Community Pick
Broccoli and Cheese Soup
"This is a good, filling soup. I like to have it with sandwiches or Pepperoni Bread."
photo by Anonymous
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 bunch broccoli
- 1⁄2 cup butter
- 1 medium onion, chopped
- 1⁄2 cup flour
- 2 cups milk
- 1 cup grated mild cheddar cheese or 1 cup sharp cheddar cheese
- 2 (10 3/4 ounce) cans chicken broth
- salt and pepper
- Velveeta cheese
directions
- Cook broccoli until tender& drain.
- Cook onions in butter until tender& transparent.
- Stir in flour& cook 5 minutes, stirring constantly.
- Add milk slowly, stirring constantly.
- Stir in grated cheese until smooth.
- Slowly blend broth into sauce.
- Add Velveeta cheese and stir until melted.
- Puree 1/2 cup of the broccoli with a fork (or in the food processor).
- Cut the rest of the broccoli into pieces.
- Add all broccoli to the soup.
- Simmer 15 minutes.
- You can add more Velveeta for a cheesier flavor.
Questions & Replies
-
How much velveeta
Reviews
-
The best broccoli soup I have eaten to this point. Turned out very smooth and with an excellent taste. I used 12oz of Velveeta in mine, and the taste was just right. Also reheated well. As suggested, I served it with pepperoni bread. -
This is an awesome broccoli and cheese soup recipe!! I pretty much followed the recipe as written, but used one can cheddar cheese soup and one can fiesta nacho cheese soup to replace the velveeta cheese and also reduced the chicken broth to 1 1/2 cups. Very quick and easy recipe, the best broccoli cheese soup I have ever made!! -
Cheese and broccoli play tag with each other in a fantastic taste adventure. A must try for anyone who wants a go to recipe for cheese & broccoli soup. I've made this countless times and have never been disappointed. <br/><br/>I like to leave the broccoli in big chunks for nom nom texture. -
Nothing left in the pot, wife, kids and parents raved. -
Great recipe. I modified a little. Sauteed garlic and shallots with cooking oil, added in finely chopped broccoli. I used reduced fat half and half cream, shredded 2% reduced fat sharp cheddar cheese, added some spring onion. Used 1/4 cup butter only. Also added cubed sausages to the soup. Did not use velveta. Turned out great flavor despite using reduced fat ingredients. You can't go wrong with this.
see 154 more reviews
Tweaks
-
We loved it! I was making for lent so I used Vegetable broth instead of the chicken and I added potatoes and carrots...DELISH
-
Awesome recipe! Definitely a keeper. The only change I made was to substitute the two cans of chicken broth with 2 cans of cream of celery soup (because that's what I had on hand) and it turned out amazing. My family loved it. Will cook this again for Thanksgiving.
-
so good and so simple!! i sauteed a diced jalepeno with the onion and added a few dashes of hot sauce before serving. i didn't have velveeta cheese but had tostitos spicy cheese sauce so i used a half a jar of that instead...can you tell we like it spicy????? lol i steamed the broccoli until very soft so i didnt need to use the food processor since the broccoli fell apart on its own. i'll make this recipe often.
-
Yummy! This soup is wonderful!! I used frozen broccoli because fresh veggies are expensive where I live. I also used vegetable broth instead of chicken to make it vegetarian friendly. We served it the fresh baked challah and it was wonderful. I will be making this again soon! -
I liked this soup a lot. I didn't have any velveeta so I used shredded cheddar cheese instead. Came out very tasty and thick. Was good for leftovers too.
see 2 more tweaks
RECIPE SUBMITTED BY
Wendy13
United States
