This is the most delicious and creamy soup you will ever taste, and it is just perfect for the cool days ahead. It is great served in a mug with a sandwich or for the soup course of an elegant dinner party. And this is truly a Southern “pass-along ” recipe. The original recipe is from Joyce Easterling of Mize, who passed it along to her sister-in-law Jean Easterling of Raleigh, who passed it along to her sister Lena Causey of Madison, who passed it along to me! So you must try this delicious soup, and don’t forget to pass it along to someone you love!
Creamy Broccoli Cheese Soup
16 ounces broccoli florets
2 cups chicken broth, divided
1 large onion, chopped
1 stick butter
1 heaping tablespoon flour
2 (10.75-ounce) cans mushroom soup
1 (14.25-ounce) can evaporated milk
8 ounces Velveeta cheese
Cook broccoli in 1 cup chicken broth until tender, and purée until smooth and creamy. Sauté onion in butter until tender. Add flour to onion mixture, and stir until smooth. Add puréed broccoli, remaining 1 cup chicken broth, mushroom soup, and evaporated milk to onion mixture and simmer for about 20 minutes. Add cheese and simmer until melted. Do not boil soup.
Yield: 6-8 servings
