Broccoli Cheese Soup
This recipe is truly unique and will surprise your taste buds with it’s deliciousness.
It went from 55 degrees here in Kansas City to 8 degrees within 24 hours. We are all needing something warm for our tummies. 
Broccoli Cheese Soup
- 30 oz frozen broccoli
- 3 cans chicken broth (the small ones)
- 6 TBSP butter
- 1 chopped onion
- 1/2 cup flour
- 2 cans coconut milk
- 1 1/2 lbs velveeta cubed
- pinch of pepper
Simmer the broccoli in the chicken broth, just until the broccoli softens.
Melt butter in a soup pot.
Saute onions for about 2 minutes.
Add flour and make a paste by combining it with the onions and butter.
Slowly whisk in the coconut milk, until thick and bubbly.
Add chicken broth and broccoli, stir together.
Add the cheese and melt. (Do not boil)
Use an immersion blender to thoroughly mix the soup and break up some of the broccoli chunks. I like to leave some bigger pieces of broccoli though.
Serve warm with some hot, toasty bread, and a salad if you like.
Cheers to a nice, delicious, winter meal!
