I know for a fact some of y’all live in waaaay colder places than myself and get real winters where you’re up to your ears in snow for months and every morning you’re digging your cars out of it, and below freezing temperatures are the norm etc., but it has been cold here, and not just cold, but cold and rainy, a big blaaah to that.
Now, I will admit being a Southerner I pretty much freeze if it gets below 60 degrees but I’m definitely not exaggerating and I’m pretty much feeling it’s time for Spring to make it’s appearance haven’t felt my fingers since September. Fortunately, I have a wonderful cure for the rainy, cold, winter blues and that is this delicious creamy dreamy broccoli cheese soup. Not just any broccoli cheese soup, but the best I’ve ever had, and in my opinion those restaurants don’t have anything on this one. This recipe makes a lot a soup 4 Quarts!!! and I lost count of how many bowls I had on my cheat day, no shame at all here folks I was really looking forward to noshing this stuff. This is super awesome and tasty and not at all hard to make, and may I suggest dipping some bread in this? oh yesss, it’s good…
Alrighty, let’s start with some onions and butter…
Sauté these bad boys–this always smells sooo good 🙂
Then add your water and chicken soup base…
Get all of that stuff boiling…
Now add your cheese…
Then your noodles…
Cook all of that up, then add your broccoli…
Then pour your milk and heavy cream…
Then stir everything up and make sure it’s all lovely and hot, then enjoy…
Oh my, how yummy…
- 1 Pound of Velveeta Cheese.
- 2 (10 Ounce) Packages of Frozen Chopped Broccoli.
- 1 Tablespoon of Butter.
- 3/4 Cup Onions, Chopped.
- 6 Cups of Water.
- 6 Teaspoons of Chicken Soup Base OR 6 Chicken Bouillon Cubes.
- 1 (8 Ounce) Package of Fine Egg Noodles.
- 1 Teaspoon of Salt.
- 5 Cups of Milk.
- 1 Cup of Heavy Cream.
- 1/8 Teaspoon of Garlic Powder.
- Pepper To Taste.
- In a large pot on medium heat, sauté your onions with the butter.
- When your onions are browned, add your water and chicken soup base (or bouillon cubes).
- Bring to a boil for a few minutes then lower the temperature and place your cheese in the pot making sure to stir constantly until it is all melted.
- Now add your noodles and cook for a few more minutes until your noodles have started to soften.
- Now add your broccoli and pepper to taste.
- And now add your milk, heavy cream and garlic powder, stir all together and enjoy.
- You can either let the frozen broccoli sit out at room temperature to thaw a couple of hours before making the soup, or even stick it in the microwave for a little bit if you don't feel like waiting.
- I also made sure I got some of the water out of the broccoli by placing in a hand towel and gently squeezing.
- Also, slicing up your cheese in small pieces helped to quicken the melting process.