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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 tablespoons - oil
  • 6 cups - water
  • 6 cubes - chicken bouillon
  • 1 whole - onion, diced
  • 6 cups - dry egg noodles
  • 1/2 teaspoons - salt
  • - pepper, to taste
  • 20 ounces - frozen chopped broccoli
  • 2 teaspoons - garlic powder
  • 6 cups - milk
  • 2 pounds - velveeta, cubed
  • Directions:

    Heat oil. Add onion and saute over medium heat for 3 minutes.

    Add water and bouillon cubes. Heat to boiling. Stir occasionally til cubes dissolve.

    Gradually add noodles while mixture continues to boil. Uncover and cook for 3 minutes, stirring occasionally.

    Stir in broccoli and garlic and cook 4 minutes. Add milk, cheese and pepper.

    Continue cooking til cheese melts, stirring constantly.

    Main Ingredient:

    Broccoli, noodles, milk

    Category:  Soups

    Cuisine:  American

    Prep Time: 25 min
    Cook Time: 45 min


    I often mix up this soup and then pour into crockpot to keep warm until ready to serve, but not for more than about 90 minutes or noodles start to get soggy.


    Grandma Katherine Watkins

    Posted By:


    Posted On:

    February 24, 2012

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