Easy Broccoli Cheese Soup
A creamy and delicious broccoli cheese soup that won't get lumpy or clumpy. It is flavorful, easy to make, and comes together in under 20 minutes.
Servings: 8
Calories: 695kcal
Ingredients
- ½ cup butter
- 1 onion chopped
- 32 ounces frozen chopped broccoli
- 4 cans chicken broth 14.5 ounces each
- 32 ounces processed cheese cubed (Velveeta)
- 2 cups milk or half and half
- 1 teaspoon garlic powder
- ½ tsp dry mustard
- ⅔ cup cornstarch
- 1 cup water
Instructions
- In a dutch oven, melt butter over medium heat.
- Add onions and cook until softened about 3-5 minutes.
- Stir in broccoli, and pour chicken broth over broccoli.
- Simmer until broccoli is tender, about 10 minutes.
- Reduce heat, and stir in processed cheese cubes, and continue to stir until melted.
- Turn heat to low, and stir in milk or half and half, garlic powder, and dry mustard.
- Taste and adjust with seasonings to taste preference.
- Thicken soup by combining water and corn starch in a small bowl, and stirring until cornstarch is dissolved. Slowly, stir mixture into soup; cook, stirring over low heat until thick.
Notes
To make with real cheddar cheese see instructions in post copy.
Nutrition
Calories: 695kcal | Carbohydrates: 26g | Protein: 27g | Fat: 55g | Saturated Fat: 32g | Cholesterol: 166mg | Sodium: 2611mg | Potassium: 731mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2347IU | Vitamin C: 113mg | Calcium: 1317mg | Iron: 2mg