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Broccoli Cheese Soup

 Broccoli Cheese Soup
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
12-16 ServingsPrep: 10 min. Cook: 30 min.


  • 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


  • 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).