Double-Cheese Broccoli Soup
Prep
30-60 mins
Total
25 MIN
Servings
6 Servings
This broccoli soup is delicious, warm and guaranteed to make cold fingers toasty again, not to mention hearty and velvety with chopped broccoli and creamy cheeses.
Ingredients
1
tbsp
non-hydrogenated margarine
1/4
cup
chopped onions
1
tbsp
flour
3-1/2
cups
milk
225
g
Velveeta Process Cheese Product, cut into 1/2-inch cubes
125
g
(1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, cubed
2
cups
frozen chopped broccoli, cooked, drained
1/4
tsp
ground nutmeg
1/8
tsp
pepper
Instructions
Step 1
Melt margarine in medium saucepan on medium-high heat. Add onions; cook and stir 3 to 5 min. or until softened. Whisk in flour until blended.
Step 2
Stir in milk; cook 2 min., stirring constantly. Add Velveeta and cream cheese; cook and stir 2 to 3 min. or until completely melted.
Step 3
Add remaining ingredients; mix well. Cook 5 min. or until heated through, stirring occasionally.
