My husband really likes broccoli soup. He frequently orders it in a bread bowl at a restaurant where we eat lunch on occasion. One Saturday when I was in the mood to experiment in the kitchen, I started playing around with several broccoli soup recipes and ended up creating my own version. It’s very simple and can be adjusted to whatever ingredients you have on hand. You could make it into a cauliflower soup if you didn’t have broccoli. You could use milk instead of half & half, though it would lose some of the richness. Try serving it in a bread bowl or at least with hot crusty bread. Yum!
Cheesy Broccoli Soup
- 6 cups broccoli, finely chopped
- 1 stick butter or margarine
- ½ onion, finely chopped
- 2 tablespoons flour, heaping
- 2 cups water
- 4 chicken bouillon cubes
- 4oz Velveeta
- 2 cups half & half
- 1 can cream of chicken soup
Chop the broccoli into small pieces and cook until tender.
Meanwhile, saute the onion in butter until translucent.
Mix flour into 2 cups of water. Add flour mixture to the butter and onion to thicken.
Add bouillon cubes to flour mixture. When mixture begins to thicken, add Velveeta.
Add the half & half and cream of chicken soup.
Heat through & serve.