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Broccoli-Cheese Noodle Soup Recipe

Broccoli-Cheese Noodle Soup Recipe

"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."
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4-5 servings


  • 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


  • 1. 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.
  • 2. 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.

Reviews for Broccoli-Cheese Noodle Soup

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Reviewed Oct. 23, 2013

"This soup was really tasty! We have a local restaurant that makes this soup and it's pretty close! I added a few extras myself to this to give it a little zip! Lisa DeVenture, New Franklin Ohio"

Reviewed May. 21, 2013

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

Reviewed Dec. 9, 2009

"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!"

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