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Southwestern Broccoli Cheese Soup

 Southwestern Broccoli Cheese Soup
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
9 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
  • 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).

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Southwestern Broccoli Cheese Soup (continued)

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.