Lots of cheese and a variety of frozen vegetables are used to make this creamy soup. On a chilly winter day, it is particularly lovely when paired with hot muffins!
| Prep Time: | 5 mins |
| Cook Time: | 30 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
Ingredients
- 1 (16 ounce) package frozen California mixed vegetables (cauliflower, broccoli, and carrots)
- 1 (16 ounce) bag frozen broccoli
- 2 (14.5 ounce) cans chicken broth
- ¼ cup butter
- ½ cup all-purpose flour
- 2 cups milk
- 1 (1 pound) loaf processed cheese food (such as Velveeta®), cubed
Instructions
- Place mixed vegetables and frozen broccoli into a large soup pot. Pour in chicken stock and bring to a boil; reduce heat to medium-low and simmer until vegetables are tender, about 20 minutes.
- Meanwhile, melt butter in a saucepan over medium heat; stir in flour until smooth and cook for a few minutes until lighter in color. Whisk in milk and simmer until thickened, about 10 minutes. Stir in cheese until melted; stir cheese mixture into vegetables. Cook and stir until vegetables are tender, about 5 minutes more.
- If soup is not thick enough, stir in instant potato flakes to desired thickness.
Nutrition Facts
| Calories | 227 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 3 g |
| Protein | 11 g |
| Saturated Fat | 9 g |
| Sodium | 578 mg |
| Sugars | 7 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Simple and quick, we loved it. Our vegetables were quite large so I smashed them up into smaller pieces. One of us is vegetarian so I used vegetable broth and added quorn chicken pieces for protein.
I made this recipe closer than I usually follow recipes. It was a HUGE hit at dinner with family and friends.
Quick and easy! I used tillamook sharp cheddar and added cooked chicken, and served wirh sourdough bread.
Very tasty recipe, but I have a few notes. Typically rouxs (flour and butter mix) are made with 50/50 fat and flour but this recipe clearly calls for twice as much flour as butter. I tried to make it this way but it was far too dry and had to add more butter when the remaining flour would not incorporate. Next time I will cut back on the flour instead of adding more butter because the soup turned out thicker than my liking. Also, keep an eye on your veggies! They are super easy to overcook if you’re distracted by incorporating the milk into the roux.
Being my first time making broccoli cheese soup, this recipe was simple, easy to follow, and delicious! One correction needed: 1/2 cup butter instead of 1/4 cup to make the roux. I used vegetable stock instead of chicken and a mix of sharp cheddar and gouda for my cheeses. Poured the soup over homemade sourdough and enjoyed!
Best soup ever!!
Made it but added shredded rotisserie chicken to it and brocolli.
used sharp cheddar cheese instead of processed. So simple & quick to put together.
This was so good! I sautéed half a diced onion in the butter. I had steamable California blend and broccoli, so I micro them for 5 minutes, then chopped them into smaller pieces. Add the broth, veggies into onion and butter. Simmered till tender. Added the milk and velveeta. I did cornstarch in water instead of flour. Cooked on slow till thickened. Yummy!!!
I used the shredded Velveeta in the refrigerated section of the grocery store; it melted smoothly. This was a super fast, simple soup that I will make again! If I have more time the next time I make it, I will add finely chopped onion with the frozen vegetables.
Super easy and super good!
A) USED Veg stock instead of chicken. B) CHOPPED in extra: two celery stalks, a few baby carrots; plus an additional 1/2 bag of Broc florets. C) ADDED -(2 oz) of cream cheese and – (4 oz) of shredded cheddar to dumb down the processed Velveeta taste and cuz this is WISCONSIN!) D) ADDED lots of extra pepper, garlic & onion powder . Simply amazing! Very versatile recipe… thanks!
I choose to purée the vegetables- that way everyone in my family would eat it! ( I might not have been completely honest about ingredients when asked!) I also used sharp cheddar cheese – tastes great! One of the few soups that all enjoy!
I also will use less flour, the cheese tasted too flourery. I also added more vegetables,
Rich creamy soup. I put half the veggies in the blender before i added the cheese sauce to hide some of the veggies from my kids
This soup is SOOOO GOOOOOD!!!! It was fast and easy, I made it on a night that I did not feel like cooking at all…but this was a breeze! I had a 32oz bag of mixed veggies (“Green Giant broccoli, cauliflower and baby carrots…not frozen) that I HAD to use. So I used them and instead of Velveeta (I try not to use it because its not real cheese) I used a 16oz bag of Mexican blend shredded cheese (and a little extra sharp cheddar, like 3oz.) Otherwise I followed the recipe the way it is written and it was SO YUMMY! I will be taking leftovers to work for lunch tomorrow! I will be making this very often! Thank you!
Amazing. I doubled the cheese, used fresh veggies, and topped it with bacon bits.
Thanks for the easy and delicious recipe!
I followed the basic recipe because I needed a place to start, I didn’t make it exactly the same because I only had fresh veggies to work with. Milk,onion, garlic, half a head of cauliflower and a few heads of broccoli, broth, cheese and flour I mashed the veggies with a potato masher though I didn’t add the butter. I also added some seasonings like cayenne and thyme. Not bad, I don’t think I would have liked it much exactly as described. Thanks for a good starting point. Guess I should enter my own version as a new recipe.
Made it tonight for dinner. My family loved it, said it’s a keeper!
Quick & easy! Delicious!