Black-eyed Pea Broccoli Cheese Soup - Creamy, Cheesy Copycat Recipe
This Black-eyed Pea Broccoli Cheese Soup recipe recreates the restaurant favorite at home. Velvety melted cheese and tender broccoli combine for a rich, comforting soup that's loaded with flavor. Easy to make and perfect for cozy meals.
Servings 8
Calories 346kcal
Ingredients
- 1 1/2 pounds broccoli
- 1 pint half-and-half
- 2 cups water
- 1 pound pasteurized processed cheese (Velveeta)
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup cornstarch
- 1 cup water
Instructions
- Steam the broccoli until tender.
- Warm the half-and-half, water, cheese, salt, and pepper in a double boiler over simmering water until the cheese melts. Add the steamed broccoli and stir.
- Combine cornstarch with water, stirring until smooth. Pour the cornstarch slurry into the cheese mixture and mix well. Continue to cook over simmering water until the soup thickens.
Nutrition
Calories: 346kcal | Carbohydrates: 17g | Protein: 14g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 78mg | Sodium: 1003mg | Potassium: 420mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1275IU | Vitamin C: 76.4mg | Calcium: 696mg | Iron: 1.1mg
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