Broccoli Cheeze Soup, Pleaze.

Dear Panera Bread :

You probably think that your Broccoli Cheese Soup is like, one of the most amazing soups on earth, huh??? Well, guess what?!

It really is.

But listen up, Chez de Panera - I've got a recipe that definitely rivals YOUR cheesy broccoli yumminess, and I can make it for a heck of a lot cheaper then $5 + dollars per bowl. Thats right. I will no longer be traveling far and wide just to get my weekly dose of broccoli cheese soup. I will be making it right.here. at. home. I hope this doesn't drive too big a wedge in our relationship. I will still spend the $7 + on your Bacon Turkey Bravo every week, don't you worry.

Love,

Broccoli Cheese Soup Luver 4 Ever

Its true, folks. I found a super simple, super amazing recipe for Broccoli Cheese Soup - its really, really great and SO easy to make. I made half a batch (a.k.a 6 servings) of the recipe and it was just enough for both of us to have gigantor sized bowls of it for dinner, plus enough leftover for 2 "lunch-sized" servings for the next day. I, of course, being a fresh produce fanatic, used fresh broccoli, not frozen. Please follow suit. Frozen chopped broccoli is just ... just don't do it. Broccoli is available year round, is very cheap, and only takes a minute to chop up. I used a whole head for the half batch and it was choke full of broccoli goodness! And I cannot wax poetic enough about the Velveeta cheese....I mean, who doesn't like bright yellow pasteurized prepared cheese product? Its gourmet dining at its finest.

I whipped this up, added 6,634 cups of grated sharp cheddar on top, and served it with a nice, crunchy sourdough baguette. $10 later, me and N had a meat-free, cheese-filled explosion of a dinner.

Broccoli Cheese Soup

(12 Servings)

Ingredients

· 1/2 cup butter

· 1 onion, chopped

· 1 (16 ounce) package frozen chopped broccoli OR 1 head fresh broccoli, stems removed, florets chopped into bite sized pieces

· 4 (14.5 ounce) cans chicken broth

· 1 (1 pound) loaf processed cheese food, cubed

· 2 cups milk

· 1 tablespoon garlic powder

· 2/3 cup cornstarch

· 1 cup water

Directions

1. In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.

2. Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.

3. In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.