Broccoli Cheese Soup Recipe

Step 1

In large saucepan, cook broccoli in 1 cup water; do not drain. Put milk, cheese, and flour into blender; cover and blend until smooth. Add half-and-half and bouillon cubes. Cook, stirring, over medium heat until hot and mixture thickens. Mixture will thicken more upon sitting.

Makes 6 cups.

NOTE: I like to cut down a bit on the richness this soup has by using 2% milk; and Velveeta "Light" cheese. Keep stirring-as it may burn. Do not cook for more than 25 minutes as it becomes a great cheese sauce after a while-good for pouring over potatoes-but not good if you want soup.

Posted by Pamela Jacobs. Courtesy of Fred Peters.

Things You'll Need

  • 1c Water
  • 1 (10-ounce)package frozen
  • -chopped broccoli
  • 2c Milk
  • 2c Cubed Velveeta cheese
  • 1/2c All-purpose flour
  • 1c Half-and-half
  • 2 Chicken bouillon cubes

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