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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tanyacda

posted:5/6/2007

It's a little thick with the cream cheese, when reheating later I add more milk. Very good. I suggest making a double batch.

nicksmom1231

posted:4/20/2007

This recipe was good, but I just would like the soup to have much deeper flavor like one can get at Panera Bread. Any ieasa on how his can be accomplished.

DezMarie0109

posted:4/17/2007

This soup was alright. It wasn't all that creamy. If I make it again, I'll probably use half and half and make some other changes. Something was def. missing though. Didn't like the reheated leftovers the next day either.

a cook

posted:2/20/2007

I made this recipe once and it was very good, the second time i made it i added 1 cup chicken broth and an extra tbl of flour, also instead of regular cream cheese, i used cream cheese with chives, it was excellent. tricia from MO

klatime

posted:2/20/2007

I made this soup for a lunch I hosted for my husband and his family after giving his first public discourse at our new Kingdom Hall. Everyone LOVED this soup! It was easy to make, too; however, I did pour the soup through a colander to remove tiny lumps of cream cheese that didn't melt.

Jewel1759

posted:2/20/2007

I made this soup last Sun.-- very tasty! I served it with Italian bread. It is perfect for a cold winters night dinner. I will definitely make this again!

a cook

posted:2/14/2007

My husband and I loved it. The second night we put the left overs on a baked potato, it was wonderful ! I will make this again.

nootsgreco

posted:2/10/2007

Soup was excellent!

georgalou

posted:2/2/2007

I have a family, like most, who have very different taste. A they raved about the soup.

Judybell53

posted:1/30/2007

Great soup.......easy and fast. I doubled the batch so I would have more to share with family. Yummy for sure!