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Broccoli Cheese Soup

Total Time

Prep: 10 min. Cook: 30 min.


12-16 servings (4 quarts)

Carol Miller's creamy soup is always cause for lively conversation when she serves it to her family. "That's because I add different shaped pasta to the soup each time,"—Carol Miller, Rittman, Ohio


  • 1-1/2 cups chopped onions
  • 2 tablespoons butter
  • 6 cups hot water
  • 6 chicken bouillon cubes
  • 1/4 teaspoon garlic powder
  • 8 ounces uncooked pasta
  • 2 teaspoons salt
  • 6 cups frozen chopped broccoli
  • 6 cups milk
  • 1 pound process cheese (Velveeta), cubed


  1. In a Dutch oven or soup kettle, saute onion in butter until tender. Add the water, bouillon and garlic powder; bring to a boil. Stir until bouillon is dissolved. Add pasta and salt; cook and stir for 3 minutes.
  2. Add broccoli; cook and stir for 3-4 minutes or until pasta is tender. Add milk and cheese; cook and stir over low heat until cheese is melted.

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Average Rating:
  • Stephanie
    Apr 23, 2018

    One of my favorite dishes ever!! Simple, yet delicious. :) <3

  • JoanieK53
    Jun 6, 2017

    Very good. I cut the recipe in half. Also used Cheddar instead of Velvetta and Chicken broth instead of water and Bouillon and fresh broccoli (about 3 cups) instead of frozen.

  • Tess1269
    Nov 27, 2013

    Best soup ever!!!

  • hooverhousehold
    Oct 28, 2012

    No comment left

  • Whited
    Sep 9, 2010

    absolutely wonderful