Broccoli Cheese Soup

So yes, I have posted this before, but it was a post with a bunch of other recipes and what not in there so I feel like it kind of got lost and deserves its own post.  I made this again for dinner last night and mmm… it is just so dang good!  

For as long as I can remember my favorite soup has been broccoli cheese.  And lucky for me, broccoli is one of those veggies my hubby will actually eat!

This was (originally) another recipe that I found on Pinterest, here.  Well, I didn’t like the “1 1/2 cubes of butter” explanation (I mean, really, what the heck is a “cube” of butter?!).  But, observant little me noticed the small print which said that she had found the picture for the recipe on allrecipes.com (one of my all-time favorite recipe websites).  I went to allrecipes and found a very similar recipe that actually had a measurement for the butter (6 tablespoons), but slightly different directions, so I combined the two:

Ingredients:

• 2-3 bunches chopped broccoli (cut into relatively small pieces or you can blend the soup between steps 5 and 6)
• 6 tablespoons butter
• 1/2 cup flour
• 42 oz. chicken broth
• 2 cups heavy cream
• 16 oz. Velveeta, cubed
• salt, pepper and paprika to taste
• 2 onion cubes (like bouillon or chicken cubes but onion; they are fantastic to get the oniony flavor but without the actual onion to make my husband [or any other onion-haters] happy; you can also just use onion powder)

Directions:

1. Melt butter in saucepan and add broccoli.
2. Heat on high for 3-5 minutes, then stir in flour.
3. Gradually add chicken broth while stirring.
4. Cover and simmer for 10 minutes.
5. Stir in heavy cream.
6. Add cubes of Velveeta and cook until melted stirring occasionally.  Be sure to not let the soup boil as the cheese will break down (so says the allrecipes.com recipe).
7. Add onion cubes or powder, salt, pepper and paprika to taste.  (I’d say we probably use a good tablespoon or so of paprika.  You can always start with a little, taste, then add more.)

My husband suggested adding the paprika and it added a WONDERFUL flavor to it!  I hope you love this soup as much as we do!

Also, this does make a lot.  The two of us normally eat it for dinner one night, leftovers another night and I have enough to freeze for another meal later on.  That being said, you could absolutely halve the recipe if you don’t want so much left over or it’s GREAT for big families.