creamy broccoli cheese soup
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.
prep time
15 Min
cook time
50 Min
method
Stove Top
yield
10-12 serving(s)
Ingredients
- 2 - heads of broccoli, cut into florets
- 2 medium yellow onions, chopped
- 1 1/2 sticks butter, melted
- 6 cups chicken broth
- 1 pound Velveeta processed cheese, cut into cubes
- 2 cups milk
- 1 tablespoon garlic parsley salt
- 1 cup cold tap water
- 2/3 cup corn starch
How To Make creamy broccoli cheese soup
-
Step 1Steam broccoli. Set aside. (I like to use fresh broccoli.) -
Step 2In a stockpot or Dutch oven, melt butter. Add chopped onions. Reduce heat and stir.
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Step 3Add broccoli and chicken broth. Increase heat to med/low.
-
Step 4Add cheese and garlic salt. Stir until all the cheese is melted.
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Step 5In a small Pyrex, mix water and corn starch until dissolved. Add to pot and stir until thickened.
-
Step 6Using an immersion blender, blend in the pot until smooth and creamy.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cream Soups
Tag:
#Quick & Easy
Tag:
#For Kids
Collection:
Soup's On!
Ingredient:
Vegetable
Culture:
American
Method:
Stove Top
Keyword:
#steamy
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