Black Eyed Pea's Broccoli-Cheese Soup
Copycat Black Eyed Pea restaurant broccoli-cheese soup — tender broccoli in a creamy, velvety Velveeta cheese sauce thickened with cornstarch.
AmericanVegetarianIntermediate25 minBy Northstar
Ingredients
Servings
6
- 1 0.5 lb fresh broccoli
- 2 cup water
- 0.8 tsp salt
- 0.5 cup cornstarch
- 1 cup cold water (for cornstarch slurry)
- 1 pint half-and-half
- 1 lb Velveeta cheese, cubed
- 0.5 tsp black pepper
Instructions
- 1
Steam or boil broccoli until tender. Chop into bite-sized pieces.
- 2
Place half-and-half and 2 cups water in the top of a double boiler over simmering water. Add Velveeta, salt, and pepper. Heat until cheese is melted, stirring often.
- 3
Add the cooked broccoli to the cheese mixture.
- 4
Mix cornstarch and 1 cup cold water in a small bowl until smooth. Stir into the cheese mixture. Continue heating over simmering water until soup thickens.
- 5
Serve hot.
Tags
soupcomfort foodvegetariancopycatbroccolicheese soup