Do you know how much I love this Creamy Cheese Broccoli Soup? I made it for dinner on Friday. Then I made it again on Sunday. And now I’m thinking when should I have it again.
This soup is comfort food at it’s finest on a chilly night. The days and nights are starting to get chilly here even though a few days ago it was weirdly 70 degrees, then it was suddenly 40 degrees, and now there’s some nights set for below freezing. That means get out the big fluffy socks, wear your bathrobe for extra comfort (who cares if it’s 4PM) and grab a nice bowl of this soup. First about the chilly weather – I need a new winter coat. Ok, I don’t need a new winter coat, but I bought one at Uniqlo because I liked it alot. I wanted a long and comfy coat for some time as my other 2 winter coats range from a Brooklyn Nets winter coat which I wear to the all the games, and a lovely full length Wool coat which makes me feel like royalty. Whenever I wore this coat in London people stopped me on the street because they thought I was British, I don’t know I guess it has a “British” look to it, but sadly I couldn’t help anyone with directions – sorry! So I bought this coat but now I’m having second feelings about it. I’m not sure if it’s as warm as I thought it was going to be, and I also just don’t know if I generally like it as much. A plus is that it’s majorly comfortable and I could take a nap in it. Maybe I should return it and look for another coat? I don’t know! What do you think – what’s your first instinct? Be honest with me!
Back to this soup, it will help you get over the coldness for sure and it will make your belly really happy. In fact your belly will probably start to happily talk to you. You might be weirded out at first when your belly talks to you, but soon you’ll learn to get to used to it. Make your belly happy!
This soup has all the good stuff in it. There’s cheese and milk to make it creamy, then there’s broccoli, carrots and corn to make it a vegetable dream. The soup is incredibly creamy and if you serve it with a piece of bread, you have a perfect dinner.
Even better this is a soup that takes about 20 minutes to cook. I hope you make this soup for dinner, it’s a win win situation all around.
With every spoonful you get a good serving of vegetables covered in creamy cheese sauce.
- 1/2 cup butter
- 4 cups frozen or fresh broccoli florets
- 1 cup carrots - peeled and chopped
- 1 cup frozen corn
- 3 cups chickenbroth
- 1 pound Velveeta cheese - cubed
- 1 cup milk
- 1 cup heavy cream
- 1 tablespoon garlic powder
- 1 teaspoon dried mustard
- 1/2 cup cornstarch
- 3/4 cup water
- Melt butter. Add in broccoli, carrots, corn and chicken broth.
- Bring to a simmer for 10 minutes.
- Add in cubed cheese, milk and heavy cream
- Stir in garlic powder and dried mustard.
- Mix until cheese is completely melted (5-10 minutes).
- In a separate bowl mix cornstarch and water until cornstarch is dissolved. Then add to soup mixture.
- Mix for about 5 minutes on medium high heat until you reach a thickness you like.
- Serve, Enjoy.
- Servings: 3-4