Broccoli Cheese Soup with Croutons

1/2 cup butter
1 onion, chopped
1 (16 oz.) pkg. frozen chopped broccoli
4 (14.5 oz.) cans chicken broth
1 (1 lb.) loaf Velveeta Processed Cheese Food, cubed (*See note)
2 cups milk
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water
cheese & garlic flavored croutons (for garnishing soup)


In a stock-pot, melt the butter over medium heat.

Cook the onion in butter until softened.

Stir in the broccoli and chicken broth.

Simmer until the broccoli is tender; within 10 to 15 minutes.

Reduce the heat, then stir in the cheese cubes until they've melted.

Stir in the milk and garlic powder.

In a small bowl, stir the cornstarch into the water, and until the corstarch has dissolved, then add it to the soup; cook, stirring frequently, until thick.

Ladle soup into bowls, and garnish with the cheese & garlic croutons.

*Note: Besides the 1 lb. loaf of Velveeta cheese, I also add an extra (8 ounces) of Velveeta to the soup. I think the (1 lb. 8 oz.) of cheese, makes this soup taste better.

Last edited by Domestic Goddess (8/23/2015 12:03 pm)