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. cooking oil; 1 tsp. salt; 3/4 c. chopped onion; 20 oz. pkg. frozen chopped broccoli; 6 c. water; 6 chicken bouillon cubes; 1/8 tsp. garlic salt; 8 oz. pkg. very fine noodles; 6 c. milk; pepper; 2 lb. Velveeta

Eats Now Editorial Team · 810 kcal · Soups & Stews

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Broccoli-Cheese Soup – a delicious recipe with cooking oil, salt, onion, broccoli, water, chicken. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

2 Tbsp. cooking oil
1 tsp. salt
3/4 c. chopped onion
20 oz. pkg. frozen chopped broccoli
6 c. water
6 chicken bouillon cubes
1/8 tsp. garlic salt
8 oz. pkg. very fine noodles
6 c. milk
pepper
2 lb. Velveeta

1
Saute onion in oil for 3 minutes.
2
Add water and bouillon cubes; boil until cubes dissolve.
3
Gradually add noodles and boil for 3 minutes.
4
Stir in frozen chopped broccoli, salt and garlic salt.
5
Cook 4 minutes, then add the milk and cheese.
6
Add pepper as desired.
7
Cook until the cheese melts.

810

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. cooking oil, 1 tsp. salt, 3/4 c. chopped onion, 20 oz. pkg. frozen chopped broccoli, 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
810 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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