There must be a zillion cheesy broccoli soups out there. I could never decide on which one to try, so didn't until...
Dottie, over here, at Family Plus Food Equals Love, started "Soupy Tuesday." I told her I'd like a good cheesy broccoli soup recipe, and she delivered!
This is basically a rich cheese sauce, made with milk, instead of heavy cream; bits of broccoli, a little onion and garlic for extra flavor. As a huge plus, it's "soup" in under 30 minutes; awesome for a homemade soup!
I can truly say this is a perfect cheesy broccoli soup, because I know what the "unperfect" ones taste like. It's delicious, so rich and creamy ~ perfect for this time of year!
It's sinfully delicious and just in time for soup season, thank you Dottie!
2 tablespoons unsalted butter
1 large onion, chopped
1 clove garlic, minced
2 tablespoons flour
2 cups milk
¾ pound (12-ounces) Velveeta cheese, cut into ½" cubes
1 package (10-ounces) frozen broccoli florets, thawed and drained
1/8 teaspoon ground pepper
Salt to taste*
Melt butter in large saucepan on medium heat.
Add onions and garlic, cook and stir 5 minutes or until onions are tender, do not burn garlic.
Add flour, cook 1 minute or until bubbly, stirring constantly.
Stir in milk.
Bring to boil, simmer on medium-low heat 1-3 minutes.
Add remainder of ingredients, stir well.
Cook 5-8 minutes or until Velveeta cheese is completely melted and soup is thick and heated through, stirring occasionally.
Pour into cups or bowls.
*Remember: Cheese has salt, you can always add but it is hard to take out. If it is too salty, add a potato, cut up into chunks, that will absorb the salt.