This broccoli cheese soup is very flavorful. It's great for serving at luncheons or special gatherings with a quiche. To make it a little fancier, add 1 cup sliced mushrooms and 1 cup white wine with the onions.
Ingredients
- butter: 0.5 cup
- onion: 1 piece (chopped)
- frozen chopped broccoli: 1 pack (16 ounce pack)
- chicken broth: 4 cans (14.5 ounce cans)
- loaf processed cheese food: 1 loaf (1 pound, cubed)
- milk: 2 cups
- garlic powder: 1 Tbsp
- cornstarch: 0.66667 cup
- water: 1 cup
Metric Conversion
Stages of cooking
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Melt butter in a stockpot over medium heat. Add onion and cook, stirring occasionally, until softened. Stir in broccoli. Add broth and simmer until broccoli is tender, 10 to 15 minutes.
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Reduce heat; add cheese cubes and stir until melted. Stir in milk and garlic powder.
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Stir cornstarch and water together in a small bowl until smooth. Stir into soup; cook, stirring frequently, until thick.
