I like broccoli, but I love broccoli when it’s covered in cheese. Even better, cheesy soup that has broccoli in it. Though
everyone some label me a snob, I will eat my fake, block cheese on everything from a cheesesteak with wiz to this soup recipe I’m about to share with you all. Coming from a copy of Southern Living from the late 70s, this recipe has been adapted by my family over time. While the original called for green peppers and some water, ours focuses on the broccoli and adds chicken broth. For those looking for something truly vegetarian, the cream of chicken soup and chicken broth could easily be substituted for their veggie equivalents. However, I like the way we make it just fine, and will probably be consuming some in the next few days. With the weather we’ve been having, there are few things that sound as good to me as a warm, heavy bowl of soup to forget about the cold. If you are also stuck inside with inches of snow outside, I bet you feel the same!
Cheesy Broccoli Soup
Yield: 5 1/2 cups
1 bag (10-16 oz.) broccoli florets
1/2 cup chopped onion
2 tbsp. butter, melted
1 (10 3/4 oz.) can of cream of chicken soup, undiluted
1 1/2 cup milk
1 cup chicken broth
3/4 lb. processed American cheese (preferably Velveeta)
Handful Parmesan cheese
1. Sauté onion with butter in medium pot. Add broccoli and chicken broth to pot and cook until broccoli is tender.
2. Add milk and cream of chicken, followed by Velveeta and Parmesan.
3. Cook over medium-low until cheese melts, stirring often. Puree with stick blender until the soup is mostly smooth. Serve and enjoy.