Name: Cheese and Broccoli Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings ?
Ingredients: 1/4 cup butter or 1/4 cup margarine; 1/4 cup flour; 3 cups chicken broth; 1/2 teaspoon salt; 2 cups milk (or 3 c. milk, no half & half); 1 cup half-and-half cream; 1 cup bagged shredded cheddar cheese; 1/4 lb processed cheese, cut into smaller cubes (I use Walmart brand Velveeta); 1 (16 ounce) bag frozen broccoli, chopped into bite-sized pieces (thawing not necessary)

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Recipe by Redneck Epicurean

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Cheese and Broccoli Soup created by Redneck Epicurean

This soup is thicker than soup and thinner than steamed broccoli spears with cheese sauce, but definitely something that you could eat the whole pot of easily. Don't put this on your plate, it goes in a bowl for maximum comfort. Don't need crackers; for something fancy, serve in a bread bowl or with a lovely piece of crusty bread. YUM! I've never frozen this; it usually doesn't last past a second meal.

Ready In:: 40mins
Yields:
Units:

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ingredients

¹⁄₄ cup butter or 1/4 cup margarine
¹⁄₄ cup flour
3 cups chicken broth
¹⁄₂ teaspoon salt
2 cups milk (or 3 c. milk, no half & half)
1 cup half-and-half cream
1 cup bagged shredded cheddar cheese
¹⁄₄ lb processed cheese, cut into smaller cubes (I use Walmart brand Velveeta)
1 (16 ounce) bag frozen broccoli, chopped into bite-sized pieces (thawing not necessary)

directions

In a large stockpot, melt the butter. When melted, stir in the flour and cook for 2 minutes.
Add the broth, milk & cream, and salt. Bring to a boil and reduce heat. Simmer for 10 minutes.
Stir in the cheese and broccoli. Simmer for 10 minutes. Serve.
Note: If this is not thick enough for you, make some thickening from cornstarch and water; increase heat to just under boiling and stir in rapidly to prevent lumps.

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RECIPE MADE WITH LOVE BY

@Redneck Epicurean

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@Redneck Epicurean

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"This soup is thicker than soup and thinner than steamed broccoli spears with cheese sauce, but definitely something that you could eat the whole pot of easily. Don't put this on your plate, it goes in a bowl for maximum comfort. Don't need crackers; for something fancy, serve in a bread bowl or with a lovely piece of crusty bread. YUM! I've never frozen this; it usually doesn't last past a second meal."

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review by fah_q_bjn

10/2/2013

LOVE. IT. but use fresh broccoli instead of frozen.

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review by raqharrison

4/17/2013

I altered the recipe a bit because I really love cheese, so I added an extra cup of shredded sharp cheddar cheese and an extra 4oz of velveeta. I also added some garlic and pepper while it was simmering. All and all, I really liked it and would make it again!

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review by crashnburn4ever

10/12/2011

i added celery onion and garlic in with the butter and my family loved it.

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review by Kristas Cookin

1/8/2007

i made as directed, except i added fresh sauted mushrooms and onions. i also found myself adding spices as i also thought it was kind of bland...in the end, it turned out so great...i've made this three times. thanks for the great recipe.

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review by Hannah_Banana_Bouti

10/27/2006

Very quick and easy soup to make. It was very bland so it wasn't for our family. Also if I would make it again I would cook the frozen broccoli before I put it in the soup. Many of the pieces were crunchy still. I still may make this again if I need a quick recipe. The ingredients used are staples in our house which is always a plus when looking for a recipe.

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