I promise you, you will never go back to another broccoli cheese soup recipe after you have this one. It is so simple to make, yet the favor is smooth and creamy. The cheese is not over powering and the size of broccoli chunks are really up to you. I love mine large and chunky. I might have to go have more after writing this blog, you can never have to much soup. The only thing that makes this soup even better is using bread to sop up all the cheesy creamy broth mmmmmmm....2 large broccoli florets
1/4 c. butter
Half of a small onion chopped fine or 1 tsp onion powder
1/4 c. flour
2 cans chicken broth
2 c. broccoli water
1 tsp Worcestershire sauce
1/2 tsp salt
8oz Velveeta cheese
1 can evaporated milk
Steam broccoli until desired tenderness.
While broccoli is steaming in a large pot saute onions in butter (if you have little ones or big ones who hate onions you can use onion powder, just add it in when you add the flour.)
Add flour (if you like really thick broth you can add more flour)
Cook until starts to slightly brown
Add a can of chicken broth and stir until smooth then repeat with second can and bring to a boil
Add broccoli water. This is the water left in the pot after you steam your broccoli.
Reduce heat and add Worcestershire sauce and salt
Cut 8oz of cheese into cubes
Add milk and cheese and stir until smooth
Add your broccoli and you are ready to eat. Don't forget the bread.
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