Easy Broccoli Cheese Soup

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READY IN: 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    large onion, finely chopped
  • 1 -2
    tablespoon fresh minced garlic (optional or to taste)
  • 13
    cup butter
  • 1
    (10 3/4 ounce) can cream of chicken soup, undiluted
  • 1
    (10 3/4 ounce) can cream of mushroom soup, undiluted
  • 1
    (10 3/4 ounce) can cream of celery soup, undiluted
  • 2
    (10 ounce) packages chopped frozen broccoli, thawed
  • 3 -4
    cups cooked chicken, cubed (or use cooked turkey)
  • 2
    lbs loaf Velveeta cheese, cubed
  • 1
    (16 ounce) can sliced mushrooms, drained
  • 4
    cups milk
  • salt and pepper
  • parmesan cheese (optional)
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DIRECTIONS

  • In a large heavy-bottom pot melt the butter over medium heat; add in the onions, saute until the onions are translucent (adding in the garlic, if using the last 2 minutes of cooking).
  • Add/stir in all the three undiluted soups, frozen thawed broccoli, Velveeta cheese, mushrooms and milk; cook stirring until the cheese melts and the broccoli is tender.
  • Season with salt and pepper to taste.
  • Ladle into bowls and top with grated Parmesan cheese if desired.
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