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Wednesday, January 25, 2017

Broccoli Cheese Soup Recipe

Broccoli. Cheese. Soup. Oh my.  I seriously could eat this every day. 

  • 4 cups Unsalted Chicken Stock (find the box type in the grocery store)
  • 1 lb bag of frozen broccoli florets or fresh broccoli
  • 10 1/2 oz can Rotel tomatoes with green chilies or I used a can of no salt diced tomatoes and 1 can of green chilies
  • 16 oz Velveeta reduced fat cheese

  1. Mix chicken stock, frozen/fresh broccoli with the Rotel tomatoes in a saucepan over medium-low heat. 
  2. Simmer for about 25 minutes or until the broccoli is tender. 
  3. Cube the Velveeta and add to the soup mixture. 
  4. Simmer till cheese is melted.
Alternatively, if you have an immersion blender, you could pulse it a few times to have a creamier texture. Or, take some of the soup and blend in a food processor.  


Click here to see my pick for an Immersion Blender

Hurry! Run to the store and make this soup today!

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