Broccoli Cheese Soup

Prep: 
10 minutes
Total: 
40 minutes
Makes: 
12 servings
Utensil: 
Saladmaster Food Processor
5 Qt./4.7 L Multi-Purpose Oil Core
Rate Recipe: 

Ingredients

12
cup
butter
(114
g)
1
onion, strung, use Cone #2
1
16-ounce (454g) package frozen chopped broccoli
4
14.5-ounce (430 mL) cans chicken broth
1
pound
Velveeta cheese, cubed
(454
g)
2
cups
milk
(475
mL)
1
tablespoon
garlic powder
(8
g)
23
cup
cornstarch
(85
g)
1
cup
water
(240
mL)
Directions: 
  1. Set temperature on digital probe to 325°F/165°C for the MP5. Add butter.
  2. When butter is melted, add onions and cook until softened.
  3. Stir in broccoli and cover with chicken broth. Simmer until broccoli is tender, about 10 - 15 minutes.
  4. Reduce temperature to 200°F/95°C. Stir in cheese cubes. Occasionally stir mixture until cheese is melted. Add in milk and garlic powder.
  5. In a small bowl, stir cornstarch into water until dissolved. Add to soup.
  6. Cook, stirring frequently, until thick. Serve warm.
Nutritional Information per Serving
Calories: 
260
Total Fat: 
16g
Saturated Fat: 
10g
Cholesterol: 
44mg
Sodium: 
1065mg
Total Carbs: 
16g
Dietary Fiber: 
1g
Sugar: 
6g
Protein: 
11g

Directions

Reviews