You’re Just 9 Ingredients Away From the Creamiest, Richest, Most Satisfying Soup On The Planet

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. Check out what our pals over at Kraft had to say about this cream of brocolli soup:

“Follow this Cream of Broccoli Soup Recipe — you won’t be disappointed! This velvety soup with chopped broccoli and creamy cheeses is a real crowd favorite!”

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 Gold Medal All-Purpose Flour

2 cups TruMoo 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 and stir onions in Land O Lakes butter in medium saucepan on medium-high heat 3 to 5 min. or until onions are crisp-tender. Whisk in Gold Medal flour until blended.
• Stir in TruMoo milk; cook on medium heat 2 min., stirring occasionally. Add Philadelphia cream cheese; cook and stir 2 to 3 min. or until melted.
• Add remaining ingredients; mix well. Cook 5 min. or 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!