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:
- Melt butter in a frying pan over medium heat. Add onion and cook until tender. Set aside.
- 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.
- Add the cooked onions, carrot, and broccoli. Continue to simmer for another 20 minutes.
- 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.
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