Extremely Rich Broccoli & Cheese Homemade Soup

Jul 13, 2008 by cookie | 4 Comments| Share it:   

Delicious!

54321

2 ratings

Info

  • Prep: 30 mins. - 1 hr.
  • Cook: 2 - 3 hrs.
  • Serves: 6

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Ingredients

  • 4 Cups Chicken Broth (water & Chicken Bullion Cubes)
  • 3/4 Cup Chopped Onion
  • 2 Cups broccoli (1- 16 oz. bag frozen broccoli florets will be enough)
  • 1- 8 oz. Package Regular Philadelphia Cream Cheese
  • 1 Cup (or more) Velveeta Processed Cheese
  • 1/2 Tsp Garlic Powder

Step 1

Place bag of frozen broccoli into a double broiler to steam vegetables. Cover, cook on low stirring occasionally, until Broccoli is tender and done.

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Step 2

In a new saucepan, place 4 cups of water along with 4 Chicken Bullion Cubes. Turn heat to low and let bullion cubes melt.

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Step 3

Chop up 3/4 cup of onion.

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Step 4

Add chopped onion to chicken broth saucepan. Keep heat on low.

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Step 5

Continue to keep an eye on your broccoli. stir occasionally until its fully cooked.

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Step 6

Add 1/2 teaspoon of Garlic Powder to the Chicken Broth Saucepan. Stir. Heat still on low.

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Step 7

Cut into cubes 1 - 8 oz. package of Philadelphia Cream Cheese.

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Step 8

Add cubed Philadelphia cream cheese into Chicken Broth Saucepan. Stir. Keep heat low. You want cheese to melt but do not want mixture to boil.

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Step 9

When broccoli is done, drain them from their saucepan.

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Step 10

When broccoli is cool to the touch, cut broccoli in to small pieces. Broccoli will be tender and will fall apart.

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Step 11

Once you see that the Philadelphia cream cheese has melted.

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Step 12

Add your chopped broccoli into Chicken Broth Saucepan. Stir. Heat still on low.

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Step 13

Stir. Heat still on low.

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Step 14

Cover saucepan and let cook on low for 30 minutes. Stirring occasionally and making sure mixture never boils.

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Step 15

Cut in to cubes, 1 cup of Velveeta processed cheese.

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Step 16

I usually start with 1 cup of Velveeta and if needed will add another 1/2 cup of cheese. Just depends on the consistency that you are after.

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Step 17

Add Velveeta cheese to the saucepan mixture. Cover and heat until cheese melts. Still keeping heat on low. Never boil. If you want soup cheesier, add more Velveeta. If you want to adjust taste, add more Garlic Powder. Great leftover too! Actually tastes better the next day. This soup is always a hit at any event.

Now that you have learned how to make extremely rich broccoli & cheese homemade soup, please be sure to view these other vegetable recipes and these soup recipes and these cheese recipes. Also, you will love these American recipes.

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4 Comments

user does not have an avatar cookie

Jul 13, 2008

Step 18:  Once Velveta has completely melted, cook on low for an additional 30 minutes.  Refrigerate leftovers.

user does not have an avatar Samantha

Sep 21, 2010

This was delicious and fairly easily made. I’d recommend it if you want a soup that has a distinguishable flavor. Also, my boyfriend really appreciated this dish after a week and a half of being ill. Kudos.

user does not have an avatar Lena

Dec 07, 2010

It was delicious! I made it on Thanksgiving. It was eaten away instantly. I did not have velveeta cheese, so instead I used yellow processed cheese and it was fine. I also added a little bit of cheddar cheese. And I am not a big fan of bullion cubes, so I used homemade turkey stock. Thanks for the recipe. My husband and kids are asking me again to do it today.

user does not have an avatar PAM WEBB

Jan 23, 2011

I enjoyed the soup very much. I think next time I will add one stick of celery along with the onions, for some added flavor. Also just two cups of broccoli is needed no more. I had about a 1 / 3 cup more that I added. It was a little to much. By far the best soup I tried making. Thanks so much for the recipe. Will make many more times.

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