Aunt Janie’s Broccoli Cheese Soup
This is Aunt Janie's original recipe, which was served at Groeber's Lounge. It is a creamy, comforting blend of tender broccoli florets with a rich, cheesy base that is not too thick. It's a hearty soup perfect for a cozy meal, with the cheese providing a smooth, savory taste that complements the broccoli's fresh, slightly earthy flavor.
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Equipment
- 1 Stock Pot
Ingredients
- 48 oz chicken broth
- 16 oz half-n-half
- ¼ cup butter
- 1 lbs Velveetta Cheese DO NOT use a substitute!
- 20 oz broccoli florets Frozen (adjust to your taste, but put in at least 10 oz – I like a lot of broccoli)
Instructions
- In a large stock pot, bring the chicken broth to a simmer.
- Add the Velveetta cheese and stir gently until all the cheese has melted and is incorporated into the broth. NOTE: You may want to cut it up into 1 to 2-inch cubes before adding it for faster melting.
- Stir in the half-n-half and butter and bring to a low simmer.
- Add the frozen broccoli florets and cover, and keep the temperature low.
- Continue cooking on low until the soup begins to simmer.
- Salt and pepper to taste.
Notes
While I have made good variations of Aunt Janie’s recipe (like adding onions, swapping the broccoli for another veggie, etc.), they pale in comparison. The original is THE BEST!
Nutrition
Calories: 258kcalCarbohydrates: 8gProtein: 12gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mgSodium: 735mgPotassium: 348mgFiber: 1gSugar: 3gVitamin A: 904IUVitamin C: 42mgVitamin D: 0.2µgVitamin E: 1mgCalcium: 463mgIron: 1mgZinc: 1mg
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