Broccoli Cheese Soup
1/4 cup (4 tablespoons) unsalted butter
1/2 yellow onion, chopped
8 ounces (half of a 1-pound package) of frozen chopped broccoli
29 ounces vegetable broth (3+5/8 cups)
1/2 pound (8 ounces) loaf Velveeta, cubed
1 cup milk
1 1/2 teaspoons garlic powder
1/3 cup cornstarch
1/2 cup water
- In a stock pot over medium heat, melt butter. Add onions, and sauté until softened, around 5-6 minutes. Add frozen broccoli, cover with vegetable broth, and simmer until the broccoli is tender, 10 to 15 minutes.
- Once broccoli is tender, place half of the soup mixture into a blender and puree (this step is optional, but I like the texture it gives and the flavor it gives the soup). Pour the pureed part of the soup back into the stock pot, reduce the heat, to low, and add the cheese cubes (Make sure the cheese is cubed small enough so that it incorporates easily into the soup). Mix the cheese cubes in until melted. Stir in milk and garlic powder.
- In a small bowl, mix the cornstarch and water together until fully dissolved. Add to the soup, and cook, stirring frequently, until the soup has thickened.
Adapted from Allrecipes