Winter has finally hit us and this Broccoli Cheese Soup hits the spot! It’s delicious, so incredibly rich and ultra filling! Perfect for a cold winters night!
What you’ll need:
2 Tbsp butter or margarine (or olive oil)
1/2 onion, chopped
1 (16 oz) bag frozen chopped broccoli
2 (14.5 oz) cans low sodium chicken broth (1/2 cup reserved)
1 lb Velveeta, cut into cubes
1 cup half and half (you can also use milk)
2 tsp garlic powder
1/2 cup cornstarch
In a large stock pot, saute onion in butter or margarine until just translucent. Add in broccoli and chicken stock and allow to simmer for 8-10 minutes. Meanwhile, take 1/2 cup broth and mix in the cornstarch to make a slurry. Set aside. When broccoli is cooked, add in Velveeta and stir to melt. Once melted, stir in half and half, garlic powder and cornstarch slurry. Bring just to a boil while stirring constantly to thicken. Remove from heat and serve. Enjoy!
I wanted to make this in the crock pot somehow but from searching out crock pot recipes for this soup, it needs to be babysat which defeats the purpose of the crock pot. Just make it on the stove top. It only takes 20 minutes at most.
PS…I have no idea why the video is distorted like it is. Don’t want to redo it so we’re just going to live with the squished version. Sorry bout that!
