Broccoli Cheese Soup

SUBMITTED BY: Karin Christian PHOTO BY: WANDA

"This is a great, very flavorful soup. Good for serving at luncheons or special gatherings with a quiche. To make this soup a little fancier, add 1 cup sliced mushrooms and 1 cup white wine with the onions."

PREP TIME	10 Min
COOK TIME	30 Min
READY IN	40 Min

SERVINGS & SCALING

Original recipe yield: 12 servings

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INGREDIENTS

1/2 cup butter
1 onion, chopped
1 (16 ounce) package frozen chopped broccoli
4 (14.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food, cubed
2 cups milk
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water

READ REVIEWS (619)

DIRECTIONS

In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

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REVIEWS

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Reviewed on Jan. 17, 2004 by RABERNET

Mmmm, mmmm GOOD!!! I read all the reviews before making it and did a few "tweaks" to the recipe and I am blissfully happy with the results. Keeper recipe! Here are the "tweaks" that I made: I covered the broccoli with THREE cans of chicken broth instead of four. I used TWO bags (14 oz) of broccoli florets I used TWO lbs of Velveeta (actually I used the generic grocery brand, it was cheaper) Instead of mixing cornstarch with water, I mixed it with the FOURTH can of chicken broth.

33 users found this review helpful

Reviewed on Nov. 1, 2003 by COLOMA6

SO easy and delicious! I make a batch and pop individual servings in the freezer in ZipLoc containers. Awesome to pop in the microwave! Yummy!

27 users found this review helpful

Reviewed on Nov. 10, 2003 by Megan

For years, I wished that I could duplicate the broccoli and cheese at Chili's, where I worked in college. But since it wasn't made at the restaurant, I couldn't. Now, THIS recipe is as good, if not better than Chili's and every other restaurant B & C I've tried. On the advice of others, I doubled the cheese and the broccoli, used 1/2 and 1/2 instead of milk and I cut the cheese into small cubes for quick melting. It was incredible, and I will absolutely be making this soup often. For family or for guests, watch out--this will knock your socks off! Word of caution: after cheese has melted, turn stove heat down to low or the cheese will stick to the bottom of pot.

19 users found this review helpful

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