I don’t know about you, but I keep Velveeta (or at least, off-brand Velveeta) as a staple in my house. I LOVE dip and that easy cheese just makes it so much better. I also use frozen broccoli for a dish at Thanksgiving and always over-buy. So here’s my quick mash-up soup I made.
- 1 TBS butter, 1 TBS olive oil
- 2 TBS flour
- 1/4 c. onion
- 2 1/2 c. milk
- 3/4 lb. Velveeta cheese, cut in chunks
- 15 oz frozen broccoli
- salt and pepper to taste
Melt the butter and heat the oil in a large pot, saute the onions and add flour. Turn over until combined and then add milk, slowly. Whisk to get rid of large clumps.
***KEEP AN EYE ON MILK**** Milk is one of the worst things to let boil over. Add the Velveeta cheese and let it melt.
I bought large broccoli chunks so I thawed it in the microwave for about 30 sec and then chopped them up into smaller pieces and added it to the soup. You can add more or less depending on your preference.
If I had thought of it before hand, I would have bought a bread bowl to put this in, but since I made it while I was recovering from wisdom teeth surgery, this was perfect as is.
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