Sunday, October 4, 2009

Broccoli Cheese Soup is a Hit!

To go with our cornbread sandwiches, I made Broccoli Cheese Soup for the first time ever. BC Soup is one of my favorites, and I got it the other day at Black-Eyed Pea. Fred, my precious son, asked for a bite and he loved it. This was astounding news, as he is the pickiest of picky. So, I looked up a bunch of recipes and picked one that made the most sense to me. But, of course, by the time I was done with it, my version didn't resemble the recipe at all. But it was great! Little Fred wants it in his lunchbox tomorrow. Ginger is not such a fan, but she ate some. Me and Mr. D thought it was great. Here's what I did:

1/2 cup butter - melt it in the bottom of a big pan. I used the big pot that came w/ my regular cookware, but next time would use my small crockpot.

1 onion, chopped - I actually used frozen chopped onion, which I almost always use when I'm cooking onions vs. making something w/ raw onion (like a salad)

Saute the onion until translucent. Then, add two bags of frozen chopped broccoli and/or broccoli florets (bags around 13 oz each.) and stir them around a little w/ the onions. Then, add three cans (14.5 oz each) of chicken broth (you'll need 4 total cans of chicken broth.) Let this heat up on med-high heat until it starts to simmer. Once simmering, simmer for 10-15 mins until brocolli is tender.

Next, add a 2 lb block of Velveeta that you've chopped up into smaller chunks. Stir it around and melt it in the soup mixture. Add a good handful of shredded cheddar and a good tablespoon of garlic powder and stir them in really well. Reduce the heat once all that is stirred in.

Then, take the final can of chicken broth and mix it with 2/3 cup of cornstatch. Then, add that to the soup and stir for while so the soup gets thicker. Don't let the pan get too hot on the bottom and burn the cheese.




Mom of Fred and Ginger
Wife of Mr. D
Soupier of Deliciousness


Post a Comment