BROCCOLI CHEESE SOUP RECIPE VELVEETA RECIPES

Name: Cheese Broccoli Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 8 servings (2 quarts).
Ingredients: 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

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

Ingredients

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.

CAULIFLOWER BROCCOLI CHEESE SOUP RECIPE: HOW TO MAKE IT

Cauliflower Broccoli Cheese Soup Recipe: How to Make It image

Even my husband, who's never been a big fan of broccoli, digs in to this creamy soup. It's a perfect way to enjoy the produce from our vegetable garden. —Betty Corliss, Stratton, Colorado

Provided by Taste of Home

Categories Dinner Lunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2 servings.

Number Of Ingredients 11

Ingredients

3/4 cup small cauliflowerets
3/4 cup small broccoli florets
1/4 cup chopped onion
1/4 cup halved thinly sliced carrot
1 to 2 tablespoons butter
1-1/2 cups 2% milk, divided
1/2 teaspoon chicken bouillon granules
1/4 teaspoon salt
Dash pepper
2 tablespoons all-purpose flour
1/3 cup cubed Velveeta

Steps:

In a large saucepan, cook the cauliflower, broccoli, onion and carrot in butter until vegetables are crisp-tender, about 5 minutes. Stir in 1-1/4 cups milk, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes, stirring occasionally., Combine the flour and remaining milk until smooth; add to saucepan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat; add cheese and stir until melted. Serve immediately.

Nutrition Facts : Calories 267 calories, FatContent 15g fat (9g saturated fat), CholesterolContent 48mg cholesterol, SodiumContent 909mg sodium, CarbohydrateContent 23g carbohydrate (13g sugars, FiberContent 2g fiber), ProteinContent 12g protein.

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