1/2 cup Delizia Butter Extra Virgin Olive Oil
1 onion, chopped
1 (16 oz) package frozen chopped broccoli
4 (14.5 oz) cans chicken broth1 (1 lb) loaf processed cheese, cubed (Velveeta large loaf)
2 cups milk
1 Tbsp garlic powder
2/3 cup cornstarch
1 cup water
In a stockpot, cook onion in Butter oil until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10-15 minutes.
Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder. In a small bowl, stir cornstarch into water until dissolved. Stir into soup, stirring frequently, until thickened.
Notes: This recipe is adaptable to variation. Add some fresh broccoli to the soup to give it more texture, cooking it slightly first, and then chop into bite sized pieces. Add 1/2 cup white wine to the broth when the onions are cooking. Add some red pepper flakes and seasoned salt to taste.
6-8 servings