Ingredients
6
6 servings
- •3 (14.5 ounce) cans chicken broth
- •1 head broccoli, chopped
- •1 head broccoli, finely chopped
- •½ cup shredded carrots
- •6 tablespoons salted butter, cubed
- •1 medium onion, thinly sliced
- •6 tablespoons all-purpose flour, or as needed
- •2 cups milk
- •½ (8 ounce) package processed cheese food (such as Velveeta®), cubed
Instructions
- Bring chicken broth to a simmer in a large pot. Add both heads of broccoli and carrots to the simmering stock; simmer for 5 minutes.
- Meanwhile, melt butter in a large skillet over medium heat. Add onion and saute until softened, about 5 minutes. Stir in flour, 1 tablespoon at a time. Cook and stir until a golden roux forms, about 2 minutes. Slowly add milk, 1/2 cup at a time, stirring continuously. Bring to a boil and cook until a thickened gravy forms, about 2 minutes.
- Slowly pour onion gravy into the broccoli mixture, stirring continuously. Bring to a simmer. Stir in processed cheese food. Simmer, stirring often, until cheese melts, about 5 minutes. Do not let the soup come to a boil or the cheese could separate.
Nutritional Facts
Per 6 servings
- Calories: 291
- Carbohydrate: 21g
- Fat: 19g
- Fiber: 3g
- Protein: 11g
- Sugar: 9g
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