I don't think there's anything more comforting thatn a hot bowl of Broccoli Cheese Soup and some warm, crusty bread. As soon as we turn the heat on in the house, you can expect a big bowl of soup to start brewing on the stovetop. If it's not French Onion Soup, it's this one.
I used Velveeta cheese in mine since I was buying some anyways for a separate recipe, but if you want to substitute shredded Cheddar or a different flavor, go right ahead. Make it your own! As long as you put loads of cheese in this (no matter what kind), there's really no way you can mess it up. It's a safe bet that you'll be going back for seconds....or even thirds. And if you use an immersion blender or blender to chop up the broccoli, I bet you can even get your picky kids to gobble down a bowl. Enjoy!
- 2 tbsp. light butter
1 onion, chopped
1 (16 oz.) package frozen broccoli, chopped
4 chicken bullion cubes
8 cups boiling water
1 (1 lb.) loaf processed cheese food, cubed (such as Velveeta)
2 cups low-fat milk
1 tbsp. garlic powder
3 tbsp. cornstarch
In a medium pot, dissolve chicken bullion cubes in the water to make chicken broth. Chop the broccoli into bite-size pieces.
In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, about 10 minutes.
Reduce heat and slowly add cheese cubes, stirring in between each addition until fully melted. Mix in milk and garlic powder. If desired, use an immersion blender to make the soup smooth. I like the chunky texture of the broccoli bits so I keep it as-is.
In a small bowl, stir cornstarch with about 1/2 cup of the soup mixture (try to only get the liquid if possible). Stir until cornstarch is dissolved. Add to the soup and stir frequently until thick.
Source: SK Original
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