Arizona Broccoli Cheese Soup
Servings 12 Servings
Ingredients
- 8 cups Chicken Stock
- 1.5 tbsp Chicken Bouillon Granules
- 5 crowns Broccoli (or 3 if you add a head of cauliflower)
- 1 Sweet Onion
- 2 cups Celery
- 1 cup Carrots
- 16 oz Velveeta Shreds
- 3 cups Unsweetened Plain Almond Milk
- 1/3 cup Flour
- Salt and Pepper
Instructions
- Dice all the veggies into bite size pieces
- Add chicken stock, bouillon, broccoli, onion, celery, and carrots to a stock pot
- Add salt and pepper to taste
- Bring to a boil and cook til tender
- When veggies are cooked down and tender, add about 4 cups of water to the soup
- Bring back to a boil.
- Add the flour to a measuring cup, then pour in a few ladles of the soup broth
- Mix the flour and broth together until lumps are gone
- Pour the flour and broth mixture back into the soup and stir
- Simmer for 20 minutes, stirring occasionally until soup begins to thicken
- Add almond milk and cheese
- Simmer for another 30 minutes, stirring occasionally