Broccoli Cheese Soup Recipe
Broccoli Cheese Soup Recipe photo by Taste of Home

Broccoli Cheese Soup Recipe

Publisher Photo
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
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES:12-16 servings
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES: 12-16 servings

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 cheese (Velveeta), cubed

Directions

  1. 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.
  2. 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).
Originally published as Broccoli Cheese Soup in Country Woman January/February 1996, p16

Reviews for Broccoli Cheese Soup

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   (2)
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MY REVIEW
Reviewed Nov. 27, 2013

Best soup ever!!!

MY REVIEW
Reviewed Sep. 9, 2010

absolutely wonderful

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