Ingredients and Weight: - 1.5 cups chopped broccoli florets (about 6 ounces) - 1/2 cup chopped onion (about 1/2 small onion) - 2 cloves garlic, minced - 2 tablespoons olive oil - 4 cups chicken broth or vegetable broth - 1 cup evaporated milk - 1 can (10.75 ounces) condensed cream of celery soup - 1 can (10.75 ounces) condensed cream of mushroom soup - 1/2 teaspoon salt - 1/4 teaspoon freshly ground black pepper - 1 cup (8 ounces) Velveeta cheese, cubed
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Difficulty Level: 1 (Simple)
Preparation Method Steps: 1. In a large pot, heat olive oil over medium heat. 2. Add onion and garlic and cook until softened, about 5 minutes. 3. Add broccoli and cook until slightly tender, about 3 minutes. 4. Stir in chicken broth, evaporated milk, cream of celery soup, cream of mushroom soup, salt, and black pepper. 5. Bring to a boil, then reduce heat and simmer for 15 minutes. 6. Add Velveeta cheese and stir until melted and smooth.
Nutritional Information: - Serving Size: 1 cup - Calories: 260 - Fat: 15g (23% DV) - Sodium: 720mg (30% DV) - Carbohydrates: 26g (9% DV) - Protein: 11g (22% DV)
Dish Characteristics: - Creamy and cheesy - Rich and flavorful - Comforting and heartwarming
User Comments: - "This soup is so delicious and easy to make! It's perfect for a cold night." - "I love the cheesy flavor and the broccoli adds a nice crunch." - "This soup is a family favorite. It's always a hit at dinner parties."
Special Precautions and Tips: - Use low-sodium broth or milk if you are concerned about sodium intake. - For a smoother soup, puree it with an immersion blender after cooking. - Serve with crusty bread or crackers for dipping.