ah well, change was ever the one constant.)