Ella's Broccoli-cauliflower Cheese Soup Recipe

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Ella's Broccoli-Cauliflower Cheese Soup

Sheila Kremer


I got this recipe from a co-worker when I first started working as a nurse. We used to take turns bringing supper to work for those of us that worked the evening shift. My kids love this soup and ask for it every time the weather turns cold. I usually make it on the stove and then put it into the crockpot if I am going to serve it for supper.

★★★★★ 1 vote
12 - 16 or more
1 Hr
1 Hr
Stove Top


8 c
2 Tbsp
chicken soup base
onion, chopped
large head of broccoli
head of cauliflower
1 pkg
(2 envelopes) lipton extra noodle soup secrets soup
1 lb
velveeta cheese, cubed
1 qt
half and half


1In a large soup kettle or stockpot, bring water to a boil. Add the chicken soup base and then turn down heat and let simmer.
2Chop onion, broccoli and cauliflower and add to soup. Cook until vegetables are tender.
3Add in noodle soup mix and stir to keep noodles from sticking. If you can't find the extra noodle soup mix, add in 1 - 2 cups extra fine noodles. Note: Martha Gooch brand used to make the extra fine noodles but I can't find them any more.
4Cube Velveeta cheese and add to soup once the noodles are done. Stir until cheese is melted.
5Warm the half and half in the microwave. Add to soup and stir. Warming in the microwave helps to keep the milk from curdling if your milk is very cold.
6At this point, you can either turn your stove down to the lowest setting possible and heat the soup until you are ready to serve it or put soup into a 6 qt. crockpot and heat on keep warm setting until ready to serve.

About this Recipe

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: American
Hashtag: #broccoli