Broccoli Cheese Soup V

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"If you have a hard time getting children to eat broccoli, this recipe is for you." — MELISSAMORGAN

Directions

In a large pot over medium heat, simmer the broccoli in the broth for 15 minutes. In a separate skillet over medium heat, melt the butter or margarine, add the onions and saute for 5 minutes, or to desired tenderness.
Add the flour to the onions and stir well, forming a pasty substance. Gradually add the milk and stir until thick. Add this mixture to the broccoli mixture in the pot and stir well. Then add the cheese, stirring until melted. Finally, add the pepper. (Note: Be careful not to let the soup boil, or the cheese will break down.)

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Reviews More Reviews

Most Helpful Positive Review

Nov 29, 2007

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.

—BroncosFan

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Most Helpful Critical Review

Feb 08, 2007

I thought it was a little too cheezy. So i ended up adding a little more milk. And it tasted not what i expected so i also added some fine diced celery and carrots. It tasted a lot better after that.

—Jewels

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653 Ratings

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Dec 13, 2006

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. Excellent!

—tahiti93

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Dec 26, 2005

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.

—ARNOLDIRR

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Nov 19, 2005

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....

—CHEFANDERSEN

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Apr 09, 2007

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.

—ShelleryJ

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Jan 29, 2006

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!

—JJH

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Sep 12, 2006

Yum, used fresh broccoli and added potatoes too. The kids loved it, Thanks Melissa!

—I'm nuts too...

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Nutrition

Calories
475 kcal
24%

Carbohydrates
33.8 g
11%

Cholesterol
54 mg
18%

Fat
24.4 g
37%

Fiber
4 g
16%

Protein
29.7 g
59%

Sodium
2001 mg
80%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Broccoli Cheese Soup V

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 475
** Calories from Fat: 219

% Daily Value *
** Total Fat 24.4g 37 %
** Saturated Fat 10.9g 55 %
** Cholesterol 54mg 18 %
** Sodium 2001mg 80 %
** Potassium 557mg 16 %
** Total Carbohydrates 33.8g 11 %
** Dietary Fiber 4g 16 %
** Protein 29.7g 59 %
** Sugars 16.1g
** Vitamin A 52 %
** Vitamin C 104 %
** Calcium 99 %
** Iron 13 %
** Thiamin 12 %
** Niacin 12 %
** Vitamin B6 4 %
** Magnesium 5 %
** Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.