One thing I had multiple times in Florida was Broccoli Cheese soup. I know, it’s 105 degrees and I’m eating hot soup – but it was very delicious. So the day after we came home, I needed to make my own. This soup is amazing. We’re talking “oh my, lets make servings for 6 even though there’s only 2 people”. No, wait, “oh my, lets make servings for 12 even though there’s only 2 people”. It’s that good and really easy to make.
Recipe behind the cut.
*Note: This recipe was updated on 9.9: I found that using more milk and broccoli makes it more creamy*
I used this recipe but tweaked it with my own likes.
- 1/2 cup butter
- 2 (about 32 oz) packages frozen chopped broccoli
- 4 (14.5 ounce) cans chicken broth
- 1 (1 pound) loaf processed cheese food, cubed – I used Velveeta
- 2 cup milk
- 1 cup heavy cream
- 1 tablespoon garlic powder
- 2/3 cup cornstarch
- 1 cup water
This is the only picture I took and it only has some of the ingredients. I’m sorry, I was too busy cubing (aka eating) cheese.
Melt butter. Add in broccoli and chicken broth. Bring to a simmer for about 15 minutes (until broccoli is tender). Add in cubed cheese and milk/heavy cream. Then add in garlic powder. Mix until cheese is melted.
In a separate bowl mix cornstarch and water until cornstarch is dissolved. Then add to soup mixture. Mix until you reached a thickness you like. Enjoy!