Broccoli with Cheese Soup Recipe

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I love cheese and cook with it as often as possible. This soup is creamy and comforting with lots of noodles.—Nick Welty, Smithville, Ohio
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:12 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 12 servings


  • 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

Nutritional Facts

1 serving (1 cup) equals 238 calories, 12 g fat (7 g saturated fat), 50 mg cholesterol, 784 mg sodium, 21 g carbohydrate, 1 g fiber, 12 g protein.


  1. 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).
Editor's Note: 3/4 cup shredded zucchini may be substituted for the broccoli.
Originally published as Broccoli Cheese Soup in Taste of Home December/January 1998, p47

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Reviewed Feb. 18, 2016

"I did not have all of the correct ingredients, so my first impression could have been off (I didn't have enough milk, so added buttermilk to make up the difference, and did not have velveeta cheese, so added cheddar cheese instead) . I found it very runny so added flour to thicken, and I found it kind of bland. We had a lot of leftovers, so the second day I added potatoes and bacon. That made a GOOD soup! If I make it again, potatoes and bacon will go in the first time."

Reviewed Nov. 16, 2012

"This is the first soup I ever made and it was sooooo delicious. It has become a family favorite."

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