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cheesy cream of broccoli soup

(3 ratings)
DRamsey avatar
Recipe by
Dana Ramsey
@DRamsey
Somewhere in, PA

I love cheesy cream of broccoli soup! I use to get this at a local restaurant that closed years ago and it has taken me 5 tries to conquer this recipe and I finally did it! This soup is so good and the base would be great in a creamy cauliflower soup, creamy asparagus or any other veggie of your choice! This soup got a thumbs up from my family!

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(3 ratings)
yield 4 to 6
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For cheesy cream of broccoli soup

  • 2 Tbsp
    butter, don't substitute
  • 2 Tbsp
    all purpose flour
  • 1/2
    of a large onion, chopped
  • 1 c
    fat free half and half
  • 32 oz
    low sodium chicken broth or veggie stock
  • 28 oz
    bag of frozen broccoli florets
  • 1 lb
    2% velveeta cheese, cubbed
  • 8 oz
    of shredded cheddar cheese
  • 1 tsp
    crushed red peppers, optional
  • freshly ground pepper to taste

How To Make cheesy cream of broccoli soup

  • 1
    What I did first was take my broccoli and place it in a microwave safe bowl and cooked it for about 8 minutes and set aside.
  • 2
    In a large pan I melted my butter, flour and onions together for about a minute or two, and then I slowly added the half and half and whisked until thick and smooth. Once the half and half was mixed with the flour, onion and butter I added my broccoli and the velveeta cheese, after the cheese was completely melted and nice and smooth I added my chicken broth a little at a time until I got it to the consistency I wanted. At first I did not use all the broth but put the rest in later which you will see in a moment.
  • 3
    Cook this about 20 minutes on simmer then add the remaining cheese, stir until melted. I had about 2 ounces of stock left and decided to put it in as it was just a little too thick for my taste. Use your own judgment.
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