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Southwestern Broccoli Cheese Soup Recipe

Southwestern Broccoli Cheese Soup Recipe

A friend gave me the recipe for this chunky vegetable soup, which I've been making for years. Recently, I changed the ingredients to give it some southwestern flair--and my husband liked it even better. -Peggy Hendrix of Richardson, Texas
TOTAL TIME: Prep/Total Time: 25 min. YIELD:9 servings

Ingredients

  • 4 cups water
  • 4 teaspoons reduced-sodium chicken bouillon granules or 2 vegetable bouillon cubes
  • 4 cups fresh broccoli florets
  • 3 cups frozen cubed hash brown potatoes
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons all-purpose flour
  • 2 cups fat-free milk
  • 6 ounces reduced-fat process cheese (Velveeta), cubed
  • 1 cup chunky salsa

Directions

  • 1. In a large saucepan, combine the water, bouillon cubes, vegetables, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until the vegetables are tender.
  • 2. Combine the flour and milk until smooth; gradually stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the cheese; cook and stir until cheese is melted. Add the salsa; cook and stir until heated through. Yield: 9 servings (about 2 quarts).

Nutritional Facts

1 cup equals 143 calories, 2 g fat (1 g saturated fat), 9 mg cholesterol, 856 mg sodium, 22 g carbohydrate, 4 g fiber, 8 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.

Reviews for Southwestern Broccoli Cheese Soup

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MY REVIEW
Reviewed Jan. 5, 2014

"Tried this soup and loved it. It's a great twist on broccoli cheese soup and a great meatless option. I used regular hash browns because apparently I can't read recipes right when making my shopping list and we used more of a pico de gallo type of salsa, and added some diced red bell pepper and it was very delicious. We will be making this again definitely!!"

MY REVIEW
Reviewed Mar. 26, 2013

"This was delicious! Highly recommend it. I had about 3/4 lb of ground beef I needed to use up so I threw that in. I cubed 3 potatoes instead of using frozen hash browns, and I used frozen broccoli because that's what I had on hand. Definitely a keeper!"

MY REVIEW
Reviewed Jan. 13, 2013

"We added hamburger meat with taco season. Very GOOD!"

MY REVIEW
Reviewed Jan. 7, 2012

"LOVE LOVE LOVE THIS RECIPE!!! I have made this serveral time!!"

MY REVIEW
Reviewed Nov. 13, 2011

"Very tasty and easy to make soup!"

MY REVIEW
Reviewed Oct. 15, 2011

"This was a great soup! My entire family loved it! I added a chopped medium onion to the recipe. Will definitely make again!"

MY REVIEW
Reviewed Jul. 22, 2011

"This was a huge hit with my family. My son asked for soup because his braces had just been adjusted. I only made half a recipe because I did not want to have lots left over if they didn't like it. I'm making a full recipe today because they cleaned the pot and wanted more. I did change three things because of what was on hand. I used chicken stock instead of bouillon because I do not use bouillon. I used a finely diced potato and Mexican Velveeta. Great way to get kids to eat vegetables."

MY REVIEW
Reviewed Apr. 9, 2011

"LOVE, LOVE, LOVE this soup!! By far the best broccoli cheese soup recipe out there. Definitely a keeper!"

MY REVIEW
Reviewed Nov. 30, 2010

"Excellent!! I just made this soup and am enjoying my first bowl. I used a litte less velveeta but tossed in some shredded colby-jack cheese. I also threw in a few shakes of Emeril's Southwest essence. I could never do this in 25 minutes, but wow! A keeper!"

MY REVIEW
Reviewed Sep. 27, 2010

"Amazing! I followed the recipe exactly with excellent results. Delicious with warm bread!"

MY REVIEW
Reviewed Feb. 12, 2010

"Very good!"

MY REVIEW
Reviewed Jan. 23, 2010

"I make a lot of soups and this is one of my new favorites. The salsa gives it a kick and the soup is rich and hearty without containing an excessive amout of calories. This is a keeper."

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