SUNDAY'S BROCCOLI CHEESE SOUP

By Dustin

Ingredients

• 1/2 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
• 2/3 cup corn starch
• 1 cup chicken broth
• 1 cup cheddar cheese, shredded
• 3 Roma tomatoes, chopped

Details

Servings 8
Adapted from keyingredient.com

Preparation

Step 1

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.