Cold weather is the perfect time for a rich, hot and creamy soup. This recipe can easily be altered to suit your taste buds by experimenting with different cheeses. Try a little Asiago for a bit of a bite, pepper jack to spice it up a bit or a tradional, cheddar.
Creamy Broccoli Soup
- 1/4 cup chopped onions
- 1 Tablespoon butter or margarine
- 2 cups milk
- 8 oz. cubed cream cheese
- dash of pepper
- 3/4 lb cubed Velveeta cheese
- 10 oz. chopped frozen broccoli, thawed
Sautee the onions and butter on low to medium heat until the onions are tender.
Add milk and cream cheese stirring until completely melted.
Add remaining ingredients and heat thoroughly, stirring occasionally until all cheese is melted.
Feel free to add additional milk if the soup is too thick. Serve with your favorite bread of crackers. Makes 5 1-cup servings.
Bon Appetit!
Counting our blessings,
Mary Beth Roe