Ingredients:
3 cans (10-3/4 ounces each) cheddar cheese or broccoli cheese soup, condensed and undiluted
2 cans (10-3/4 ounces each) cream
en soup or cream celery soup
2 cans (14 ounces each)
en or vegetable broth
1 quart half-and-half
2 cups milk
2 bags (16 ounces each) frozen broccoli florets, thawed
1 medium onion, finely chopped
1 Tbsp. olive oil
salt and garlic powder, to taste
Directions:
In large soup pot, add olive oil and saute onion until translucent. Add all soups, broth, half-n-half and milk, salt and garlic powder. Stir to mix completely. Simmer over low heat about 1 hour, stirring often to prevent sticking and burning. Add broccoli; stir. Simmer another 30-45 minutes until heated through. Serve with garlic/cheese croutons.
Serves 4-6 as dinner with sandwiches or by itself or 8-10 as soup course to dinner. Freezes and reheats well.
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