Rich and creamy, cheesy and hearty, this broccoli cheese soup is one of my tried and true favorite soup recipes.
I don’t know about you, but sometimes I just have to take a break from the baking and the sweets! Last week I worked and worked on dessert recipes trying to decide what to make for a local charity auction and dinner. If you are a member of my baker’s group on Facebook (Let me pause here to say you should be a member! I want to see what you’re baking too!) then you’ve already seen the pictures of my late night baking tirade. After many trials, I decided on chocolate pumpkin tarts, pear Rumchata cheese tarts, and a triple dark chocolate tart. So. Much. Chocolate!
While I was contemplating taking the week off from baking, I realized that I’ve never posted a soup recipe on the blog! How is that possible? We live off soup through the winters. This broccoli cheese soup is probably our family’s favorite soup. This is my go to soup that I take with me to potlucks and get-togethers. This recipe has won its way not only into my keeper pile, but almost everyone who tries it asks for this recipe. It’s really that good! It’s creamy and cheesy and chock full of broccoli, making it such an easy hearty supper. I like serving it with a slice of bread warm from the oven, like pumpkin beer bread or the most popular recipe on my site and one of my personal favorites, focaccia bread.
- ½ medium yellow onion, diced
- ¼ cup butter
- 2lbs frozen broccoli florets
- 4 cans chicken broth
- 1lb Velveeta cheese, cubed
- 2 cups milk
- 1 Tablespoon garlic powder
- ⅔ cup cornstarch
- 1 cup cold water
- In a large stockpot, melt the butter over medium heat. Add the onions and cook until soft and translucent.
- Add the broccoli and chicken broth. Bring to a simmer. Let simmer for 10-15 minutes or until the broccoli is very tender.
- Remove from the heat and very carefully mash the broccoli with a potato masher until the broccoli is small enough to be bite sized and fit on a spoon.
- Return to the burner and over medium-low heat add the milk and Velveeta cubes. Stir occasionally until the Velveeta is melted. Then blend in the garlic powder.
- In a small bowl, combine the cornstarch and water. Add this mixture to the soup, stirring constantly until thickened.