Cheese Broccoli Soup
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“A very thick, delicious soup. Original recipe supposedly came from the Blackeyed Pea restaurant. I have modified just a bit.”
Cheese Broccoli Soup
0 recipe photos
READY IN:35mins |
SERVES:10 |
UNITS:US |
|
Ingredients Nutrition
- 1 (16 ounce) bag frozen chopped broccoli
- 1 pint half-and-half cream (I use fat-free)
- 1 lb Velveeta cheese
- 2 cups water
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 dash cayenne pepper (optional)
- 1⁄2 cup cornstarch, mixed with
- 1 cup cold water
Directions
- Steam the broccoli till tender.
- (I simply throw the unopened bag of broccoli in the microwave, and cook 3 minutes, turning after each minute. Works for me and my microwave, hope it works for you).
- Place half-n-half and water in a dutch oven over low heat.
- (Or you can use a double boiler).
- Add the cheese, cut in chunks, and the salt and pepper (and cayenne if using).
- Heat, stirring, until all the cheese is melted.
- Add broccoli.
- Mix the cornstarch and water, then stir into the cheese mixture, again cooking over low heat until soup thickens.
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Cheese Broccoli Soup