broccoli cheese soup
This is such a yummy, cheesy soup, you are sure to love it!
prep time
cook time
method
Stove Top
yield
Ingredients
- 2 tablespoons melted butter
- 2 medium chopped onion, purple
- 1/2 cup melted butter (1 stick)
- 1/2 cup flour
- 2 cups half and half or heavy cream (1 pint)
- 4 cups chicken stock (1 box of unsalted)
- 3 bunches fresh broccoli (cut off large stems, coarsely chop)
- 1 cup carrot, very thinly sliced circles
- 16 ounces grated sharp chedar (4 cups)
- 12 ounces frozen broccoli florets, microwave steamer bag, cooked, drained in colander
- 8 ounces velveeta, cubed small
- 2 cups whole milk
How To Make broccoli cheese soup
-
Step 1Dice onion very fine, sauté onion in 2 T butter until majority is softened. Set aside. Cook 1 stick melted butter and flour using a whisk over medium heat to combine. When there is no more butter or flour showing you need to Stir constantly and add the half & half, chicken stock, and milk. Simmer for 20 minutes, stirring often to prevent sticking, making sure to get the bottom of the pan scraped free of clumps of flour. Add the fresh broccoli, carrots and onions. Cook over low heat 20-25 minutes, stirring often to prevent sticking. This should be at 2 or 3 on the double burner on the electric stove. Check broccoli doneness with a fork, if it slides off, it's done. Add thawed frozen broccoli, give it a good stir to combine. Add cheese. Keep off of heat and stir to melt.
- 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!
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