Being stuck in the COLD COLD days of winter, this soup just screamed to be made. I love Chili’s version with a little tomato on top, and this tasted very close. The secret? A small cube of velveeta at the end! I couldn’t believe it!
1 tablespoon melted butter
1/2 medium chopped onion
1 cups Whole Milk
2 cups chicken stock – reduced sodium
2 heads fresh broccoli
1 cup carrot, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
1/2 cup velveeta cheese
salt and pepper
1 Sauté onion in butter.
2. Add the chicken stock. Simmer for 20 minutes.
3. Add the broccoli, and carrots. Cook over low heat 20-25 minutes.
4. Add salt and pepper, and milk. Return to heat and add cheese and velveeta. Stir in nutmeg.