Soup’s On

Broccoli Cheese Soup
{adapted from the Black Eyed Pea}


Here’s what you’ll need:


1.5 lbs of broccoli, chopped to bite size pieces
3 small carrots {optional}
1lb of Velveeta, cubed
1 pint half & half
2 cups water
salt & pepper
1/2 cup corn starch
1 cup cold water

1. Steam or boil your broccoli until it’s tender. Set it aside.
*I threw half of my batch into the food processor to make it smooth. The other half stayed in nice bite size pieces. Feel free to keep them all bite size, unless you have too much time on your hands, like me.
**I also added in a few steamed carrots that I had in my fridge. I liked the pop of color they added when pulsed.


2. In a stock pot, combine your half & half with the 2 cups of water. 
Keep on very low heat. Don’t let it boil!


3. Drop in you cheese, salt, & pepper. Stir until melted. Keep below boiling point.
*We don’t have Velveeta in England, so I used cheddar- which is a decision I regret. Velveeta is the by far the victorious option … as much as my health conscious self hates to admit.

4. Stir in broccoli {and carrots, if you have them]. 


5. Mix cornstarch & water in a small bowl, and add to mixture. It will thicken the soup… quickly!