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Broccoli Cheese Soup Recipe

Broccoli Cheese Soup Recipe photo by Taste of Home

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This simple soup has basic ingredients, but it tastes so good. The green broccoli florets and the brilliant orange carrots make this creamy soup a colorful addition to any table.

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Broccoli Cheese Soup Recipe

Prep: 5 min. Cook: 30 min.

Yield: 6 Servings

5 30 35

Ingredients

2 cups sliced fresh carrots
2 cups broccoli florets
1 cup sliced celery
1-1/2 cups chopped onion
1/2 cup butter
3/4 cup all-purpose flour
1 can (10-1/2 ounces) condensed chicken broth, undiluted
4 cups whole milk
1/2 pound process cheese (Velveeta), cubed

Directions

In a large saucepan, bring 2 quarts water to a boil. Add carrots, broccoli and celery; cover and boil for 5 minutes. Drain and set aside.
In the same saucepan, saute onion in butter. Add flour and stir to make smooth paste. Gradually add chicken broth and milk. Cook until mixture thickens, about 8-10 minutes. Add vegetables; heat until tender. Add cheese; heat until cheese is melted. Yield: 6-8 servings (2 quarts).

Nutritional Facts 1 serving (1 cup) equals 472 calories, 31 g fat (19 g saturated fat), 88 mg cholesterol, 1,033 mg sodium, 32 g carbohydrate, 3 g fiber, 18 g protein.

Originally published as Broccoli Cheese Soup in Bountiful Harvest Cookbook , p54

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Reviews for Broccoli Cheese Soup

Broccoli Cheese Soup

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(11-16) of 16 reviews

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Reviewed on Sep. 22, 2011 by dbljdblk

My family loved this, but I doubled it so I could freeze some for a later date. I also added garlic, and omitted celery. Everyone should try this one.

Reviewed on Feb. 19, 2011 by Lynnhart

This soup is fantastic! I added garlic, salt and pepper. I did not have the velvetta cheese and used cheddar instead worked great!!

Reviewed on Jan. 05, 2011 by sduchene

Very good--husband relly liked it

Reviewed on Nov. 22, 2009 by baade3

I used cauliflower instead of celery, used less onion (because of the first review), and added 3/4 lb. instead of 1/2 lb. of Velveeta. It turned into a wonderful, cheesy cream of vegetable! It does need some salt and pepper to taste, but otherwise I highly recommend this easy, quick recipe!

Reviewed on Oct. 07, 2008 by SharonKayG

To much onion, I did the recipe to the exact and it tasted more like onion soup then broccoli soup. I added real bacon and that helped take the fade the onion taste, all I need was some spuds and it would make a great potato cheesy patoto soup.

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