Broccoli & Cheese Soup (sallye)

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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



  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.

Printable Recipe Card


Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian

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