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
Ingredients
- 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 Velveeta, cubed
Reviews
I did not have all of the correct ingredients, so my first impression could have been off (I didn't have enough milk, so added buttermilk to make up the difference, and did not have velveeta cheese, so added cheddar cheese instead) . I found it very runny so added flour to thicken, and I found it kind of bland. We had a lot of leftovers, so the second day I added potatoes and bacon. That made a GOOD soup! If I make it again, potatoes and bacon will go in the first time.
This is the first soup I ever made and it was sooooo delicious. It has become a family favorite.
No comment left