Broccoli-Cheese Soup Recipe

Name: Broccoli-Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. water; 1 chicken bouillon cube; 1 (10 oz.) pkg. frozen broccoli; 1 medium carrot, grated; 2 Tbsp. margarine; 3 Tbsp. flour; 2 c. milk; 1 lb. Velveeta cheese, cubed; 1 can cream of chicken soup; 1 small onion; 1 Tbsp. Worcestershire sauce; salt and pepper to taste

Servings: persons

1 c. water
1 chicken bouillon cube
1 (10 oz.) pkg. frozen broccoli
1 medium carrot, grated
2 Tbsp. margarine
3 Tbsp. flour
2 c. milk
1 lb. Velveeta cheese, cubed
1 can cream of chicken soup
1 small onion
1 Tbsp. Worcestershire sauce
salt and pepper to taste

1
Heat water and bouillon cube to a boil.
2
Add broccoli and carrot.
3
Cook according to package directions and remove from heat.
4
Do not drain.
5
Finely chop onion and saute in small amount of oil; add to broccoli and carrots.
6
In separate saucepan make a white sauce by melting margarine and slowly stirring in flour. Continue stirring while gradually adding milk.
7
Stir in cheese, chicken soup, Worcestershire sauce, salt and pepper.
8
Add broccoli mixture to white sauce mixture and cook over low heat until desired degree of thickness.
9
Yields 6 to 8 servings.

802

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 c. water, 1 chicken bouillon cube, 1 (10 oz.) pkg. frozen broccoli, 1 medium carrot, grated, and more.

Yes, Broccoli-Cheese Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Broccoli-Cheese Soup

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