Sunday, October 19, 2014

Cheesy Broccoli Soup

I found this recipe many years ago. It has been a family staple since that time. I honestly make this
recipe at least 5 or more times a year. That is especially true during the fall/winter months.


Well, the weather has definitely turned cooler around WV. Between Friday at 4:30 pm and Saturday at 4:30 pm, there was an 18 degree temperature change. I personally am loving the weather change!! So, to celebrate it finally getting cooler, I pulled out this recipe.

Now, let me explain about this recipe post. I always at least triple this recipe. So, I will list the ingredients of the original recipe and then my changes in parentheses. Also, I am really not sure where I got this recipe. I have been making this recipe for over 7 years now. So, I can not give credit where credit is due.

Cheesy Broccoli Soup


You will need:

1/4 c chopped onion (1 medium onion chopped)
1 Tbsp butter (3 Tbsp)
1 Tbsp flour (3 Tbsp)
2 c milk (6 c of milk)
4 oz cream cheese, cubed (1 1/2 blocks or 12 oz)
8 oz Velveeta, cubed (24 oz)
1 10oz pkg frozen chopped broccoli, cooked and drained (2 pkgs)
1/4 tsp ground nutmeg (1 1/2 tsp)
1/8 tsp pepper (1 tsp)

In a large stock pot, melt butter over med-high heat. Add onion and cook until tender.



Once onions are cooked, lower heat to medium. Add milk and cream cheese.


Stir with a whisk until smooth.

After cream cheese is melted, add in: Velveeta

Nutmeg

Flour

Pepper

Whisk until cheese is melted and add broccoli.

Continue to heat until warmed throughout.

Here is the final product:

This is a delicious soup that warms you all the way through. A good crusty bread would make a great addition. Another special note about this soup. I make this soup with the queso cheese from Kroger. I use it because we like the heat it gives the soup without being overpowering. It can be found in the section with the Velveeta.

I hope you enjoy!

Love to you all from The Busy Cooking Momma!


Cheesy Broccoli Soup
Printable recipe available here

Ingredients:
1/4 c chopped onion (1 medium onion chopped)
1 Tbsp butter (3 Tbsp)
1 Tbsp flour (3 Tbsp)
2 c milk (6 c of milk)
4 oz cream cheese, cubed (1 1/2 blocks or 12 oz)
8 oz Velveeta, cubed (24 oz)
1 10oz pkg frozen chopped broccoli, cooked and drained (2 pkgs)
1/4 tsp ground nutmeg (1 1/2 tsp)
1/8 tsp pepper (1 tsp)
**Measurements in parentheses is for triple the recipe**

Directions:
1. In a large stock pot, melt butter over med-high heat. Add onion and cook until tender.
2. Once onions are cooked, lower heat to medium. Add milk and cream cheese.
3. After cream cheese is melted, add in: Velveeta, nutmeg, flour and pepper.
4. Whisk until cheese is melted and add broccoli.
5. Continue to heat until warmed throughout.
6. Serve with crusty bread or your favorite soup side dish. Enjoy!

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