Broccoli Cheese Soup
photo by lazyme
- Ready In:
- 1 potato, peeled and grated
- 2 carrots, peeled and grated
- 1 onion, chopped fine (small)
- 1 (16 ounce) bag frozen broccoli
- 1 teaspoon salt
- 4 chicken bouillon cubes
- 3 cups water
- 1⁄2 cup butter
- 1⁄2 cup flour
- 4 cups whole milk
- 1⁄2 teaspoon salt
- 4 ounces Velveeta cheese, cubed
- Put the first 7 ingredients into a large soup pot, on medium high heat.
- Cook until the vegetables are tender - about 10-15 minutes - while you make the white sauce.
- In another pot, melt the butter over medium heat.
- Gradually add the flour and whisk - until blended. (Don't burn).
- Stir in the milk and salt to the flour mixture and keep stirring until it gets thick and smooth. (I've never timed this step - I'm guessing it's about 10 minutes or so.).
- Add the Velveeta and stir until blended. Make sure not to boil this mixture.
- Now you can add this white sauce to the vegetable mixture.
- Heat through and enjoy the comfort!
Questions & Replies
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This soup made a great dinner for us tonight. The only thing we did differently was to use sharp cheddar and use 8 ounces. Part of us thought that 6 ounces would have been just right but I liked it with 8 ounces. This recipe is very easy to make and had a great flavor. This is as good as the best Broccoli Cheese soup I have eaten.
Really yummy!! I used California Blend veggies instead of broccoli as that is what I had - I used 2 - 12 oz bags (because 1 bag wasn't enough broccoli)- I pulled the frozen carrots out and diced them like I did the potato. I mashed it a little with a potato masher when it was cooked before adding the cheese mixture. I used skim milk and only 1/2 of an onion.
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I made some minor changes, instead of velveeta cheese, I used 4 ounces shredded cheddar cheese, left out the salt, and used fresh broccoli florets. With that being said, a very weel-rounded soup this ended up to be. Loved the potatoes in this, and made for a delightful soup, that was flavored and ingredient friendly. Served this along with recipe#456649#456649, and recipe#464282#464282 for a well rounded out dinner. Made for Zaar Stars Tag.
LifeIsGood I can see why your kids request this soup often, it is so good! I used matchstick carrots, cut the potato into small cubes, and used chicken stock instead of bouillon cubes. The whole milk made a lovely white sauce and I used extra Velveeta cheese. Think I might like this soup better than one of my favorite restaurants broccoli cheese soup. YUMMY!! Made and reviewed for KK's Chef's Pick Tag Game.
Fabulous! I made this two days ago before I went to stay with a friend, and took the big pot with me for a casual lunch! I used cheddar cheese instead of velveeta as I cannot get velveeta in France. We all enjoyed it with French bread and the scores were 5's all round! Made for the Aussie Recipe Swap #34 and a real keeper, thanks LifeIsGood! FT:-)
I found this to be a very satisfying soup! I'm not a big fan of Velveeta cheese either, but did use it, although I did substitute a vegetable broth for the salt/bouillon/water combo! I also substituted 2% milk for whole milk & dropped the salt ingredient in the white sauce! Thanks for posting the recipe! [Tagged, made & reviewed in Please Review My Recipe cooking game]
RECIPE SUBMITTED BY
Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!