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Nutrition Facts
Serving Size 1 (357g) Recipe makes 6 servings
Calories 360
Calories from Fat 230		(64%)
Amount Per Serving		%DV
	Total Fat 25.7g	39%
	Saturated Fat 15.8g	78%
	Monounsaturated Fat 6.9g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 71mg		23%
Sodium 641mg		26%
Potassium 596mg		17%
Total Carbohydrate 21.0g		6%
	Dietary Fiber 3.2g	12%
	Sugars 3.0g
Protein 13.8g		27%
detailed view... how is this calculated?

Broccoli and Cheese Soup

Recipe #47188 | 25 min | 10 min prep | add private note

⁽¹²⁶⁾ RATE IT NOW Print Recipe

By: Wendy13
Nov 20, 2002

This is a good, filling soup. I like to have it with sandwiches or Pepperoni Bread.

SERVES 6 (change servings and units)

Ingredients

1 bunch broccoli
1/2 cup butter
1 medium onion, chopped
1/2 cup flour
2 cups milk
1 cup grated mild cheddar cheese or sharp cheddar cheese
2 (10 3/4 ounce) cans chicken broth
salt and pepper
Velveeta cheese

Directions

1
Cook broccoli until tender& drain.
2
Cook onions in butter until tender& transparent.
3
Stir in flour& cook 5 minutes, stirring constantly.
4
Add milk slowly, stirring constantly.
5
Stir in grated cheese until smooth.
6
Slowly blend broth into sauce.
7
Add Velveeta cheese and stir until melted.
8
Puree 1/2 cup of the broccoli with a fork (or in the food processor).
9
Cut the rest of the broccoli into pieces.
10
Add all broccoli to the soup.
11
Simmer 15 minutes.
12
You can add more Velveeta for a cheesier flavor.

Questions about this recipe?

Featured Reviews for This Recipe

From: msjoanharris

On Nov 16, 2009

I took this to a church soup dinner recently, and of the five soups there, this was the only one that was all eaten, though it was the largest batch. I saw several people go back for seconds. I doubled the recipe, using part milk with part heavy cream, sharp cheddar (added extra), half chicken and half vegetable broth, and 1 lb of Velveeta. I also used a hand blender in the sauce pan once the soup was mixed and then heated it to serving temperature in a slow cooker.

0 people found this review helpful

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From: AyronV

On Nov 4, 2009

This was very good. I have been craving soup lately and this was just what I have been looking for. I usually will NOT touch Velveeta but, I only out a small amount in this soup, and it was great.

0 people found this review helpful

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From: The_Swedish_Chef

On Nov 30, 2005

Thanks to YOU, Wendy13, our roommate had a wonderful 30th birthday party!!! Our roomie, Michele, is of the "I HATE vegetables" ilk and I do mean ALL vegetables! Slowly, we've been changing her mind, with my Turnip and Rice soup, Split Pea and others. However, she does remember that 10 years ago, she ate Cheddar/Broccoli soup and she waxed euphoric over it. I searched this site, and after the 19 RAVE reviews that your recipe garnered, I whipped it up as a surprise for her birthday dinner. It actually brought tears to her eyes; the fact that it was as good as she remembered and that someone would make it from scratch for her. THANK YOU SO MUCH for giving her a Happy Birthday! I followed the recipe exactly; adding 8 slices of Velveeta Cheese and 2 Cups of Kraft Shredded Sharp Cheddar Cheese. I also added a stalk of celery, since other recipes included it. Lastly, I place 5 dashes of Tabasco sauce at the end, to add a tiny bit of zip. All 6 servings were consumed immediately, although only 3 people were at the dinner. This recipe is a WINNER!!!!

25 people found this review helpful

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From: Mike McCartney

On Nov 25, 2002

The best broccoli soup I have eaten to this point. Turned out very smooth and with an excellent taste. I used 12oz of Velveeta in mine, and the taste was just right. Also reheated well. As suggested, I served it with pepperoni bread.

13 people found this review helpful

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Read all 128 reviews