Broccoli Cheese Soup :)
"I got this out of a Mayberry book years ago and it never lasts long, one of the best broccoli cheese soups that I have found.."
photo by lauralie41
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 cup water
- 1 chicken bouillon cube
- 1 (10 ounce) package frozen chopped broccoli
- 1 medium carrot, grated
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 lb Velveeta cheese
- 1 (10 ounce) can cream of chicken soup
- 1 tablespoon minced onion flakes
- 1 tablespoon Worcestershire sauce
- salt and pepper
directions
- In a saucepan bring the water and bouillon cube to a boil. Add the broccoli and carrot. Cook according to the broccoli package directions and remove from heat.Do Not Drain.
- In a separate saucepan, melt the butter and slowly stir in the flour. Continue stirring while gradually adding the milk. Stir in the cheese, soup, onion, Worcestershire sauce, salt, and pepper. Add the broccoli mixture to the white sauce mixture and cook over medium to low heat until the soup is the desired thickness. Enjoy!
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Reviews
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I think this soup is too cheesy as others have mentioned - it is missing the broccoli flavour that makes this soup good. That said, I think it is a good recipe after some modification. Next time, I plan to use half of a chopped onion (instead of the dried flakes) - I will sautee the onion in the pot before adding the broth. I will also cut back on the cheese...maybe only using half a pound or 3/4 of a pound. And, in place of the cream of chicken soup, I will use cream of broccoli. -
A very tasty soup. Normaly I don't like velveeta but in this soup I do. I did not want to purchase a large block so bought a 12 ounce package of slices. I thought it was plenty of cheese but that may be a personal preference.The low rating is because I prefer fresh broccoli not a fault of the recipe I am sure. - Sorry - Stir constantly while heating all mixture together or flour will stick to pan bottom of pan. I probably should have used my silicone spatula for that, as the heat would not hurt it and a spoon did not cover a large enough area at a time. -
We gobbled this right up! I prefer chicken stock to boullion so that's what I used. I also thought that the addition of the worcestershire seemed a bit out of synch with the rest of the recipe so I elminated it. I used onion and garlic powder in place of the onion flakes. The carrot adds beautiful color and extra nutrition (and when you are cooking with processed cheese and canned soup you need all the help you can get!) . Loved it! -
Oh how do I love this soup! It is so delicious!!! The only little change I made was to use homemade chicken stock in place of the bouillon. (Watching the salt) Thank you Faith for posting this fantastic recipe!!!! -
Most DELICIOSO! My picky-eating son, who is not a fan of any soup, not only greatly enjoyed the flavor of this soup, but he also requested that I make it again, so on this cold Rio Grande Valley morning, I am cooking up another pot. Thank you very much for sharing this great recipe!
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Tweaks
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We gobbled this right up! I prefer chicken stock to boullion so that's what I used. I also thought that the addition of the worcestershire seemed a bit out of synch with the rest of the recipe so I elminated it. I used onion and garlic powder in place of the onion flakes. The carrot adds beautiful color and extra nutrition (and when you are cooking with processed cheese and canned soup you need all the help you can get!) . Loved it!
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Oh how do I love this soup! It is so delicious!!! The only little change I made was to use homemade chicken stock in place of the bouillon. (Watching the salt) Thank you Faith for posting this fantastic recipe!!!!
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Tasty but very rich, this soup was considered "too cheesy" and "salty" by my family. I like the recipe itself and may try it again using low-sodium cream of chicken soup and homemade chicken stock instead of bouillon.
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Delicious and very easy to throw together. I used chicken broth in place of the water and bouillon cube but otherwise kept to the recipe. The milk I used was skim since I am cutting back on calories, but this soup was still thick and rich. The ingredients are for the most part basic staples so this could make a good last minute meal with a salad and some good bread. -
Very tasty! I made this in a bread bowl, and we used the toasted bread to dip in the soup. Also, I used fresh broccoli instead of frozen and chicken broth instead of water and bouillon. I left out the worcestershire sauce since I didn't have any. I think next time I will add more broccoli and maybe a tad less Velveeta. The bread bowl was a great addition, though. Thanks for the recipe.
RECIPE SUBMITTED BY
faith58
United States
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