15 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Heartier version of traditional broccoli cheese soup. We would serve this on Christmas Eve before church when I was a kid.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Heat the vegetable oil in a large pot; cook and stir the onion in the hot oil until soft, 5 to 7 minutes.

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  • Pour water and chicken bouillon cubes to the pot; cook and stir until the bouillon dissolves, about 4 minutes.

  • Stir the potato and carrot into the mixture in the pot; cook another 4 minutes.

  • Pour milk into the pot; add broccoli, garlic, chives, bay leaf, cayenne pepper, salt, and black pepper to the mixture, stir, and cook until warm, about 4 minutes.

  • Stir the sliced processed cheese food into the soup, bring to a simmer, and cook and stir until the cheese food is melted completely into the soup, about 5 minutes.

  • Reduce heat to medium-low and continue cooking until the potatoes and carrots are tender, 10 to 15 minutes.

  • Remove and discard the bay leaf to serve.

Nutrition Facts

223 calories; 12 g total fat; 29 mg cholesterol; 1165 mg sodium. 18.2 g carbohydrates; 11.9 g protein; Full Nutrition


Reviews (12)

Read All Reviews

Most helpful positive review

Rating: 5 stars
01/22/2013
Just finished making this soup and it is wonderful! My husband is a meatatarian so i added chicken and used maybe 4 oz of cheese; so much flavor and quick too. will definetely be making this again;-)
(3)

Most helpful critical review

Rating: 4 stars
01/13/2013
I will admit that I changed a couple of things in this recipe. For starters I chose to use fresh broccoli over frozen because all of the other veggies were fresh and it just made sense to me. I have been trying to watch my sodium intake and so I chose to sub the 7 bouillon cubes/3 cups of water for 3 cups of low sodium chicken broth. The directions did not say to peel the russet potato but red potatoes are the only ones that I leave the skin on so I did that out of personal preference. The cayenne was a nice touch and added to the overall flavor. All in all this is an excellent recipe and one I will make again but I will stick with the changes I made.
(8)
15 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/13/2013
I will admit that I changed a couple of things in this recipe. For starters I chose to use fresh broccoli over frozen because all of the other veggies were fresh and it just made sense to me. I have been trying to watch my sodium intake and so I chose to sub the 7 bouillon cubes/3 cups of water for 3 cups of low sodium chicken broth. The directions did not say to peel the russet potato but red potatoes are the only ones that I leave the skin on so I did that out of personal preference. The cayenne was a nice touch and added to the overall flavor. All in all this is an excellent recipe and one I will make again but I will stick with the changes I made.
(8)
Rating: 5 stars
01/22/2013
Just finished making this soup and it is wonderful! My husband is a meatatarian so i added chicken and used maybe 4 oz of cheese; so much flavor and quick too. will definetely be making this again;-)
(3)
Rating: 5 stars
01/19/2013
I love this soup!!! I did change two things regarding the ingredients: I used fresh broccoli (although I am sure frozen would work just fine) and I also used a quart of turkey broth I had canned after Thanksgiving in place of the bouillon. I also changed the order in which I added some of the ingredients. I added the garlic at the same time as the onion. I also added the bay leaf at the same time I tossed in the carrots and potato. I cooked the carrots and potato in the broth for quite a bit longer than 4 minutes- I wasn't timing it but it was at least a half and hour probably longer. The carrots were still firm not at all mushy at the end. I can only imagine they would be pretty raw and crunchy if not cooked longer! I still cooked it the additional 15 minutes after adding the Velveeta and the veggies were very much to my liking that way. I added a very healthy pinch of cayenne and it really added a wonderful kick and flavor to the finished product. I was going to make a Rotel dip with the other half of my 2 pound Velveeta block but I would much rather make this soup again- it is THAT good! Thank you for this easy and delicious recipe crystal0! I will be making this frequently!:)
(2)
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Rating: 5 stars
04/13/2017
This recipe is great everyone liked it and someone even said it turned out better than Panera's soup. I added cubed grilled chicken breast. It was very tasty!
(1)
Rating: 5 stars
12/29/2013
Excellent soup. Easy and quick to make. Thank you for sharing. I did make 2 changes. Used white pepper instead of cayenne; and used Cabot cheese. Definitely will make again.
Rating: 5 stars
01/25/2016
Made this last night for 5 people and it was a hit. I did add some bacon because I love bacon but it tasted fabulous. I also used fresh broccoli and i think next time i'll try a different cheese to see what it does to the flavor but overall this is a fantastic recipe.
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Rating: 5 stars
04/25/2019
Have made this twice. Made as specified the first time and added some leftover Easter ham the second. Easy to make and tasted great both times.
Rating: 5 stars
02/09/2016
used turkey both because that's what I had. best soup I've ever had. My husband agrees. Warmed some at work & my co-workers had to try some because it smelled so good. They agree also that it is fantastic. Still have some left and I want to make it again.
Rating: 4 stars
10/19/2014
It's a great recipe! I also made it with fresh broccoli however it was too salty so I had to throw in some large chunks of potatoes (that I removed at the same time I took the bay leaf out) to absorb the salt! From now on I will always read the reviews before I make a recipe!! Also next time I will definitely only use 3-4 cubes of the bouillon or the the low sodium broth as suggested in one of the reviews!;)