Broccoli Cheese Soup

1. 1

   In a Dutch oven, melt 3 tablespoons butter over medium heat. Add the onions and cook, stirring for a few minutes or until onions are soft and translucent. Add the garlic and cook and stir for another minute. Add the flour and cook for 2 minutes. Slowly pour in the chicken stock or broth, whisking as you add it. Turn up heat to medium-high and and cook the mixture until it comes to a boil, whisking occasionally. Reduce heat to low and simmer for about 2 or 3 minutes until it begins to thicken. Add the broccoli and place the cover on the Dutch oven. Cook for 25 minutes or until broccoli is very tender.

2. 2

   Remove the pot from the heat and puree the mixture with an immersion blender. Or you can carefully puree it in batches in a blender or food processor, returning the puree to the Dutch oven when smooth.

3. 3

   Return the pot to the stove and over low heat, add the milk and cream and simmer for 5 minutes. Add the cheddar and Velveeta cheese and cook and stir until cheese is completely melted. Add salt and taste. Season with additional salt, if needed, and pepper to taste.

4. 4

   Serve with additional shredded cheese on the side for garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.