Broccoli Cheese Soup
- 3 Tablespoons Butter
- 1 cup Onion, Diced
- 1 teaspoon Garlic, Minced
- 3 Tablespoons All-purpose Flour
- 3 cups Chicken Broth
- 5 cups Broccoli Florets
- 1 cup Whole Milk
- 1/2 cups Heavy Cream
- 1 cup Sharp Cheddar Cheese, Shredded, Plus Additional For Garnish If Desired
- 4 ounces, weight Velveeta Cheese, Cubed
- 1/2 teaspoons Salt, Or To Taste
- Fresh Ground Pepper, to taste
- In a Dutch oven, melt 3 tablespoons butter over medium heat. Add the onions and cook, stirring for a few minutes or until onions are soft and translucent. Add the garlic and cook and stir for another minute. Add the flour and cook for 2 minutes. Slowly pour in the chicken stock or broth, whisking as you add it. Turn up heat to medium-high and and cook the mixture until it comes to a boil, whisking occasionally. Reduce heat to low and simmer for about 2 or 3 minutes until it begins to thicken. Add the broccoli and place the cover on the Dutch oven. Cook for 25 minutes or until broccoli is very tender.
- Remove the pot from the heat and puree the mixture with an immersion blender. Or you can carefully puree it in batches in a blender or food processor, returning the puree to the Dutch oven when smooth.
- Return the pot to the stove and over low heat, add the milk and cream and simmer for 5 minutes. Add the cheddar and Velveeta cheese and cook and stir until cheese is completely melted. Add salt and taste. Season with additional salt, if needed, and pepper to taste.
- Serve with additional shredded cheese on the side for garnish.
butter, onion, garlic, allpurpose, chicken broth, broccoli florets, milk, heavy cream, cheddar cheese, salt, ground pepper
Taken from tastykitchen.com/recipes/soups/broccoli-cheese-soup-7/ (may not work)