Better Broccoli Cheese Soup
*This is the second broccoli cheese soup recipe on this blog. The first one has a sweet flavor; I prefer this more savory one.
3 (10 oz.) pkgs. frozen chopped broccoli
3 (14.5 oz) cans chicken broth
6 Tbsp. margarine
1 onion, chopped
1/2 c. all purpose flour
2 c. milk
1 1/2 lb. Velveeta, cubed
pepper to taste
In a large pot over medium heat, simmer broccoli in chicken broth* for 15 minutes.
In a large skillet, melt butter over medium heat. Add onions and saute until clear.
Add flour to the sauteed onions and stir well, forming a pasty substance. Gradually add the milk and stir until thick. Add this mixture to the broccoli mixture in the pot and stir well.
Add cheese, stirring until melted. Be sure not to bring soup to a boil or the cheese will break down.
Season to taste. Serve hot.
Note: You can substitute broccoli florets for the chopped broccoli if you like large pieces in your soup.
*You can skip the broth and use only water, but the broth adds a richer flavor to the soup. If you like your soup thinner, add about a cup more water to the broth/broccoli mixture.