Broccoli & Cheese Soup (sallye) Recipe

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sallye bates


This is an easy soup to make and just the thing for a cold dreary day.

Leftovers can be stored in fridge for several days or even frozen for later use.

★★★★★ 1 vote
25 Min
Stove Top


1 pkg
frozen broccoli florets (12-16 oz size)
1/2 c
dried minced onions
1 Tbsp
garlic powder
3 c
chicken broth
2-1/2 c
1/3 c
all purpose flour
1/4 tsp
black ground pepper
8 oz
velveeta cheese, diced


1Place chicken broth, dried onions, garlic powder, and broccoli in large heavy saucepan

Cook over medium high heat for about 10 minutes until broccoli is tender, stirring occasionally
2Whisk flour and milk together until blended and smooth

Add pepper and milk mixture to broth, stirring constantly

Turn heat down to medium low now
3Continue to cook for about five minutes until soup begins to thicken, continue to stir frequently to avoid sticking

Place about a third of the soup into food processor and process until pureed

Pour soup from processor back into the soup mixture
4Add cheese to soup, continuing to stir until cheese is fully melted into soup mixture

Note: You can substitute 8 ounces of another kind of cheese such as grated cheddar, grated mozzarella.
5Pour into individual bowls and garnish with dollop of sour cream and/or fresh parsley flakes (optional)

Good served with baguette slices, garlic toast or other types of firm bread.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy