Cheesy Cream of Broccoli

This cream of broccoli soup is actually a modification from my favorite cheesy onion soup. I'm finding that with a good cream of "something" soup base, you can change up the ingredients and create a bunch of different flavors.

This would be really good with asparagus, or you could swap the Velveeta for Parmesan and add blended tomatoes and basil for a creamy tomato.

I'll share if I make different versions and how they turn out.

Cheesy Cream-of-Broccoli Soup

White Sauce

4 tbsp butter

4 tbsp flour

12 oz can evaporated milk

In a small saucepan melt butter, add flour. Cook on medium heat until you smell the flour...nutty smell.
Add milk slowly whisking each time. Set aside.

Soup

3 tbsp butter

2 sweet onions diced half inch pieces

1 tbsp chopped garlic (2 cloves)

1 cup finely diced celery

1 cup diced carrots
1 generous crown of Broccoli diced in small florets.

Lawry's seasoning salt

2 chicken or boullion cubes

1 quart chicken bone broth

8 oz Velveeta cheese cubed

white sauce above

In Dutch oven melt 3 tbsp butter. Add onions. Cook until translucent.
Add garlic, celery and carrots. Sautee’ on medium low until the carrots begin to soften.
Season with Lawry’s or your favorite seasoning salt. Add bone broth and boullion.
Heat to simmer. Add broccoli and heat until bright green and just tender.
Add Velveeta cubes, stir until melted. Then add white sauce slowly. Stir after each addition.
Let simmer on low 20 minutes stirring often.