I just LOVE broccoli cheese soup. Back in my (much) younger days, I worked as a waitress at Applebee’s and on the day of the week that broccoli cheese soup was scheduled, they would always run out because the wait staff would eat it all. Not just me. 😉 It was great.
I’ve tried a few recipes over the years and they were all fine but this one is the recipe I’ve been looking for, but didn’t know it. It’s heavenly. It’s thick, creamy, velvety….I could go on and on. Make sure you have some nice bread to sop up every last bite, we used crescent rolls because I’m a crescent roll freak. This soup is SO good that even my super picky daughter ate a few bites and declared it yummy!
Broccoli Cheese Soup
Recipe adapted from Allrecipes
1 stick butter
1 onion, chopped
1/4 cup cooking sherry
2 16-oz pkgs. frozen broccoli, or fresh (I used 2 heads fresh)
4 cans chicken broth
1 2-lb. loaf Velveeta cheese, cubed
2 cups milk (I used 1% but who are we kidding with all this cheese and butter?!)
1 tbsp garlic powder
2/3 cup cornstarch
1 cup water
In a large pot, melt the butter over medium heat. Add the onions and a sprinkle of salt and start to saute’. Add the cooking sherry and cook until the onions are soft. Add the broccoli, toss to mix in all the onions, then add the cans of chicken broth. Simmer uncovered until the broccoli is soft, it may take a little while longer with fresh broccoli.
Once the broccoli is soft, slowly start adding in the cheese cubes, stirring well, until it is all added and melted. Add the milk and garlic powder and mix in well. Watch your heat now because the cheese will easily stick to the bottom of the pot, stir often.
In a bowl, mix together the cold water and cornstarch and add to the soup. Bring up to a low boil then reduce the heat, the soup will thicken. Once it’s ready you’ll want to turn it off so it doesn’t stick.