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Cheesy Broccoli and Vegetable Soup

Rated as 4.61 out of 5 Stars
13

"This soup is so wonderful served with hot muffins on a cold winter day! The different vegetables in a creamy, cheesy soup. If soup is not thick enough, stir in instant potato flakes to desired thickness. This will make the soup thick (and a little grainy.)"
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Ingredients

35 m servings 227
Original recipe yields 12 servings

Directions

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  1. Place the mixed vegetables and frozen broccoli into a large pot. Pour in the chicken stock and bring to a boil. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes. Meanwhile, melt the butter in a saucepan over medium heat; stir in the flour until smooth and cook for a few minutes until the color lightens slightly. Whisk in the milk and simmer until thickened, about 10 minutes. Stir in the cheese until melted; stir the cheese mixture into the simmering vegetables. Cook and stir until the vegetables are tender, about 5 minutes more.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 227 calories; 14.2 14.9 10.7 43 578 Full nutrition

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Reviews

Read all reviews 53
  1. 59 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

One of the easiest and best soup's I've every made. Used the frozen Calif. mixed veggies but used fresh broccolil - about 4 big stalks cut into bite sized pieces. Only used 1/3 cup flour and sti...

Most helpful critical review

i was disappointed with this. i dont know what it was that i didnt like about it. i followed the directions. i used velvetta made with 2% milk. and slightly less vegetables that it called for, j...

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One of the easiest and best soup's I've every made. Used the frozen Calif. mixed veggies but used fresh broccolil - about 4 big stalks cut into bite sized pieces. Only used 1/3 cup flour and sti...

I have been making this recipe for about 10 years now and my family loves it. Sometimes I make it as the recipe says, but it is also great with a few extras. My husband finds it more filling whe...

This soup is fabulous. My family and I loved it. I used skim milk in place of regular milk just to lighten it up a bit and still got a nice creamy soup. I served it with some nice warm crusty di...

very good. loved it. quick and easy. i used a cup of chicken broth (its all i had left) and then made my own broth from water and ramen noodle seasoning to finish the other cup.. i know its ghet...

This was extremely delicious and simple to make. I used a Mexican Cheese blend instead of Velveeta (which I didn't have on hand), and cut up some chicken breast to add to the soup. Very filling!...

Pretty good. I wasn't sure why the roux was made separately then added in, so I just did the roux first then added in the milk, broth, and veggies. My cheese, which was a nacho cheese instead ...

This soup is DELICIOUS! I made it last night for my husband and we both loved it! The only thing I changed was I didn't add the mixed vegetables, but I added about 2 lbs. of cut up russet potato...

I have been looking for a recipe like this for quite some time and decided to try this one based on the reviews. I substituted fresh broccoli and fresh carrots instead of frozen, added some cho...

Inexpensive, quick, and easy! I cut the recipe in 1/2 for just my hubby and I to have with sandwiches...it was a perfect way to get some veggies! I plan on using the leftovers tossed with past...