- 2 cups sliced fresh carrots
- 1 cup sliced celery
- 2 cups broccoli florets
- 1-1/2 cups chopped onion
- 1/2 cup butter or margarine
- 3/4 cup all-purpose flour
- 1 can (10-1/2 ounces) condensed chicken broth, undiluted
- 1 quart milk
- 1/2 pound process American cheese, cut into cubes
- In a large saucepan, bring 2 qts. water to a boil. Add carrots, celery and broccoli; cover and boil for 5 minutes. Drain and set aside. In the same saucepan, saute onion in butter. Add flour and stir to make smooth paste. Gradually add chicken broth and milk. Cook until mixture thickens, about 8-10 minutes. Add vegetables; heat until tender. Add cheese; heat until cheese is melted. Yield: 6-8 servings (2 quarts).
Reviews forCheese Broccoli Soup
"I made before loved"
"This soup was very good and creamy. I added a teaspoon of Jane's Mixex-Up Pepper seasoning which made it even better and three cups broccoli instead of two. I will make this often."
"We really enjoy this soup. I use double the amount of broccoli, and I also use frozen broccoli florets and frozen sliced carrots for easier prep. I don't bother to thaw them - I simply cook them a little longer to begin with. I also add 1 tsp of black pepper in when pouring in the broth and milk, and it seems to give it just enough seasoning. It's a good, filling soup, quick to prepare and easy to make!"
"I used sharp white cheddar instead of the processed cheese. Next time I will omit the carrots and use more broccoli. Also, maybe using some of the broccoli cooking liquid would give it more broccoli flavor. I noticed some comments about lack of seasoning. I didn't even notice that salt and pepper was not listed since I always add salt and pepper as I cook. Taste and adjust."
"I tried this recipe about two years ago and it has been my "go-to" ever since! My friends and family request this soup throughout the whole year and it even faired well at a company pot-luck. The only change I make is using a mild cheddar instead of velveeta, makes for a more natural taste. This makes quite a bit of soup, so I always end up freezing some leftovers. It heats up so easily and is great to have on hand in a pinch.You wont regret making this one!"
"I tried this recipe last night and it was terrific. I added mushrooms at 5 minutes boil time and boiled for 2 more minutes. After the soup was completed I felt it needed acidity so I added 1/2 can of rotel original and it was a great ending to a great day!!"
"I'm cooking for 2 using lower sodium, lower fat. So I cut everything down 1/4 of all ingredients. The salt in the chicken broth & processed cheese seemed very salty to me but I don't use much salt. I used much less cheese (1 1/2" chunk) & only 1 T. butter & it was plenty for flavor. I sauteed green onion & diced celery before adding broccoli & cauliflower (instead of carrots). I added ground dried garlic, lemon pepper, & a pinch of nutmeg after reading other reviews. I whisked the milk and flour since I used less butter."
"This recipe is so simple and quick. I usually do add some salt and pepper and garlic powder, occasionally lemon pepper, too."