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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loriann90

posted:10/14/2007

my family loved this soup i will be making this recipe again

pat2me

posted:10/10/2007

This soup is "okay" although there is not much cheese flavor and we didn't care for the nutmeg. Also, flour is given as an ingredient which should be stirred in with the onions after they have softened, but I guess it's included in the catch-all "add remaining ingredients" phrase. A novice cook would have lumpy soup.

MrsLMe

posted:10/9/2007

Amazing & very creamy. The nutmeg adds a new flavor that makes this one of a kind! This soup is great served with homemade rolls!

kwaters25

posted:10/7/2007

There was really no flavor to this soup, other than the cheese. I attempted to add other ingriedients in order to spice it up, but it didn't work. It was an easy recipe, but I would not make it again.

redhead2878

posted:10/2/2007

My family and I love this recipe.

a cook

posted:10/1/2007

I was craving a cheesy broccoli soup. I'm not much of a cook, but I found this to be easy, quick, and good. My husband liked it too. I made this before reading reviews, but while I was eating it I thought it might be good in a bread bowl. I think next time I will try that and my leftovers I'll try on a baked potato, that sounds good too =).

ascoutswife

posted:9/30/2007

I made this for dinner tonight and it was awesome! I didn't add the nutmeg just because it wasn't on hand. It tastes just like Broccoli with Cheese! And the cream cheese makes it extra creamy! Definetly a hit here!

auntsis59

posted:9/25/2007

I'm stymied. They don't tell you to use the flour in the instructions. I'm presuming you are supposed to add the flour to the butter to make a roux once the onion is tender, but they forgot that part. If you made this, did you use the roux?

a cook

posted:6/26/2007

Delicious. I topped it with shredded cheddar cheese and real bacon pieces. Yummy!!

Jabber1503

posted:5/21/2007

My husband thought it was very good. The cream cheese doesn't melt so well, and I am glad that I read the reviews BEFORE I actually made this soup. I did what one of the reviewers did- pour the soup into a collander to remove the small lumps of cream cheese that wouldn't melt. Other than that, it was easy to make and tasty. I will make this again. <<< Response from Kraft Kitchens Expert, Wendy ~ To easily blend the cream cheese into the milk, use a wire whisk. >>>