I LOVE Broccoli cheese soup, never seem to eat it anymore! I don't think I have eaten it since I moved out of my parents house. Haha! So the other day, I became inspired..."I am going to take a shot at my own soup!" I said to myself. SO, as always, I went online, hit allrecipes.com and tried to find something. And again, as always, I found something that looked good, then i changed it! LOL! It REALLY turned out well this time though! Everyone who knows me, knows I have an issue with leaving recipes in their original form. MOST times it turns our FABULOUS...i do have the occasional "uh oh's" though... This day, was NOT an "uh oh" day! YAY! So i decided to share it with you!
You will need
- 1 stick of butter
- 1 large onion-CHOPPED
- 16oz frozen broccoli
- 6 cans (CONDENSED) chicken broth. NOTE: the CONDENSED part is IMPORTANT! If you buy the diluted broth, it wont be very flavorful, you need to buy the NON DILUTED broth.
- 1LB Velveeta-CUBED
- 1C milk
- 1C Heavy whipping cream
- 2/3 cup of corn starch
- 1C water
OK! SO getting started! On MED heat, melt stick of butter in large soup pot.
and sate till tender (about 3-4 minutes, being careful not to burn them.)
When ONIONS are tender, add frozen Broccoli
And all 6 cans of CONDENSED SOUP
Bring to a LIGHT boil, turn down to MED heat and simmer for 10 minutes-Until broccoli is tender.
Add CUBED CHEESE to pot
Stir till cheese is completely melted
at this point, check broth, you may want to add a bit of salt. (REMEMBER, you will be adding 3more cups of liquid, this will dumb down the flavor, you want the broth to be SLIGHTLY too salty. Just a LITTLE.)
Next add your HEAVY WHIPPING CREAM and MILK
Once combined, add your CORN STARCH to your WATER and make sure all the cornstarch is completely dissolved.
Add WATER/CORN STARCH mixture to your soup pot and stir till desired thickness , then removed from heat.
(Be careful, it thickens fast! I only stirred for about 30 seconds before I took it off the heat.)
Then you have YUMMY, homemade soup!