Cheese Soup with Broccoli Recipe

Name: Cheese Soup with Broccoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, chopped; 6 tablespoons margarine; 1/3 cup all-purpose flour; salt and pepper to taste; 4 cups milk; 3 cups chicken broth; 1 carrot, shredded; 1 cup broccoli florets; 1/2 cup chopped celery; 1 pound processed cheese food (eg. Velveeta), cubed

Servings: persons

1 onion, chopped
6 tablespoons margarine
1/3 cup all-purpose flour
salt and pepper to taste
4 cups milk
3 cups chicken broth
1 carrot, shredded
1 cup broccoli florets
1/2 cup chopped celery
1 pound processed cheese food (eg. Velveeta), cubed

1
In a large saucepan on medium high heat, saute the onions in the butter or margarine until tender.
2
Add the flour and salt and pepper to taste.
3
Mix until smooth.
4
Add the milk slowly, until mixture is thick and bubbling.
5
In a smaller saucepan, bring the chicken broth to a boil.
6
Add the carrot, celery, and broccoli.
7
Cook about 5 minutes, or until tender.
8
Combine the broth mixture with the milk mixture and stir until fully blended.
9
Add the cheese.
10
Allow soup to heat over medium heat until cheese is melted.
11
Important: DO NOT let the soup boil because the cheese will separate and curdle the soup.
12
Serve hot and enjoy!

984

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 onion, chopped, 6 tablespoons margarine, 1/3 cup all-purpose flour, salt and pepper to taste, and more.

Yes, Cheese Soup with Broccoli 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.

Cheese Soup with Broccoli

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