Recipe by MELISSAMORGAN
"If you have a hard time getting children to eat broccoli, this recipe is for you."
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3 (10 ounce) packages
frozen chopped broccoli
3 (14.5 ounce) cans
1 1/2 pounds
processed cheese food (eg. Velveeta), cubed
ground white pepper
This is a very good recipe you can tweak. I have made it quite a few times. Unless you LOVE Velveeta, I would highly recommend using half cheddar cheese (otherwise your soup will taste more like Velveeta cheese dip). I always use 1 pound of velveeta and 1/2 - 3/4 pounds of cheddar and I always end up with restaurant quality soup. Also, remember to constantly stir the milk mixture "until it thickens" and you will have a nice and smooth, thickened soup. I do not use white pepper but put in a dash of regular pepper. Substituting a good portion of the velveeta with cheddar makes a great tasting, quality soup. My family loves it - even my three kids. I rate this 5 stars with the addition of cheddar. If I rated this using all Velveeta then the rating would have been 1 star.
Two stars with just the recipe. 3.5 stars with my adjustments. The finished product was sort of bland. So i added 8oz cheddar cheese, 2 dashes liquid smoke, 1 dash tabasco, 1 tsp oregano and basil, salt and pepper to taste. That helped some but i don't think that this will be my permanent recipe. Will try to find another one with more complex flavors.
Ok, this is REALLY good, I'm eating it as I type. A few things...1) it makes A LOT. If you don't want enough for 10 people, half the recipe. 2) When you add the onion/flour/milk mixture to the broccoli, it looks TOTALLY unappetizing! Just keep plugging along ;). 3) You will think that you're adding an ungodly amount of cheese, but the recipe can handle it. It's not overly cheesy.
This is very yummy. I read all the broccoli cheese soup recipes on this website and decided this is the one i would try. It was a great choice. Made it just as written but added one clove minced garlic with my onions. I will be making this again but will cut it in half since it made way more than what my family would consider a serving size. More like 10-12.
This is a WONDERFUL soup. I made a few changes: I used fresh broccili and boiled it in the chicken broth for 30 minutes, I used one large can (48oz) of chicken broth, I only used 1 lb of Velvetta. My husband thinks of this more as a broccili bisque, and my two toddlers LOVED it. It makes a lot, several full meals worth but it is so simple and SO VERY good....
Such a great recipe! I have also substituted two cans of cheddar cheese soup for the Velveeta in a pinch...it worked great! We keep making this one.
This was wonderful! I did add a couple cloves of minced garlic and pureed some of the broccoli and put it back in the soup. My whole family loved this recipe!!! Definitely a keeper!
Guests for dinner tonight and there were lots of compliments for this soup around the dinner table! I did make some changes that I believe were improvements - butter rather than margarine for its superior flavor, fresh broccoli rather than frozen (cooked easily and lickety-split in the microwave) a clove of garlic and a mix of 2/3 Velveeta and 1/3 Cheddar. I cooked the broccoli in advance and set it aside. Sweated the onion in butter, added the garlic, then the broth and milk. Once it thickened just a little I lowered the heat and slowly stirred in the cheeses, then gently stirred in the broccoli. Excellent soup - creamy, rich and satisfying. Since we're leaving town again, our guests were only too happy to have the leftovers.
* Percent Daily Values are based on a 2,000 calorie diet.
Broccoli Cheese Soup V
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 475
** Calories from Fat: 219
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