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Broccoli-Cheese Noodle Soup Recipe

Broccoli-Cheese Noodle Soup Recipe photo by Taste of Home

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"My husband's aunt shared the recipe for this creamy soup, which tastes like you spent all day cooking," pens Trinity Nicholas from Mt.Carbon, West Virgina. "It's very filling with a salad and bread. We spoon the leftovers over baked potatoes."

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Broccoli-Cheese Noodle Soup Recipe

Prep/Total Time: 25 min.

Yield: 4-5 Servings

25 25

Ingredients

3 cups frozen chopped broccoli
2 ounces angel hair pasta, broken into small pieces
1/4 cup butter, cubed
1 tablespoon all-purpose flour
1 cup water
3/4 cup milk
1/8 teaspoon pepper
6 ounces process cheese (Velveeta), cubed
1/2 cup sour cream

Directions

Cook both the broccoli and pasta according to package directions; drain. In a large saucepan, melt butter; stir in flour until smooth. Gradually stir in the water, milk and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; stir in cheese until melted. Stir in the broccoli, pasta and sour cream; heat through (do not boil). Yield: 4-5 servings.

Nutritional Facts 1 serving (1 cup) equals 325 calories, 23 g fat (15 g saturated fat), 67 mg cholesterol, 541 mg sodium, 17 g carbohydrate, 2 g fiber, 12 g protein.

Originally published as Broccoli-Cheese Noodle Soup in Quick Cooking November/December 2004, p45

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Broccoli-Cheese Noodle Soup

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Reviewed on May. 21, 2013 by BlaineL

Delicious! I will double next time, because the servings were small. My 2 year old daughter kept saying, "this is so so good".

Reviewed on Dec. 09, 2009 by Ang5565@aol.com

This recipe is so easy! The only thing I didn't like about it was that it only made a small amount (when I want a BOWL of soup as a meal, I want a BOWL not a cup), so next time I'll double (or triple) the recipe. It was SOOOOO good!