My husband and I both really enjoy Broccoli, so we find a lot of ways to serve it. This soup is one of our favorites.
Creamy Broccoli Cheese Soup
4 T Butter
1/2 cup Onion – chopped small
2 cloves Garlic – minced
1/4 cup plus 2 T Flour
1/2 tsp Salt
Dash White Pepper
5 cups Milk
1 pound Velveeta Cheese
2 cups Chicken Broth
4 cups Broccoli
Sauté onion and garlic in butter. Blend in the flour, salt and white pepper until smooth and bubbly. Slowly whisk in the milk and cook until thickened and smooth – whisking often. Cut the Velveeta into cubes and add to the milk. Stir often while it melts. Remove from the heat and set aside.
Cut your broccoli into bite size pieces, keeping the stem and flowerets. Steam the broccoli until it is tender. Using a blender or food processor, chop the stems. For a smoother soup chop until the pieces are a smooth paste or for more texture, just chop until they are small pieces.
Pour the chopped broccoli and chicken broth into the cheese sauce. (For my chicken broth – I use the water that I steamed my broccoli in and add chicken base to that.) Add the steamed broccoli flowerets and heat to serve. DO NOT BOIL. Enjoy!
