Lunch / Dinner
Broccoli Cheese Soup
Rich and indulgent, cheese soup is delicious at any time. Adding broccoli makes it a meal, and Velveeta gives it a velvety texture.
Sweat leeks and broccoli stems in a large pot over medium heat, partially covered, until leeks soften, about 5 minutes.
Stir in broth; increase heat to high and bring to a boil. Reduce heat to medium; simmer soup until broccoli stems are fork-tender, 10–15 minutes. Off heat, purée soup with a handheld blender.
Melt butter in a saucepan over medium-low heat; whisk in flour and cook 2 minutes, whisking constantly. Whisk in milk and bring to a simmer; add cheese and stir until it melts, 3–5 minutes.
Add cheese mixture to soup pot; stir in florets, carrot, and nutmeg. Season soup with salt and pepper.
For a smooth-textured soup, cook leeks and broccoli stems until very tender, then purée them.
Making a milk-based cheese sauce adds richness and a velvety texture to the soup.
To keep the soup from clumping or curdling, add the cheese mixture once the vegetables are blended.
% Daily Value*
Total Fat 29g 44%
Saturated Fat 18g 90%
Cholesterol 88mg 29%
Sodium 1500mg 62%
Carbs 36g 12%
Fiber 5g 20%
*Percent Daily Values are based on a 2,000 calorie diet.