creamy broccoli cheese soup

(1 rating)
Blue Ribbon Recipe by
Denise Miles
Auburn, AL

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

  • 2
    heads of broccoli, cut into florets
  • 2 md
    yellow onions, chopped
  • 1 1/2 stick
    butter, melted
  • 6 c
    chicken broth
  • 1 lb
    Velveeta processed cheese, cut into cubes
  • 2 c
    milk
  • 1 Tbsp
    garlic parsley salt
  • 1 c
    cold tap water
  • 2/3 c
    corn starch

How To Make creamy broccoli cheese soup

  • Steaming fresh broccoli.
    1
    Steam broccoli. Set aside. (I like to use fresh broccoli.)
  • Chopped onions and butter in a stock pot.
    2
    In a stockpot or Dutch oven, melt butter. Add chopped onions. Reduce heat and stir.
  • Broccoli and chicken broth added to the pot.
    3
    Add broccoli and chicken broth. Increase heat to med/low.
  • Cheese and garlic salt added to the pot.
    4
    Add cheese and garlic salt. Stir until all the cheese is melted.
  • Pouring water and corn starch into the pot.
    5
    In a small Pyrex, mix water and corn starch until dissolved. Add to pot and stir until thickened.
  • An immersion blender blends the soup.
    6
    Using an immersion blender, blend in the pot until smooth and creamy.
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