Broccoli Cheese Soup

 

Well it is hotter than the blue blazes of _ _ LL here in Florida but I really felt like soup. It's fall and fall is a soup time even if it is so hot and humid here in Florida you could fry and egg on the sidewalk! So I made some great broccoli cheese soup. Now I will say for everyone who is going to nail me on the Velveeta thing, I know, I know. Ssshhh! Velveeta isn't really cheese at all. But here is the thing; every time I try this soup with really good sharp cheddar it just separates every so much. Being a perfectionist this bothers me so much I really can't enjoy my soup. It doesn't come out as creamy. So I am back to using 2% Velveeta and a very creamy broccoli cheese soup!

INGREDIENTS:

1/2 Cup of Butter ( I know, I know!)

1 Onion, chopped ( I prefer white)

1 (16 oz) pkg of frozen broccoli ( you can use fresh)

7 to 8 Cups of stock made with "Better than Bouillon Vegetarian Base)

1 (1lb) Loaf of 2% Velveeta, cubed

2 Cups of milk or half and half

1 Tablespoon of garlic powder ( I use granulated garlic)

2-3 Tablespoons of cornstarch

In a large stockpot melt butter over medium heat. Cook onion in butter until softened.

Stir in broccoli and cover with stock. Simmer until broccoli is tender, 10-15 minutes.

Reduce heat and slowly stir in cubes of Velveeta until melted. Mix in milk and garlic.

In a small bowl mix cornstarch and COLD water until dissolved. Stir, cook, stirring frequently until thick.

Sometimes I serve soup with a salad and sometimes with bread or biscuits. Today it was garlic cheddar biscuits! This soup is really tasty and makes a lot for leftovers. I hope you enjoy it wherever you are!

Jill