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Broccoli and Cheese Soup
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Description
Who else is a sucker for soup? There is something so comforting and homey about a warm bowl of soup no matter what the weather is outside. Of course soup is way better in the cold winter months, but in the spring and summer when the produce is at it’s peak, you have to take advantage! And just the mere mention of Velveeta makes my heart tingle and mouth water.
Ingredients
- ½ cups Butter
- 1 Onion, Chopped
- 1 clove Garlic, Minced
- 1 pound Fresh Broccoli, Chopped To Desired Consistency
- 1 can Rotel (10 Ounce Can) Diced Tomatoes And Green Chilies
- 1 box (32 Oz. Size) Chicken Broth
- 1 pound Velveeta Cheese Cut Into Cubes
- 1-½ cup Milk
- 1 Tablespoon Garlic Powder
- ⅔ cups Cornstarch
- ⅔ cups Water
- Salt And Pepper, to taste
- Optional Toppings: Sour Cream, Chopped Chives, Crumbled Bacon, Croutons And Even More Cheese
Preparation
In a stockpot, melt butter over medium heat. Add onions and garlic, and cook until soft. Then, add the broccoli and cook for about a minute.
Stir the Rotel and chicken broth into the vegetables and simmer the soup until broccoli is tender (10-15 minutes).
Reduce the heat and stir in the cheese, a couple cubes at a time. Add the milk and garlic powder and stir to combine.
In a small bowl, stir together cornstarch and cold water, until cornstarch is dissolved. Then, stir cornstarch mixture into soup. Increase the heat just a tad and bring to a boil, just long enough to thicken it.
Give the soup a taste and adjust seasoning if necessary (I used seasoned salt instead of kosher).
Top with sour cream, chopped chives, crumbled bacon, croutons and even more cheese (you deserve it!).
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