Real Recipes From Real Home Cooks ®

broccoli & cheese soup (sallye)

(1 rating)
Recipe by
sallye bates
Austin, TX

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 rating)
yield 4 -6
cook time 25 Min
method Stove Top

Ingredients For broccoli & cheese soup (sallye)

  • 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

How To Make broccoli & cheese soup (sallye)

  • 1
    Place 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
  • 2
    Whisk flour and milk together until blended and smooth Add pepper and milk mixture to broth, stirring constantly Turn heat down to medium low now
  • 3
    Continue 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
  • 4
    Add 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.
  • 5
    Pour 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.