Broccoli and Cheese Soup

I grew up eating broccoli and cheese soup so of course I've been craving it lately. The reason I really loved making this recipe is because it was super fast and simple. By only using processed cheese, such as velveeta, it helped give the soup a creamy texture.

Broccoli and Cheese Soup
Recipe from Cooking Light

cooking spray
1 cup
chopped onion
garlic cloves, minced
3 cups
chicken broth
16 oz broccoli florets {frozen}
2 1/2 cups
1/3 cup
all-purpose flour
1/4 teaspoon
8 oz Velveeta

  • Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.
  • Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.
  • Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.



  1. I like this bowl. Where did you get it and did they have other colors? :-)

    1. Actually I'm not sure about where they were purchased. My boyfriends mother gave them to us. Sorry about that!

  2. Thanks for getting back to me. :-)
    I was looking at your Avocado-Bacon Wrap recipe on Pinterest and have another question. I am not sure if the recipe means two kinds of cheese..."nacho and taco cheese."

    1. Hi! All that means is that I purchase a pre-shredded cheese from Smith's (my grocery store out here) and the name of it is nacho and taco cheese. It's cheddar and monterey jack blended with spices. If you wanted to you could use a mexican cheese blend or even make your own! I have a recipe for homemade taco seasoning under this post:

      You could simply shred cheese and add some of the taco seasoning to it!

      Hope that helped. :D


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