What's For Dinner? Creamy Cheesy Broccoli Veggie Soup
Updated: October 9, 2012
Creamy Cheesy Broccoli Veggie Soup
Ingredients
1 stick butter
Chicken broth , canned, boxed or soup base.... Cubes have too much salt
1 whole onion, diced
3 ribs celery, diced
1 carrot, diced or grated
1 zucchini, diced or grated
head or 5-6 florets of cauliflower, cut up or pulled or chopped
4 heads broccoli, cut or pulled into florets
1/3 cup all-purpose flour
4 cups whole or 2% milk
2 cups half-and-half
1-2 TB minced garlic
1 pinch nutmeg
Salt and pepper (I use white pepper)
1 large loaf of Velveeta cheese (or 3 cups mild Cheddar, sharp Cheddar, Jack, etc.)
Directions
Melt the butter in a pot over medium heat, and then add the onions. Cook the onions for 3 to 4 minutes. Add broccoli. Simmer until the broccoli is tender and then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in the milk and half-and-half. Add the nutmeg, and then the broccoli, a small dash of salt and plenty of black pepper. A
Cover and reduce the heat to low 20 to 30 minutes. Stir in the cheese and allow to melt. Taste to your preference. Will thicken and reduce as it simmers. Stir often to avoid scorching on bottom of pot. Do not boil as it will curdle.
