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Southwestern Broccoli Cheese Soup Recipe

Southwestern Broccoli Cheese Soup Recipe photo by Taste of Home

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A friend gave me the recipe for this chunky vegetable soup, which I've been making for years. Recently, I changed the ingredients to give it some southwestern flair--and my husband liked it even better. -Peggy Hendrix of Richardson, Texas

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Southwestern Broccoli Cheese Soup Recipe

Prep/Total Time: 25 min.

Yield: 9 Servings

5 20 25

Ingredients

4 cups water
4 teaspoons reduced-sodium chicken bouillon granules or 2 vegetable bouillon cubes
4 cups fresh broccoli florets
3 cups frozen cubed hash brown potatoes
1 cup chopped carrots
1 cup chopped celery
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons all-purpose flour
2 cups fat-free milk
6 ounces reduced-fat process cheese (Velveeta), cubed
1 cup chunky salsa

Directions

In a large saucepan, combine the water, bouillon cubes, vegetables, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until the vegetables are tender.
Combine the flour and milk until smooth; gradually stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the cheese; cook and stir until cheese is melted. Add the salsa; cook and stir until heated through. Yield: 9 servings (about 2 quarts).

Nutritional Facts 1 cup equals 143 calories, 2 g fat (1 g saturated fat), 9 mg cholesterol, 856 mg sodium, 22 g carbohydrate, 4 g fiber, 8 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.

Originally published as Southwestern Broccoli Cheese Soup in Light & Tasty June/July 2004, p39

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Reviews for Southwestern Broccoli Cheese Soup

Southwestern Broccoli Cheese Soup

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(1-10) of 11 reviews

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Reviewed on Mar. 26, 2013 by jdanz2010

This was delicious! Highly recommend it. I had about 3/4 lb of ground beef I needed to use up so I threw that in. I cubed 3 potatoes instead of using frozen hash browns, and I used frozen broccoli because that's what I had on hand. Definitely a keeper!

Reviewed on Jan. 13, 2013 by heg351

We added hamburger meat with taco season. Very GOOD!

Reviewed on Jan. 07, 2012 by sjanz

LOVE LOVE LOVE THIS RECIPE!!! I have made this serveral time!!

Reviewed on Nov. 13, 2011 by swagner

Very tasty and easy to make soup!

Reviewed on Oct. 15, 2011 by CFranklin879

This was a great soup! My entire family loved it! I added a chopped medium onion to the recipe. Will definitely make again!

Reviewed on Jul. 22, 2011 by khhouston

This was a huge hit with my family. My son asked for soup because his braces had just been adjusted. I only made half a recipe because I did not want to have lots left over if they didn't like it. I'm making a full recipe today because they cleaned the pot and wanted more. I did change three things because of what was on hand. I used chicken stock instead of bouillon because I do not use bouillon. I used a finely diced potato and Mexican Velveeta. Great way to get kids to eat vegetables.

Reviewed on Apr. 09, 2011 by akoehler79

LOVE, LOVE, LOVE this soup!! By far the best broccoli cheese soup recipe out there. Definitely a keeper!

Reviewed on Nov. 30, 2010 by KerryKJordan

Excellent!! I just made this soup and am enjoying my first bowl. I used a litte less velveeta but tossed in some shredded colby-jack cheese. I also threw in a few shakes of Emeril's Southwest essence. I could never do this in 25 minutes, but wow! A keeper!

Reviewed on Sep. 27, 2010 by mehalv

Amazing! I followed the recipe exactly with excellent results. Delicious with warm bread!

Reviewed on Feb. 12, 2010 by kkdreessen

Very good!

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