Southwestern Broccoli Cheese Soup Recipe

4.5 12 19
Southwestern Broccoli Cheese Soup Recipe
Southwestern Broccoli Cheese Soup Recipe photo by Taste of Home
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Southwestern Broccoli Cheese Soup Recipe

Read Reviews
4.5 12 19
Publisher Photo
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
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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

Directions

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).
Originally published as Southwestern Broccoli Cheese Soup in Light & Tasty June/July 2004, p39

Nutritional Facts

1 cup: 143 calories, 2g fat (1g saturated fat), 9mg cholesterol, 856mg sodium, 22g carbohydrate (7g sugars, 4g fiber), 8g protein.

  • 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
  1. 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.
  2. 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).
Originally published as Southwestern Broccoli Cheese Soup in Light & Tasty June/July 2004, p39

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Reviews forSouthwestern Broccoli Cheese Soup

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shecooksalot User ID: 5888460 55318
Reviewed Jan. 5, 2014

"Tried this soup and loved it. It's a great twist on broccoli cheese soup and a great meatless option. I used regular hash browns because apparently I can't read recipes right when making my shopping list and we used more of a pico de gallo type of salsa, and added some diced red bell pepper and it was very delicious. We will be making this again definitely!!"

MY REVIEW
jdanz2010 User ID: 6202316 118929
Reviewed Mar. 26, 2013

"This was delicious! Highly recommend it. I had about 3/4 lb of ground beef I needed to use up so I threw that in. I cubed 3 potatoes instead of using frozen hash browns, and I used frozen broccoli because that's what I had on hand. Definitely a keeper!"

MY REVIEW
heg351@aol.com User ID: 2075155 141992
Reviewed Jan. 13, 2013

"We added hamburger meat with taco season. Very GOOD!"

MY REVIEW
sjanz User ID: 2450086 148572
Reviewed Jan. 7, 2012

"LOVE LOVE LOVE THIS RECIPE!!! I have made this serveral time!!"

MY REVIEW
swagner User ID: 2202984 135901
Reviewed Nov. 13, 2011

"Very tasty and easy to make soup!"

MY REVIEW
CFranklin879 User ID: 1727688 206286
Reviewed Oct. 15, 2011

"This was a great soup! My entire family loved it! I added a chopped medium onion to the recipe. Will definitely make again!"

MY REVIEW
khhouston User ID: 5639409 55439
Reviewed Jul. 22, 2011

"This was a huge hit with my family. My son asked for soup because his braces had just been adjusted. I only made half a recipe because I did not want to have lots left over if they didn't like it. I'm making a full recipe today because they cleaned the pot and wanted more. I did change three things because of what was on hand. I used chicken stock instead of bouillon because I do not use bouillon. I used a finely diced potato and Mexican Velveeta. Great way to get kids to eat vegetables."

MY REVIEW
akoehler79 User ID: 2893559 55436
Reviewed Apr. 9, 2011

"LOVE, LOVE, LOVE this soup!! By far the best broccoli cheese soup recipe out there. Definitely a keeper!"

MY REVIEW
KerryKJordan User ID: 2450718 59362
Reviewed Nov. 30, 2010

"Excellent!! I just made this soup and am enjoying my first bowl. I used a litte less velveeta but tossed in some shredded colby-jack cheese. I also threw in a few shakes of Emeril's Southwest essence. I could never do this in 25 minutes, but wow! A keeper!"

MY REVIEW
mehalv User ID: 4612167 135867
Reviewed Sep. 27, 2010

"Amazing! I followed the recipe exactly with excellent results. Delicious with warm bread!"

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