This recipe is a cheesy version of the classic Cream of Broccoli Soup. It takes only about 20 minutes to prepare and is just as good leftover as it was the first time. I always found it odd that there was no added milk or cream in this recipe. It’s creaminess comes from the cheese. I do NOT recommend using a different kind of cheese (other than Velveeta). Velveeta melts perfectly and gives the soup just the right consistency and flavor.
Cream of Broccoli Soup
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 1 8 oz. package of Velveeta cheese
- 1 bag frozen broccoli florets
- 6 cups chicken broth
- ⅔ cup flour
- ½ cup margarine or butter
- 3-4 carrots sliced
- Cubed leftover ham (optional)
Instructions
- In a soup pot, cook carrots until tender in the chicken broth
- When carrots are tender, add broccoli.
- In a separate fry pan, sauté onion in butter or margarine
- Add flour and cook five minutes stirring constantly!
- Add the flour mixture to the broccoli/broth/carrots
- Whisk in and stir constantly.
- Bring it to a boil, then lower heat and simmer for 3-4 minutes.
- Cut Velveeta into small chunks and drop into the hot soup
- Stir until melted
- Add ham cubes (optional)
- Let the flavours simmer together for an additional 1-2 minutes
- Serve hot
Thanks Vicki…I have to confess I have never made Cream of Broccoli Soup…so I’m excited to try it! A nice pot of soup simmering on the stove sounds perfect for March when the weather is trying to decide if it’s winter or spring. 😉 Jen
Be sure to check out some of Vicki’s other recipes…
Made this tonight and absolutely loved it. Had a few bowls worth… I tried to rate it 5 stars but it was coming up as an error for me.