Broccoli and Cheese Soup

Tammy Raynes


The green broccoli florets and brilliant orange carrots make this rich soup a colorful addition to any table.

This is another recipe I got from a Southern Living magazine. Had to share this because we all need a good soup during this cold winter season.

I like trying new soup recipes, but I tend to stray back to the classic ones when it comes time to cook up something.

If you don't have a lot of time to spare in the kitchen, this recipe is quick and easy.

pinch tips: How to Skin Carrots, Potatoes and Apples




6 - 8


15 Min


20 Min


Stove Top


2 c
sliced fresh carrots
2 c
broccoli florets
1 c
sliced celery
1 1/2 c
chopped onion
1/2 c
3/4 c
all-purpose flour
1 can(s)
(10.5-oz) condensed chicken broth, undiluted
4 c
whole milk
1/2 lb
process cheese (velveeta), cubed

Directions Step-By-Step

In a large saucepan, bring 2 quarts of water to a boil. Add carrots, broccoli and celery; cover and boil for 5 minutes. Drain and set aside.
In the same saucepan, saute onion in butter until tender. Sprinkle with flour; stir until blended.
Gradually add chicken broth and milk. Cook until mixture thickens, about 8 - 10 minutes. Add vegetables; heat thoroughly. Stir in cheese until melted.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy