Velvety smooth and creamy, a bowl of this broccoli and cheese soup will be satisfying on a cool day. Salty and satisfying, it's better than anything you could get at a store. We like bits of broccoli in our soup. So before using the immersion blender, we spooned out a little of the broccoli. If you prefer chunks, we'd suggest doing that too. Serve on its own or with a sandwich for a hearty meal. Super, tasty, scrumptious... Oh My! Words cannot describe how great this is!
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Cream Soups Yield: 6 Servings
Ingredients :
- 2 - heads of broccoli
- cut into florets
- 2 medium yellow onions
- chopped
- 1 1/2 stick(s) butter
- melted
- 6 cup(s) chicken broth
- 1 pound(s) Velveeta processed cheese
- cut into cubes
- 2 cup(s) milk
- 1 tablespoon(s) garlic parsley salt
- 1 cup(s) cold tap water
- 2/3 cup(s) corn starch
Intructions :
- Steam broccoli. Set aside. (I like to use fresh broccoli.)
- In a stockpot or Dutch oven
- melt butter. Add chopped onions. Reduce heat and stir.
- Add broccoli and chicken broth. Increase heat to med/low.
- Add cheese and garlic salt. Stir until all the cheese is melted.
- In a small Pyrex
- mix water and corn starch until dissolved. Add to pot and stir until thickened.
- Using an immersion blender
- blend in the pot until smooth and creamy.
Rated 5/5 based on 92 Reviews
Keyword : recipe-American-Cream Soups-Stove Top