creamy broccoli cheese soup
(1 rating)
Super, tasty, scrumptious... Oh My! Words cannot describe how great this is!
Blue Ribbon Recipe
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.
— The Test Kitchen
@kitchencrew
(1 rating)
yield
10 -12
prep time
15 Min
cook time
50 Min
method
Stove Top
Ingredients For creamy broccoli cheese soup
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2heads of broccoli, cut into florets
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2 mdyellow onions, chopped
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1 1/2 stickbutter, melted
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6 cchicken broth
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1 lbVelveeta processed cheese, cut into cubes
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2 cmilk
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1 Tbspgarlic parsley salt
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1 ccold tap water
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2/3 ccorn starch
How To Make creamy broccoli cheese soup
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1Steam broccoli. Set aside. (I like to use fresh broccoli.)
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2In a stockpot or Dutch oven, melt butter. Add chopped onions. Reduce heat and stir.
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3Add broccoli and chicken broth. Increase heat to med/low.
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4Add cheese and garlic salt. Stir until all the cheese is melted.
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5In a small Pyrex, mix water and corn starch until dissolved. Add to pot and stir until thickened.
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6Using an immersion blender, blend in the pot until smooth and creamy.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Creamy Broccoli Cheese Soup:
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