Cook an onion in butter in a pan and then add a couple tablespoons of flour as thickener. Stir in some milk, some Velveeta cheese and a package of broccoli, and heat the mixture until the cheese melts.
Diced carrots and celery add additional color and flavor to the soup. Season to taste with garlic, nutmeg, salt and pepper. Some cooks include chicken broth in the liquid and use evaporated milk in place of regular milk. Use an immersion blender, if desired, to blend some of the hot soup for a thicker soup broth. Using reduced-fat versions of milk and cheese reduces the calorie content.
A slow cooker version of the soup combines a package of broccoli, a can of evaporated milk, a pound of Velveeta cheese, a can of cream of mushroom soup, a can of cream of celery soup, and a can of cream of chicken soup. First, cook an onion in butter until soft, then add the onion and the rest of the ingredients to the crock pot. Cook the mixture on low for four hours.
Consider topping the soup with garnishes, such as crumbled bacon, shredded cheddar cheese, diced red pepper, fresh herbs, or croutons, for additional color and texture.