But, (big pause) I can't just leave a recipe alone, can I? So, here is my gluten free version. You will need:
3 Tbsp. butter
Half of an onion
3 oz. cream cheese
1 can of chicken broth
3/4 cup milk - if you don't want your soup thick, use a cup
1/4 cup heavy whipping cream
8 oz. of Velveeta
1 bag of frozen broccoli florets - original recipe calls for 10 oz. but I like a little more
10-12 baby carrots
First, cut up your carrots lengthwise into quarters.
Then, boil your broccoli and carrots.
While they are boiling, cut up your onions. Dump your carrots and broccoli into a colander and melt your butter in your already hot pot. Cook the onions. While the onions are cooking, transfer your broccoli and carrots onto the cutting board and with a large knife, carefully chop them up. This will make the soup a little smoother.
When the onions are cooked, wisk in the cream cheese. Then stir in your chicken broth, milk and heavy whipping cream and let it cook for a few minutes. While that is cooking, cut the Velveeta into cubes. Next, add the broccoli, carrots and Velveeta and stir until melted. Let the soup simmer for a little while to set and you are done!
Enjoy with a baked potato or fruit for an awesome lunch!