With fall trying to make its way into Las Vegas, it’s time to pull out some old favorites!
This broccoli cheese soup rivals any I’ve tried in a restaurant, and only takes about half an hour to prepare. It’s not going to win any health awards, but trust me when I say it’s worth it! Mike and the girls love it, even the one that doesn’t like cheese (I still haven’t figured out how that’s possible).
We also like the broccoli to be a bit more substantial, so I’ve started using one bag of frozen chopped broccoli, and one bag of frozen whole florets.
Serve it with some buttered French bread.
Broccoli Cheese Soup
makes 8 generous servings
1/3 cup butter
1 onion, chopped
2 tablespoons garlic, chopped
Salt and pepper to taste
2 (16 oz) packages frozen chopped broccoli
4 (14 oz) cans chicken broth
1 (1 lb) loaf Velveeta, cubed
2 cups milk, divided
1/2 cup cornstarch
1 cup shredded Colby Jack cheese
In a stockpot, melt butter over medium heat. Cook onion and garlic in butter until softened. Add salt and pepper, and stir in broccoli. Add chicken broth and simmer until broccoli is tender, about 10 minutes. Reduce heat and stir in the Velveeta cubes until melted. Stir in one cup of milk.
In a small bowl, whisk cornstarch into remaining cup of milk until dissolved. Stir into soup and cook, stirring frequently, until thick. Add remaining cup of shredded cheese just before serving.