Gail's Broccoli Soup Recipe

Directions

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

Reviews (3)

Soup Loving Nicole

Jan. 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 b..." See moreeen 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."

alabamashley

Jan. 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;-)..." See more"

Puck

Jan. 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 af..." See moreter 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! :)"

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