BROCCOLI CHEESE SOUP WITH VELVEETA RECIPES

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CHEESE BROCCOLI SOUP RECIPE: HOW TO MAKE IT



Cheese Broccoli Soup Recipe: How to Make It image

This simple soup has basic ingredients, but it tastes so good. The green broccoli florets and the brilliant orange carrots make this creamy soup a colorful addition to any table. —Evelyn Massner, Oakville, Iowa

Provided by Taste of Home

Categories     Lunch

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 9

2 cups sliced fresh carrots
2 cups broccoli florets
1 cup sliced celery
1-1/2 cups chopped onion
1/2 cup butter
3/4 cup all-purpose flour
1 can (10-1/2 ounces) condensed chicken broth, undiluted
4 cups whole milk
1/2 pound Velveeta, cubed

Steps:

  • In a large saucepan, bring 2 quarts water to a boil. Add carrots, broccoli and celery; cover and boil for 5 minutes. Drain, remove vegetables and set aside. , In the same saucepan, saute onion in butter. Add flour and stir to make smooth paste. Gradually add chicken broth and milk. Cook until mixture thickens, 8-10 minutes. Add vegetables; heat until tender. Add cheese; heat until cheese is melted.

Nutrition Facts : Calories 472 calories, FatContent 31g fat (19g saturated fat), CholesterolContent 88mg cholesterol, SodiumContent 1033mg sodium, CarbohydrateContent 32g carbohydrate (17g sugars, FiberContent 3g fiber), ProteinContent 18g protein.

BROCCOLI CHEESE AND POTATO SOUP RECIPE



Broccoli Cheese and Potato Soup Recipe image

This thick and creamy broccoli, cheese and potato soup is lick-the-bowl good! Pure comfort in a bowl, a one-pot meal your whole family will love and ready in under 30 minutes.

Provided by Gina

Categories     Lunch    Soup

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 14

1 small onion (chopped)
1 medium carrot (chopped)
1 celery stalk (chopped)
2 cloves garlic (minced)
1 tbsp butter
2 tbsp flour (AP, whole wheat or gluten-free flour)
2 1/2 cups less sodium chicken broth (or vegetable broth)
1 cup fat free milk
2 medium potatoes (peeled and diced small)
1/4 tsp kosher salt and fresh pepper
4 cups about 2 heads broccoli florets, chopped into small pieces
1-1/2 cups reduced fat shredded sharp cheddar
2 slices 2% American cheese
1 tbsp Parmesan cheese

Steps:

  • Chop onion, carrot, celery, garlic in a chopper or mini food processor.
  • In a large soup pot, melt butter.  Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
  • Add flour, salt and pepper to the pot and stir until smooth.
  • Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.
  • Add broccoli florets, Parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes.
  • Add cheddar and American cheese, stir well and remove from heat.
  • Using an immersion blender quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.

Nutrition Facts : ServingSize 1 1/3 cup, Calories 239 kcal, CarbohydrateContent 25.5 g, ProteinContent 16 g, FatContent 9.5 g, SaturatedFatContent 5 g, CholesterolContent 30 mg, SodiumContent 603 mg, FiberContent 3.5 g

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CHEESE BROCCOLI SOUP RECIPE: HOW TO MAKE IT
This simple soup has basic ingredients, but it tastes so good. The green broccoli florets and the brilliant orange carrots make this creamy soup a colorful addition to any table. —Evelyn Massner, Oakville, Iowa
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