My former neighbor, “Eric’s mom” said this recipe came from “a restaurant” but she never said which one (or if she did, it was one I didn’t go to so the name escapes me). I don’t know if she means it was a copycat recipe or what, but it’s very tasty and easy to make (so I doubt it’s legit — do restaurants make this quantity of soup?). My family has tried several recipes for this kind of soup and this one has stuck with us.
Print
Broccoli Cheese Soup
Nutrition per portion
Ingredients
- 1 12-oz bag frozen broccoli cuts or florets
- 1 pint half-and-half
- 1 pint water
- 1 lb Velveeta or store-brand cheese loaf
- salt and pepper to taste
- 1/4 c cornstarch dissolved in 1/2 c water
Method
- Cook broccoli in microwave.
- On low heat (or a double boiler if you have electric) combine half-and-half, water and cheese.
- Heat until all the cheese is melted.
- Add salt and pepper to taste, then broccoli.
- Mix cornstarch and water and add to the soup; heat until thickened.