Ingredients
- 1 cup chopped onion
- 2 tablespoons butter
- 1-2 cloves minced garlic
- 6 cups water
- 3 teaspoons chicken bouillon (can add more if you want)
- 16-oz angel hair pasta, broken in half
- 24-oz frozen broccoli florets
- 6 cups milk
- 1-lb sliced or cubed American cheese (or Velveeta loaf)
- 1 teaspoon black pepper, or to taste
- 1 teaspoon Lawry's seasoned salt, or to taste
- Bacon, crumbled (for garnish)
- Green onions, sliced (for garnish)
- Cheddar cheese, shredded (for garnish)
How to Make
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Step 1: Heat the butter in a large stock pot. Add the onions and sauté for about 3 minutes, until softened. Add minced garlic and sauté until fragrant (this doesn't take long!). Add water, bouillon and frozen broccoli. Heat until boiling, stirring occasionally.
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Step 2: If you want your soup to have large chunks of broccoli florets, go to the next step. If you want to have smaller bites of broccoli, use an immersion blender until you are happy with the size of the broccoli in the soup.
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Step 3: Add angel hair pasta and cook for about 3 minutes.
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Step 4: Turn down the heat to low.
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Step 5: Add the milk and cubed cheese. DO NOT allow to boil once the cheese and milk have been added to the pot. Keeping on low heat, stir until the cheese is completely melted.
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Step 6: Top with shredded Cheddar cheese, green onions & crumbled bacon (if using garnishes).
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Step 7: Serve immediately, while hot.
We hope you enjoy this recipe!
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