I got back yesterday and ended up just being lazy so I didn’t have a post ready for today. I had a TON of broccoli leftover from the trip. We planned meals and I didn’t use everything we planned for. So I asked my MIL for her broccoli cheese soup. This one is really simple and delicious.
Broccoli Cheese Soup
- 3 (10 ounce) packages frozen chopped broccoli
- 3 (14.5 ounce) cans chicken broth
- 6 Tablespoons butter
- 1 onion, chopped
- 1/2 cup all-purpose flour
- 2 cups milk
- 1 1/2 pounds Velveeta, cubed
- 1 pinch ground white pepper
I used fresh broccoli. I also added some cauliflower that was leftover from the Christmas veggie platter. AND added some shredded carrots. I didn’t have enough chicken broth, so I used half chicken broth then I added some water with Better-Than-Bullion Chicken, Better-Than-Bullion Garlic, and Better-Than-Bullion Onion.
In a large pot over medium heat, simmer the broccoli in the broth for 15 minutes. In a separate skillet over medium heat, melt the butter, add the onions, and sauté for 5 minutes, or until desired tenderness.
Add the flour to the onions and stir well, forming a pasty substance. We’re making a roux, people~! Gradually add the milk and stir until thick. Add this mixture to the broccoli mixture in the pot and stir well. Then add the cheese, stirring until melted. Finally, add the pepper.
NOTE: Be careful not to let the soup boil, or the cheese will break down. When you use Velveeta, that is an issue. You could use fresh cheese in the roux to make a cheese sauce for the soup. But I really like how easy Velveeta is for this kind of no brain recipe day.
I made a baguette with the soup and the family has enjoyed it. I hope you do as well! Thanks for stopping in to read.