October 23, 2008

Broccoli Cheese Soup

Got broccoli? Got milk? Cheese? Make soup!

In our household we often have soup. Our favorites tend to be cream based. Thick, hearty and deliciously hot on a cold Fall or Winter day.

 Today is one of those days!

 Cold and rainy, when I saw this recipe come into my email from one of my current favorite sites affiliated with Coastal Living, I knew it was a keeper. I love love love my traditional broccoli and cheese soup but this one is just similar enough to let me know I'll love it and just different enough to give us a change of pace without 'too much' of a change.

It calls for Velveeta as you want the creamy texture - but I bet you could play around with some other grated cheeses.  It will have a different texture though.  Photo is from the email as well.

Broccoli Cheese Soup

1 cup chopped onion
2 garlic cloves, minced
3 cups chicken broth
16 oz. pkg. broccoli
2 1/2 cups milk
1/3 cup flour
1/4 teaspoon pepper
8 oz. Velveeta

Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.

Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.

Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan. Heat, stir smooth and serve.

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