Monday, February 15, 2016

Three Cheese Broccoli Soup

1/4 cup butter
1 large onion, chopped
1/4 cup all-purpose flour
1 can (12oz) evaporated milk
4 cups chicken broth
1 bag (14oz) frozen baby broccoli florets, thawed
1/2 tsp freshly ground pepper
1/4 tsp salt
1 package (8 oz) Velveeta, cut into cubes
1.5 cups shredded extra-sharp Cheddar cheese
1 cup shredded Parmesan cheese

1. In a Dutch oven, melt butter over medium-high heat. Cook onion in butter 4 minutes, stirring occasionally, until tender. Stir in flour. Cook 1 minute, stirring constantly. Gradually stir in milk until smooth. Stir in broth, broccoli, pepper and salt.

2. Cover; bring to a boil. Reduce heat to low and let cook slowly for about 45 minutes.

3. Add Velveeta; stir until melted. Add Cheddar cheese and the Parmesan cheese; stir until melted.

Serves 6-8.

Note: Unknown freeze-ability at this time.


About This Blog

I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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