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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coolmama17

posted:10/27/2008

Very easy to make and soo yummy. I thought it had just enough flavor and was vey creamy. Will deff make this recipe again.

rosie861

posted:10/21/2008

Easy to make and warmed my family's belly. Although everyone liked it, it was a little too much broccoli and not enough soup. Also a little bland-I added some seasalt and more pepper. Will try again with less broccoli.

xxdarkstar25xx

posted:10/15/2008

It was ok. I've had creamy broccoli soup before and this wasn't anything like I expected. Not sure I liked the nutmeg and cream cheese. Going to try the Velveeta Cheesy Broccoli Soup instead - that sounds more to my liking.

sunflower200

posted:10/8/2008

Made this and it was a hit with the kids. I did add some chicken broth and instead of flour I added some frozen hash browns to help thicken it.

polkaidot

posted:9/22/2008

I changed two things. I had evaported lite milk and wanted to use it up. I used 1 cup and added water to the can for the second cup. I left out the velveta, and used Philadelphia cream cheese. I also used fresh broccoli..already par boiled. It was cheesey and delcious. I wanted to cut calories and fat so I cut the second cheese. I would use it again. I had a nice taste and filled us up.

momof212

posted:8/29/2008

Delicious! I followed other viewer's suggestions and used flour to make the roux and stir using a wire whisk. I also doubled the recipe. Thanks.

chelitachickie

posted:7/30/2008

it was very good, but the recipe only makes enough soup to feed less than two people, so i doubled the soup part, and used 16 oz. of broccoli. and i thickened the soup with cornstarch at the end.

a cook

posted:7/22/2008

We loved the soup. I used fresh broccoli from our garden and also added chicken broth. I doubled the receipe and froze what was left for a later meal.

Nicole4248

posted:4/21/2008

for a fall bridal shower we bought ceramic pumpkin soup terrines and this was the recipe i used. it was a hit and the first one gone!my daughters and nieces loved it too.I added chicken broth because it was very thick,it made it go a little farther too.

natalielitchfield

posted:3/18/2008

Loved it!! I didn't change a thing and it was absolutely delicious! Very cheap, very easy, I already had most of the ingredients on hand. The nutmeg really gave it a great flavor.