- 1/3 cup chopped onion
- 1 tablespoon butter
- 5 cups chicken or vegetable broth
- 1 package (8 ounces) fine egg noodles
- 3 cups frozen chopped broccoli
- 1 garlic clove, minced
- 4 cups milk
- 3/4 pound process American cheese (Velveeta), cubed
- In a large saucepan over medium heat, saute onion in butter until tender. Add broth; bring to a boil. Add noodles; reduce heat and cook for 3 minutes. Stir in broccoli and garlic; cook for 4 minutes. Add milk and cheese. Cook over low heat until cheese is melted. Yield: 12 servings (about 3 quarts).
Originally published as Broccoli Cheese Soup in Taste of Home December/January 1998, p47
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Reviewed Nov. 16, 2012
This is the first soup I ever made and it was sooooo delicious. It has become a family favorite.