With the chill increasing in the air, I find myself making soups, stews, chilies and chowders more frequently. This broccoli soup was an easy way for me to get extra vegetables into my kids when they were younger. It's smooth, creamy texture and cheesy goodness make it hit with them as adults, too.
Here's what you'll need:
1 head broccoli, in small florets
1/2 head cauliflower, in small florets
4 carrots, in 1-inch chunks
2 ribs celery, in 1-inch chunks
1 onion, chopped
3 potatoes, peeled and chunked
1 tsp minced garlic
1 tsp salt
1/2 tsp pepper
1 qt chicken broth or water
1 lb Velveeta
1/4 c half-n-half
Place the vegetables in a large pot, making sure the potatoes and carrots are on the bottom. They take longer to cook, so this helps ensure all the vegetables are cooked at the same time.
Add salt, pepper and water. Cover and bring to a boil. Reduce heat and simmer til potatoes and carrots are fork-tender, about 10 minutes. Remove from heat and cool slightly.
When my kids were little, they didn't like to see the chunks of vegetables, so I pureed it in the blender. Now, I only puree about half so it's still creamy, but also has texture. After the vegetables have cooled a little bit, process them in small batches in a blender or food processor.
Only fill the blender about half full. Otherwise the steam from the broth may cause the lid to pop off. Pulse until you've reached your desired texture.
Return to the pot and continue until all (or half) is blended.
Return to boil over medium heat, stirring frequently. Chop Velveeta into cubes.
Add cheese to soup and stir until melted. Turn off heat. Taste; adjust salt and pepper to taste.
Just before serving, stir in half-n-half.
This makes a LARGE pot. Fortunately, it freezes well.
Enjoy!
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