Thank you Pinterest for linking me to Hello Homebody, http://hello-homebody.com/2013/09/13/broccoli-cheese-jalapeno-soup/. With autumn bringing in random bursts of cold weather, soup is a great way to combat the nip in the air and eat a light but yummy meal for dinner.
P.S. this soup was not very spicy, which I liked. There was a slight heat to the back of my throat on occasional bites, which I liked. If you want to up the spice level, I would suggest adding some of your favorite hot sauce or red pepper flakes.
- 1/4 cup Cornstarch + 1/4 cup Cold Water
- 2 1/2 cups finely chopped Broccoli
- 1 lb of Velveeta
- 1/2 can Cheddar Soup
- 1/8 cup Canned Jalapeños + 1/8 cup of the Jalapeño Juice from the can
- 8 cups Water, + extra to boil broccoli
- 1 teaspoon of Granulated Garlic
- 1 teaspoon of Salt
Step 1: Put chopped broccoli into a saucepan. Cover with water and bring to a simmer for 10-15 minutes, or until broccoli is tender.
Step 2: Drain broccoli and set aside.
Step 3: Place jalapeños and jalapeno juice into a blender and puree.
Step 4: Cut the cheese into small cubes for easy melting.
Step 5: Whisk corn starch into 1/4 cup of cold water and set aside.
Step 6: In a sauce pot, add 8 cups of water and bring to a boil.
Step 7: When water comes to a boil, whisk in cheese soup and corn starch mixture.
Step 8: Turn burner off and carefully add cheese cubes to the pot.
* Note 1: I am emphasizing on being careful because I didn’t heed Hello Homebody’s words and I got splashed with boiling water. Ouch!
*Note 2: You may be wondering why you see pieces of broccoli in my soup already. I sliced the cheese on the same cutting board that I chopped the broccoli on, so some of the cheese had bits of broccoli attached to it.
Step 9: Keep stirring until cheese has melted. Mix in broccoli, garlic, salt and jalapeño purée.
Step 10: Eat and Enjoy!