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Broccoli with Cheese Soup

 Broccoli with Cheese Soup
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
12 ServingsPrep/Total Time: 15 min.


  • 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).
Editor's Note: 3/4 cup shredded zucchini may be substituted for the broccoli.
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.