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Broccoli Cheese Soup Recipe

Broccoli Cheese Soup Recipe

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
TOTAL TIME: Prep: 10 min. Cook: 30 min. YIELD:12-16 servings


  • 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. Yield: 12-16 servings (4 quarts).

Reviews for Broccoli Cheese Soup

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JoanieK53 User ID: 8355717 267705
Reviewed 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 User ID: 6811801 41187
Reviewed Nov. 27, 2013

"Best soup ever!!!"

Whited User ID: 882471 19021
Reviewed Sep. 9, 2010

"absolutely wonderful"

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