Chrissy's Cheesy Cream Of Broccoli Soup
Chrissy’s Cheesy Cream of Broccoli Soup
¼ cup Butter (1/2 stick)
¼ Cup flour
1 Head of broccoli, But into florets, and finely chopped
1 Tbsp Ground Black Pepper
1 Tbsp Salt
1 Yellow Onion Diced
¼ cup Parsley
4 Cups Vegetable Broth
4 Cans Evaporated Milk (4 Cups Heavy Cream Optional)
2 Cans Cream of Mushroom Soup
½ Brick of shredded White Cheddar Cheese shredded
½ Block Velveeta Cheese cubed
In pan over medium heat Melt butter in pan and add onion stirring occasionally until translucent. Next add flour to make a roux. Stirring continuously until combined. Roughly 1 minute.
Whisking continuously add Vegetable broth about a cup at a time. Add 1 cup water to every 4 cups of broth, parsley, salt, and pepper.
Bring to a boil over high heat, Whisking occasionally for 12 minutes.
Add broccoli and lower heat to a simmer. Cook for 40 minutes, stirring occasionally.
Roughly 30 minutes before serving slowly add in cubed Velveeta Cheese and melt completely, stirring constantly. Next slowly whisk in shredded cheese until melted and canned milk. Simmer for another 10 minutes. Turn off and cover 10 minutes before serving.
Serves roughly 8-10 servings