Best Cream of Broccoli Soup

Barb Gertz's Note:

This recipe is thick and flavorful. Simple, delicious, and quick to make. Hope that you enjoy it as much as my family does. I have added chicken to this soup, very good

• Total Time: 50 mins
• Prep Time: 30 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 2 tablespoons butter
• 1 onion, chopped
• 1 garlic clove, chopped
• 1 stalk celery, chopped
• 2 (14 1/2 ounce) cans chicken broth
• 4 cups broccoli
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups milk (or 1 1/2 cups milk and 1/2 cup evaporated milk)
• pepper
• 1/2 cup Velveeta cheese (or more)

Directions:

1. Melt 2 tablespoons butter in medium sized stock pot, and sauté onion, garlic and celery until tender.
2. Add broccoli and broth; cover and simmer for 10 minutes.
3. Purée soup (I use a hand blender) or mash with potato masher.
4. Return to heat.
5. In small saucepan, over medium heat melt 3 tablespoons butter, stir in flour and add milk.
6. Stir until thick and bubbly, add to soup.
7. Add cheese; stir until melted.
8. Season with pepper and serve.

Reviews

[ladyfingers]

I thought I found the perfect broccoli soup (Uncle Bill's #19107), but wanted to try one that used cheese. Now I have two favorite broccoli soups, and both are easy and delicious. I did substitute sharp chedder, and melted it into the white sauce; then added the sauce to the vegetable soup. While the soup tasted great that way, I then incorporated one of Uncle Bill's soup secrets--a tablespoon of soy sauce. You will not detect any soy sauce taste, but it does impart a more robust flavor. Thanks Barb, for sharing another great recipe--all yours sound good.

[Kanasucre]

Velveeta! You have to be kidding, this is not even cheese. As some of the members have done, please substitute with cheddar or even swiss cheese.

[NCSouthernBelle]

Really very good. Doubled the white sauce as it was too thin, added 1T soy sauce and used shredded mozzarella cheese as it was all we had.