Broccoli And Cheese Soup
A comforting, creamy broccoli and cheese soup that combines tender broccoli with melted Velveeta, creating a rich flavor perfect for chilly days or casual family dinners. Its smooth texture and cheesy goodness make it a favorite among all ages, offering warmth and satisfying taste in every bowl.
Ingredients
Instructions
- Cook chopped broccoli and dried chopped onion in salted water until tender.
- Add undiluted cream of mushroom or cream of chicken soup, butter, and milk to the cooked broccoli and onion.
- Simmer the mixture for a little while to blend flavors.
- Cut Velveeta cheese into chunks and add to the soup, stirring constantly until melted and smooth.
Tips & Substitutions
For an extra layer of flavor, consider adding garlic powder or a splash of hot sauce to the soup. If you prefer a lighter version, substitute half-and-half or plant-based milk for the whole milk. You can also use fresh broccoli instead of frozen, just steam it for a few minutes before adding it to the pot. This soup pairs beautifully with Yummy Deviled Eggs for a delightful meal.
Serving Suggestions
Serve the broccoli and cheese soup with a sprinkle of shredded cheese or freshly cracked black pepper on top. It pairs wonderfully with crusty bread or a simple garden salad for a complete meal. For an added treat, consider serving it alongside Dark Chocolate Drop Cookies for dessert to balance the savory flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stovetop over low heat, stirring frequently to prevent sticking. If the soup thickens too much, you can add a splash more milk to reach the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli And Cheese Soup contains roughly 436 calories, with 6g protein, 49g carbohydrates, and 24g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of iron and protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh broccoli instead of frozen?
Absolutely! Fresh broccoli can be used instead of frozen. Just make sure to steam it briefly until tender before adding it to the soup. This will help maintain the vibrant color and texture of the broccoli, enhancing the overall dish.
Is there a way to make this soup vegan?
Yes, you can easily make this soup vegan by using a plant-based cream of mushroom soup and swapping regular milk for almond or oat milk. Additionally, replace the butter with a vegan butter alternative and skip the cheese or use a vegan cheese substitute for a delicious dairy-free option.
How can I thicken the soup if it’s too thin?
If your soup turns out too thin, you can thicken it by adding a slurry made from equal parts cornstarch and cold water. Mix it until smooth and gradually stir it into the soup, cooking until it thickens. Alternatively, simmer the soup uncovered for a few additional minutes to reduce the liquid.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).