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.
