Cheesy Cream of Broccoli Soup!

I love a good cream of broccoli soup.  It can be hard to find a good one though.  Some of them are just too cheesy.  I know you never thought you would hear me say that one, right...lol?  Some of them are just sort of one note to me also.  They just have no depth of flavor.  This recipe is just the perfect blend and has a really good blend of flavors.  It can also be ready in less than an hour. 

 Here is what you need:

3 Tbs. butter
3 Tbs. flour
1/2 cup onion, finely diced
1/2 cup celery, finely diced
4 cups chicken broth
2 cups half and half
1 tsp. seasoned salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
2 tsp. Worcestershire sauce
1/2 tsp. Tabasco sauce
8 oz. cream cheese, softened
8 oz. Velveeta, softened
1 cup cheddar cheese, shredded
4 cups broccoli florets, cut in bite size pieces (can use fresh or frozen, thawed)


Melt the butter in a soup pot or Dutch oven.  Saute the onion and celery just until tender.  Add the flour to the mixture and cook for just a minute.  Slowly add the chicken broth and whisk until it is well blended.  Bring this up to a boil,  reduce heat and whisk it really well.  It should be slightly thickened.  Add the half and half, seasoned salt, black pepper, garlic powder, Worcestershire sauce, and Tabasco sauce.  Whisk well and keep on medium/low heat.  Don't let this boil after you add the half and half.

Cube the cream cheese and Velveeta and add those in.  Allow them to melt and whisk in the shredded cheddar cheese.  Whisk until this mixture is completely smooth. 

At the very end add the broccoli in and just cook for about 25-30 minutes.  Stir this several times during this, because it is a very cheesy soup and can stick.   Don't over cook this once the broccoli is added.  The broccoli should still be bright green at the end.  Remember that as it sits the broccoli cooks a little more.   To serve, garnish with a little more cheddar cheese and some seasoned croutons.

Cheesy Cream of Broccoli Soup!