Tuesday, November 27, 2012

Broccoli and Cheese Soup

I grew up eating broccoli and cheese soup so of course I've been craving it lately. The reason I really loved making this recipe is because it was super fast and simple. By only using processed cheese, such as velveeta, it helped give the soup a creamy texture.

Broccoli and Cheese Soup
Recipe from Cooking Light

cooking spray
1 cup
chopped onion
garlic cloves, minced
3 cups
chicken broth
16 oz broccoli florets {frozen}
2 1/2 cups
1/3 cup
all-purpose flour
1/4 teaspoon
8 oz Velveeta

  • Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.
  • Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.
  • Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.