SUNDAY'S BROCCOLI CHEESE SOUP

"We eat soup every Sunday. By tradition at our house, Sunday is soup night. Serve this with your favorite crusty bread, and you have a delicious, homey comfort meal. Out of all the many soups we love, this is my favorite to make, and I think it tastes similar to my favorite restaurant's soup."

SUNDAY'S BROCCOLI CHEESE SOUP

Photo by Pamela C.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    cup butter

  • 1

    onion, chopped

  • 2

    16-ounce package frozen chopped broccoli

  • 4

    14.5-ounce cans chicken broth

  • 2-pound loaf processed cheese

  • 1

    cup half-and-half

  • 1

    cup heavy cream

  • 1

    tablespoon garlic powder

  • cup corn starch

  • 1

    cup chicken broth

  • 1

    cup cheddar cheese, shredded

  • 3

    Roma tomatoes, chopped

Directions

a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli and cover with four cans chicken broth. Simmer until broccoli is tender, 10-15 minutes. Reduce heat. Cube cheese very finely, or melt it before adding it to the soup so it doesn't stick to the broccoli. Stir in cheese until melted. Stir in half-and-half, cream and garlic powder. In a small bowl, stir cornstarch into 1 cup broth until dissolved. Stir into soup; cook, stirring frequently, until thick. Sprinkle each serving with shredded cheese and tomatoes. Makes 8 servings.


Nutrition

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