3cupsfresh broccoliroughly chop the florets and about an inch of the stems into small pieces
1onionchopped into small dice
1cupfresh carrotspeeled and chopped into small dice
3tspchicken base**see notes
10¾ ozcan cream of celery soup
½cupheavy whipping cream
2cupsshredded cheeseI use Velveeta Shreds, original
pepper to taste
In a large pot cook the onions, carrots, and salt in the oil, over medium heat, until the onions are translucent, about 5 minutes.
Turn the heat up to medium high. Add the broccoli, water, and chicken base and simmer until the broccoli is fork tender, about 15 minutes.
Turn the heat to medium low and stir in the cream of celery soup until it is fully incorporated.
Stir in the heavy cream.
Add the cheese, one cup at a time, stirring until it is all completely melted.
The soup will thicken in the fridge. It should thin out when you reheat- no need to add additional liquid.*Chicken base can be found in the soup aisle near the bouillon. It comes in a jar and is a paste-like texture. It has quite a bit more flavor than bouillon or stock.