Broccoli Cheese Soup

Name: Broccoli Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. margarine; 3/4 c. chopped onion; 5 c. water; 12 oz. thin noodles; 1 tsp. salt; 2 pkg. frozen broccoli, chopped; 1/4 tsp. garlic powder; 7 c. milk; 1 lb. Velveeta cheese; 1 small can mushrooms, sliced; pepper to taste

Eats Now Editorial Team · 1083 kcal · Soups & Stews

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Broccoli Cheese Soup – a delicious recipe with margarine, onion, water, thin noodles, salt, frozen broccoli. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

2 Tbsp. margarine
3/4 c. chopped onion
5 c. water
12 oz. thin noodles
1 tsp. salt
2 pkg. frozen broccoli, chopped
1/4 tsp. garlic powder
7 c. milk
1 lb. Velveeta cheese
1 small can mushrooms, sliced
pepper to taste

1
Combine margarine and onions; saute in soup pot.
2
Add water and bring to boil.
3
Add noodles and salt; boil 3 minutes.
4
Add broccoli and garlic powder; boil 4 minutes.
5
Add milk and cheese. Do not boil.
6
Cook until cheese melts.
7
Add mushrooms and pepper. Cook slowly for a few minutes.

1083

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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Frequently Asked Questions

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

You need 11 ingredients. The key ingredients include: 2 Tbsp. margarine, 3/4 c. chopped onion, 5 c. water, 12 oz. thin noodles, 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.

Quick Info

Servings
4 servings
Calories
1083 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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