David Gallimore International Ministries, Inc.
Tuesday, December 18, 2018

-Broccoli and Cheese Soup

 I love soup anytime of the year.  One of my fav's is Broccoli & Cheese. 

I like my soups thick & hearty, so this is quite creamy.  
If it's too thick for your taste, add a little more milk, or water. 
This recipe makes a large portion, I froze 4 large helpings in individual bags for later. 
I used a non-stick large pot.
I used low sodium chicken broth, as Velvetta is salty to me. 
 

  Broccoli & Cheese Soup
 



-  1/2 stick of butter


-  1 teaspoon minced garlic  (optional, or use fresh garlic)

-  3 (10 oz. pkgs.)  frozen chopped broccoli


-  1 (32 oz. size carton) chicken broth (I used "College Inn" brand, lower sodium)


-  2 pounds Velvetta cheese, cut into cubes to make melting easier


-  2 cups milk


-  1/4 cup corn starch
 
-  Optional:  You could add chopped onion at the beginning, and saute in butter
 
-  Optional toppings: shredded cheddar cheese, crumbled bacon pieces
 
 

Directions

 
     1.  In a large kettle, or stock pot, melt butter over medium heat.  Saute minced garlic.
     
     2.  I used Publix brand chopped broccoli, comes in little cardboard boxes.  I put them in the microwave on the defrost cycle for 2 minutes. 
 
     3.  Place broccoli in large pot with butter and cover with the chicken broth.
 
 
     4.  Allow the broccoli to get warm.  Slowly stir in cubes of cheese, stirring constantly until cheese is melted.
 
 
     5.  Combine milk & corn starch & whisk together thoroughly.  Pour mixture into soup.
 
 
     6.  Stir until well heated & creamy.  Yum!
 
 
     7.  IMPORTANT:  Reduce heat so that the cheese won't scorch on the bottom.  I stirred constantly after I put in the cheese.
 
 
     8.  If it's too thick for your taste, add more milk, or water.  Serve with crackers.  If too bland, add more salt, garlic to taste.