Broccoli Cheese Soup Recipe

Name: Broccoli Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup onion, chopped; 2 cups milk; 1 lb Velveeta cheese, cut in cubes; 2 cups cooked broccoli; 1/4 cup margarine; 2 cups chicken broth; 2 tablespoons flour; 1 (8 ounce) package cream cheese; salt and pepper, to taste; garlic salt, to taste

Servings: persons

1/4 cup onion, chopped
2 cups milk
1 lb Velveeta cheese, cut in cubes
2 cups cooked broccoli
1/4 cup margarine
2 cups chicken broth
2 tablespoons flour
1 (8 ounce) package cream cheese
salt and pepper, to taste
garlic salt, to taste

1
Cook broccoli in separate sauce pan. I cooked the onions with the broccoli. Drain and set aside.
2
In a large dutch oven add milk, Velveeta cheese chunks and softened cream cheese. Cook until melted.
3
Note: this is a very rick soup and I use a little more than 2 cups of milk, to thin it some.
4
Mix the flour with the chicken broth and add to the melted cheeses.
5
Add the cooked broccoli and onions to cheese.
6
Season with salt, pepper and garlic salt.
7
Continue to cook until all is well blended.
8
Note: There were no cooking instructions so this is pretty much how I cook it. You may want to change it up the way you put the ingredient together, but this worked well.

888

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 10 ingredients. The key ingredients include: 1/4 cup onion, chopped, 2 cups milk, 1 lb Velveeta cheese, cut in cubes, 2 cups cooked 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.

Broccoli Cheese Soup

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