Broccoli Cheese Soup is at the top of my list for favorite soups.
Right along with homemade Chicken Noodle, Taco Soup and good ole Vegetable.
I enjoy the extra little kick this soup gets by using Mexican Velveeta.
Easy, fast and totally yummy!
Linked with Weekend Potluck and Foodie Friday.
Broccoli Cheese Soup
2 tsp olive oil
1 small onion, chopped
1 red pepper, chopped
2 bay leaves
3 cups chicken broth
16 oz frozen chopped broccoli
1 cup fresh broccoli florets
1 12 oz can evaporated milk
1 1/2 tbsp cornstarch
3 tbsp water
16 oz Mexican Velveeta (or more if desired), cubed
1 carrot, grated
Heat oil in a large saucepan or small stockpot; add onions, pepper and bay leaf. Saute until vegetables start to soften. Add broth and broccoli; simmer until tender.
Make a slurry out of cornstarch and water (add more water if needed) and add to soup along with evaporated milk. Bring to a boil, reduce heat and simmer until thickened. Add cheese and grated carrot; stir until cheese is melted. Season with salt and pepper, to taste.