Creamy Broccoli Soup

photo by:kraft

Delicious, warm and guaranteed to make cold fingers toasty again. This soup is hearty thanks to chopped broccoli and velvety thanks to our combination of cheeses.

time

prep:

30 min

total:

30 min

servings

total:

6 servings, 3/4 cup each

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What You Need

1/4

cup chopped onions

Tbsp. butter or margarine

Tbsp. flour

cups milk

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1/2

lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes

pkg. (10 oz.) frozen chopped broccoli, cooked, drained

1/4

tsp. ground nutmeg

1/8

tsp. pepper

Make It

COOK and stir onions in butter in medium saucepan on medium-high heat 3 to 5 min. or until onions are crisp-tender. Whisk in flour until well blended.

ADD milk; cook and stir on medium heat 2 min., stirring occasionally. Add cream cheese; cook and stir 2 to 3 min. or until melted.

STIR in remaining ingredients; cook 5 min. or until heated through, stirring occasionally.

Kraft Kitchens Tips

Substitute

Prepare using 2% Milk VELVEETA.

Substitute

Substitute frozen chopped spinach; frozen cauliflower florets, chopped; or frozen asparagus spears, chopped; for the broccoli.

Use Your Microwave

Microwave onions and butter in 2-qt. microwaveable bowl on HIGH 30 sec. or until onions are crisp-tender. Stir in milk. Microwave 3 to 4 min. or until heated through, stirring every 2 min. Stir in cream cheese. Microwave 4 to 6 min. or until cream cheese is melted, stirring every 2 min. Stir in remaining ingredients. Microwave 30 sec. or until heated through.

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cristab2

posted:2/18/2009

i added more velveeta and less nutmeg

outofwork08

posted:2/9/2009

Very Good!

a cook

posted:1/15/2009

I did not personally care for the taste of this recipe. My 2 year old loved it though

sbattaglia01

posted:12/22/2008

This recipe looked and smelled so good. I think if you add a bit of chicken broth, that would make it more flavorful.

mariejm

posted:11/22/2008

Easy to make, loved by all.

littlesaralou1022

posted:11/20/2008

This recipe is very good, it is very rich, so i add 3-4 medium potatos and it tones it down a little bit.

emilysheadaniel

posted:11/16/2008

This was tasty but too rich for my stomach-i watered down the left-overs a little bit and that helped a lot.

a cook

posted:11/7/2008

delicious!

Hillbillygirl01

posted:10/30/2008

This recipe is very good. My children beg for me to cook it. This recipe is really good in bread bowls.

a cook

posted:10/29/2008

Not the best cup of broccoli cheddar i've had. The Velveeta and cream cheese base made it almost overwhelmingly thick and creamy. I added some chicken broth, but it still didn't thin it out enough for me. I ended up throwing it out.