Dorothy's Broccoli Cheese Soup

Dorothy Clark

This is a creamy soup made with broccoli florets and Velveeta and thickened with cornstarch. Can also be used as a base using ham and potatoes with cabbage.

Modified from: Broccoli Cheese Soup

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40 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

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  1. In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with 3 cans chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
  2. Reduce heat, and stir in cheese cubes until melted.
  3. Turn heat to low.
  4. Mix in half and half and garlic powder.
  5. In a small bowl, stir cornstarch into l can chicken broth. until dissolved. Stir into soup; cook, stirring frequently, until thick.


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