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Cheesy Broccoli and Vegetable Soup

Cheesy Broccoli and Vegetable Soup

  • Prep

    5 m
  • Cook

    30 m
  • Ready In

    35 m
Bryanne Affleck Robison

Bryanne Affleck Robison

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 {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 14.9g
  • 5%
  • Protein:
  • 10.7 g
  • 21%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 578 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

  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.
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Reviews

Mimi
14

Mimi

12/11/2009

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 stirred that into the 1/4 cup butter and stirred until it was a nice golden color. Used 2% milk. This time I used the real velveeta cheese next time I'll try it with the 2% velveeta and I really don't think it will change anything but the calorie count. Also put 4 chicken bouillion cubes and 2 beef boulilion cubes into the broth - think it give it a bit more depth of flavor. Being in Texas I had to add a few sprinkles of crushed red pepper flakes. Great on a cold winter night!

jennypeterson1123
14

jennypeterson1123

5/5/2009

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 when I add some diced potatoes, diced ham, and a can of whole kernel corn. Good stuff!!!

chicklet
11

chicklet

6/5/2009

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 dinner rolls. So good. A definate keeper.

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