Creamy Broccoli Soup That Nobody Will Believe You Made at Home

 

In a pinch, this can even be made in the microwave.  I usually avoid microwave cooking when possible, but even I had to admit that this recipe holds up to it.  I don’t think anyone even noticed the difference.

 

We’ve started having leftovers to take to work for lunch the next day, but not because of the soup.  I finally just started making a double batch!

 

Ingredients

¼ cup chopped onions

1 tablespoon Land O Lakes Butter

1 tablespoon Pillsbury All Purpose Flour

2 cups milk

4 oz. Philadelphia Cream Cheese, cubed

8 oz. Velveeta, cut into ½ inch cubes

1 10 oz. package of frozen, chopped broccoli, cooked and drained

¼ teaspoon McCormick Ground Nutmeg

⅛ teaspoon McCormick Black Pepper

 

Instructions:

Cook onions in butter in medium saucepan on medium-high heat 3 to 5 minutes or until onions are getting tender. Whisk in flour until blended.

Stir in milk; cook on medium heat 2 min., stirring occasionally. Add cream cheese; cook and stir 2-3 minutes or until melted.

Add remaining ingredients; mix well. Cook for a few more minutes, until heated through, stirring occasionally.

 

 

 

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Quick Tip:  I like to top ours with sharp, shredded cheddar to serve.

 

Thank you to Kraft for this fantastic recipe!

1 comments

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