Broccoli Cheese Melt Soup

Tante B's Note:

There is never a drop of this soup left! I think it's the absolute best of it's kind. It's almost a meal in and of itself!

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

For the Soup

• 500 g broccoli
• 2 onions
• 1 -2 tablespoon butter or 1 -2 tablespoon margarine
• ¾ liter vegetable stock (soup powder mixed with water is fine)
• 200 g creamy processed cheese (i.e.Velveeta, Laughing Cow)
• salt & pepper
• 1 pinch nutmeg
• 1 pinch cayenne pepper
• 250 g sour cream

Topping

• 4 tablespoons flavored butter (optional)
• 2 slices toast (optional)
• 1 bunch chives (optional)

Directions:

1. Wash and cut broccoli into small pieces.
2. Chop onions fine and saute in butter or margarine until they look translucent.
3. Add broccoli to the onions and saute together for a few minutes.
4. Add vegetable stock & let cook for 15-20 minutes (I usually use water plus vegetable bouillon).
5. Add cheese crumbled into small pieces.
6. Keep stirring until cheese has melted and cook another few minutes.
7. Add salt, pepper, cayenne pepper and nutmeg.
8. Remove from heat.
9. Add sour cream.
10. Adjust seasonings and serve.
11. Topping: Heat flavored butter in a pan and add toast that has been cut into cubes.
12. When browned, top soup. Add chives if desired.

Reviews

[Cookin'withGas]

I thought it was lovely...not sure why the lower raters expected a "creamy" soup...this is NOT cream of broccoli soup, it does NOT deserve low ratings! This recipe is easy and tasty, a pleasure to both make & eat!

[Neurochemistry]

I really love this soup. I thought I would be disappointed since it was not as creamy as I wanted, but the nutmeg flavor was awesome, and the addition of slightly moire velveeta helped make it thincker. I will certainly make this again.

[Dan in Raleigh, NC]

Was hoping for a creamier soup. Taste was slightly above average, but given the huge calorie & fat content - I probably won't make it again.