This broccoli Cheddar soup dish is perfect you if you struggle to convince kids to eat broccoli.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
Ingredients
- 3 (14.5 ounce) cans chicken broth
- 3 (10 ounce) packages frozen chopped broccoli
- 6 tablespoons margarine
- 1 medium onion, chopped
- ½ cup all-purpose flour
- 2 cups milk
- 1 ½ pounds processed cheese food (eg. Velveeta), cubed
- 1 pinch ground white pepper
Instructions
- Bring broth to a simmer in a large pot over medium heat. Cook broccoli in simmering broth for 15 minutes.
- Meanwhile, in a separate skillet over medium heat, melt margarine. Add onion and sauté for 5 minutes, or to desired tenderness. Stir flour into onion until pasty. Gradually add milk and stir until thick.
- Add onion mixture to broccoli mixture in the pot and stir well. Stir in cheese until melted; do not boil. Season with white pepper.
Nutrition Facts
| Calories | 475 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 4 g |
| Protein | 30 g |
| Saturated Fat | 11 g |
| Sodium | 2001 mg |
| Sugars | 16 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
This is a keeper. The only change I made was to use fresh broccoli instead of frozen. Although not a big “processed cheese food” fan, I have to say that this is the kind of recipe that they invented Veleeta for. The perfect amount of cheesy/creamy
VERY good but needs BACON!
This soup is fantastic. I am watching calorie intake, so I reduced the Butter to 4 Tbsp. and the cheese to 8 oz. Velveeta and 6 oz. Cheddar. Added some black pepper and a bit of granulated garlic. I also used an immersion blender on the broccoli/broth mixture after it was done cooking, before adding the flour mixture. Turned out great. Will definitely be my go to recipe for Broccoli Cheese soup.
I use 50 slices of American cheese.
I added some ham to this. Recipe was great. Family loved it!
I cut recipe in 1/2 and used fresh broccoli crowns, it is delicious !!!
Wait. Why? Just why??? Would anyone use fake processed cheese. I used sharp Cheddar. Also, I did not simmer the broccoli separately. I sautéed the onions and garlic in half butter half olive oil. Then added broccoli and chicken stock. Brought to boil and simmered 15 mins. Then pureed in blender. Next add milk and heat to just before boiling. (Used oat milk) finally, turn off burner and add cheese. Delicious! Served with homemade Naan.
I omitted the onion and used onion powder, instead (my daughter hates onions). I also added garlic powder. Excellent recipe!
Used cream instead of milk. It was good, maybe a little too much Velveeta.
My family loves it.
This is the easiest best cheese broccoli soup I have found. I make this so much i don’t even look at the recipe anymore. I like a little sharp so I add the 1lb of Velveeta and then add 8oz of Vermont sharp white cheddar. Reminds me of Panera Bread. Taste so good. Will add a pic the next time I make it.
Add more broccoli and reduce the amount of Velveeta/processed cheese then add cheddar cheese like other reviewers suggest. I added some Red Hot sauce to give the recipe a little kick.
This was really good. As suggested by others, I used half cheddar and also heated the cheeses before adding to avoid chunks. Will definitely make it again.
Very good basic recipe however I made some changes for personal preferences. Omitted onions using sauteed garlic in butter until translucent then adding flour stirring until thickened and bubbly. Added 4c.water with 4 tsp. Maggi chicken bouillon granules, 1c. half & half, 2c. 2%milk and 1 can condensed cream of mushroom soup. Heated thoroughly then added 10oz. frozen steamable, microwaved broccoli followed by 8 oz. hickory smoked ham, cubed, 8oz. Med. Cheddar cheese.
Great winter comfort food…a favorite in my family.
the husband loved it. we followed other reviews and did half Velveeta, half cheddar
Excellent recipe – such a satisfying, comforting soup! As others suggested, I sauteed some garlic with the onions and added one diced potato withe the broccoli. Also, I use American Cheese from the deli – prefer the taste over the shelf-stable block type. I used both white and yellow American cheese along with some cheddar. Great texture and flavor.
I just added a little more cheese. Made it thicker
Very tasty!
Yummy but makes way more than six servings!
I halved the recipe but used a lot more cheese than halving it would be required. I also do not like the onions but all in all a good recipe