Friday, September 25, 2015

Cheese Broccoli Soup

  • ½ cup butter
  • ½ cup flour
  • 2 cups water
  • 2 cups heavy cream
  • 4 cups chicken broth
  • 1 (16 oz) package frozen chopped broccoli (you can add more if you like)
  • Salt and Pepper TT
  • 8 oz. Velveeta Cheese, or you can sub 1 cup shredded cheddar cheese
  • 1 (8 oz) bag sharp cheddar cheese
  1. Mix water and heavy cream together and set aside.
  2. Melt butter and flour together to form a roux. Slowly add in heavy cream/water mixture stirring constantly. Add in chicken broth still stirring. Let simmer for 20-25 minutes to let the soup thicken up.
  3. Add in broccoli and cook over low heat for an additional 20-25 minutes to continue to thicken soup as well as cook and soften the broccoli.
  4. Sample and add salt and pepper to taste.
  5. Cut 8 oz. Velveeta into cubes and drop into soup and stir until melted. Add in sharp cheddar and stir until blended.

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