Oh yeah, I know you want some of this! With all it’s cheesy broccoli goodness!
So creamy and oh so good. I made broccoli cheese soup last year at this time but I like this recipe more I think. Last year’s called for sharp cheddar cheese while this one uses creamy Velveeta. I think that’s the difference. Velveeta definitely makes it better!
Cheese Broccoli Soup
Ingredients:
3 tablespoon unsalted butter
1/2 small onion, chopped
1/4 cup flour
1 cup milk
1 cup heavy cream
3 to 4 cups chicken broth
1/4 teaspoon nutmeg
2 bay leaves
1 large carrot, grated
4 cups frozen broccoli florets
8 oz Velveeta Cheese, cubed
salt and pepper
Directions:
1. Melt butter in a frying pan over medium heat. Add onion and cook until tender. Set aside.
2. In a large stock pot; whisk flour, milk and cream together until smooth over medium heat. Add 3 cups of chicken broth to start, continue to whisk. Add nutmeg, bay leaves, salt and pepper. Simmer uncovered for about 20 minutes.
3. Add the cooked onions, carrot, and broccoli. Continue to simmer for another 20 minutes.
4. Add cubed cheese and stir until melted. Add more chicken broth if too thick. You can also add more salt & pepper if desired but you shouldn’t need to. Serve warm.
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