Cheesy Cream of Broccoli Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    T butter

  • 3

    T flour

  • 1/2

    cup onion, finely diced

  • 1/2

    cup celery, finely diced

  • 4

    cups chicken broth

  • 2

    cups hald and half

  • 1

    t seasoned salt

  • 1/2

    t black pepper

  • 1/2

    t garlic powder

  • 2

    t Worcestershire sauce

  • 1/2

    t Tabasco sauce

  • 8

    oz. cream cheese, softened

  • 8

    oz. Velveeta, softened

  • 1

    cup cheddar cheese, shredded

  • 4

    cups broccoli florets, cut into bite size pieces (fresh or frozen)

Directions

Melt the butter in a soup pot or dutch oven. Sauce the onion and celery just until tender. Add the flour to the mixture and cook for just a minute. Slowly add the chicken broth and whisk until it is well blended. Bring this up to a boil, reduce heat and whisk it really well. It should be slightly thickened. Add the half and half, seasoned salt, black pepper, garlic powder, Worcestershire sauce and Tabasco sauce. Whisk well and keep on medium/low heat. Don't let this boil after you add the half and half. Cube the cream cheese and Velvet and add those in. Allow them to melt and whisk in the shredded cheddar cheese. Whisk until this mixture is completely smooth. At the very end add the broccoli in and just cook for about 25-30 minutes. Stir this several times during this, because it is very cheesy soup and can stick. Don't over cook this once the broccoli is added. The broccoli should still be bright green at the end. Remember that as it sits the broccoli cooks a little more. To serve, garnish with a little more cheddar cheese and some seasoned croutons.

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