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Broccoli Cheese Soup Recipe

Photo by: Taste of Home

Carol Miller's creamy soup is always cause for lively conversation when she serves it to her family. "That's because I add different shaped pasta to the soup each time,"—Carol Miller, Rittman, Ohio

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12-16 Servings
Prep: 10 min. Cook: 30 min.

Ingredients

1-1/2 cups chopped onions
2 tablespoons butter
6 cups hot water
6 chicken bouillon cubes
1/4 teaspoon garlic powder
8 ounces uncooked pasta
2 teaspoons salt
6 cups frozen chopped broccoli
6 cups milk
1 pound process American cheese, cubed

Directions

In a Dutch oven or soup kettle, saute onion in butter until tender. Add the water, bouillon and garlic powder; bring to a boil. Stir until bouillon is dissolved. Add pasta and salt; cook and stir for 3 minutes.
Add broccoli; cook and stir for 3-4 minutes or until pasta is tender. Add milk and cheese; cook and stir over low heat until cheese is melted. Yield: 12-16 servings (4 quarts).

Broccoli Cheese Soup published in Country Woman January/February 1996, p16

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