Broccoli Cheese Soup
Course: Main Dish, Soup, VegetarianDifficulty: EasyServings
12-16
servingsPrep time
20
minutesCooking time
25
minutesTotal time
45
minutesThis hearty, veggie-packed soup is a family classic. My aunt Jeanette used to make this soup every Christmas Eve. It’s perfect for feeding a big crowd on a chilly night, and it’s incredibly simple to whip up!
Ingredients
4 quarts water
12 chicken bouillon cubes
5 – 6 cups vegetables:
1 cup onions, diced
1 1/2 cups celery, sliced
1 1/2 cups carrots, sliced
2 cups potatoes, 1/2 inch cubes28 ounces frozen broccoli florets
2 cubes butter, softened
1 cup featherlight flour
1 15 ounce jar Cheese Whiz
Directions
- Bring water and bouillon cubes to a boil in a large stock pot.
- Add veggies and simmer until tender.
- Add frozen broccoli and continue to simmer until fork tender.
- Meanwhile, in a separate pan, melt the butter. When the butter is melted, add the flour and whisk. Cook for 2-3 minutes until thickened. Pour butter/flour mixture into soup, and stir until incorporated.
- Add Cheese Whiz. Stir and cook for another few minutes until ingredients are combined well.
Notes
- The original recipe called for 1 1/2 cups butter and 1 1/2 cups flour. You certainly can make the rue with those amounts, but I don’t think it’s necessary. You can also easily cut the butter and flour to 3/4 cup if you want to cut back more.
2 Responses
Can't wait to try this one!! Looks yummy!
We made this tonight, and the whole family loved it! Trav said it is the best broccoli cheese soup he has ever had!