Comida Kraft
Recipe Box

VELVEETA® Cheesy Broccoli Soup

No referer *
VELVEETA® Cheesy Broccoli Soup is rated 4.198675496688741 out of 5 by 151.
Prep Time
25
min.
Total Time
25
min.
Servings

6 servings, about 1 cup each

Pinch yourself. You're not dreaming. This thick, creamy broccoli cheddar soup that's ready in less than 30 minutes is the real deal.

Read MoreRead Less

What You Need

Showing deals in Winnetka, IL 60093
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Melt butter in large saucepan on medium heat. Add onions; cook and stir 5 min. or until crisp-tender. Add flour; cook 1 min. or until bubbly, stirring constantly.
  • Stir in milk. Bring to boil; simmer on medium-low heat 1 min.
  • Add remaining ingredients; stir. Cook 5 to 8 min. or until VELVEETA is completely melted and soup is heated through, stirring occasionally.

Healthy Living

Save 50 calories and 7g of fat, including 5g of saturated fat, per serving by preparing with 2% Milk VELVEETA.

Substitute

Prepare using frozen chopped spinach; frozen cauliflower, chopped; or frozen asparagus spears, chopped.

Use Your Microwave

Microwave onions and butter in 2-qt. microwaveable casserole or bowl on HIGH 30 sec. to 1 min. or until onions are crisp-tender. Add remaining ingredients; mix well. Microwave 6 to 8 min. or until VELVEETA is completely melted and soup is heated through, stirring every 4 min.

Servings

  • 6 servings, about 1 cup each

Nutritional Information

Serving Size 6 servings, about 1 cup each
AMOUNT PER SERVING
Calories 270
Total fat 17g
Saturated fat 11g
Cholesterol 55mg
Sodium 840mg
Carbohydrate 15g
Dietary fiber 2g
Sugars 11g
Protein 14g
% Daily Value
Vitamin A 30 %DV
Vitamin C 25 %DV
Calcium 60 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I have made this soup a few times now and have found that a few additions make it even better. I have made this soup a few times now and have found that a few additions make it even better. I finely dice a few carrots and a stalk or two of celery as well as some onion. I saute' the veggies in butter until tender and add them to the soup. White rice on the side is an excellent companion as well as rotisserrie chicken and yeast rolls, but this filling soup definitely stands alone. I have six little boys, all picky eaters, but for the most part, I get little or no arguments sneaking broccoli in on them this way. It makes me feel as if I have done something good for my family when I prepare this hearty soup for them.
Date published: 2005-01-28
Rated 5 out of 5 by from I found a recipe on the regular Velveeta box that is slightly different, but is really tasty. I found a recipe on the regular Velveeta box that is slightly different, but is really tasty. That recipe calls for 3 tablespoons each of butter, flour, and chopped onion. Also a can of chicken broth, 1 cup of milk, 8 oz. of cubed Velveeta, and a 10 oz. package of frozen chopped broccoli. It wasn't super thick and had the perfect amount of cheesy goodness. It was a great recipe
Date published: 2014-02-27
Rated 4 out of 5 by from I love soup. I love soup. It was my grandma's doing. She watched me before I was old enough for school and everyday for lunch it was soup and Mr. Rogers. My dad also makes great homemade soup. Since I married I haven't been able to take advantage of that as much. (He does make enough to feed an army and I live close enough he usually drops some off ). This looks like a soup I could be successful at. Plus I love the fact that it can be ready in a little over 30 minutes. My mouth is watering already.
Date published: 2002-10-31
Rated 4 out of 5 by from I just moved out into an apartment, So I'm the head cook now. I just moved out into an apartment, So I'm the head cook now. I've been gathering easy, healthy recipes to practice and This one is very quick, easy, and delicious. If you substitute fresh broccoli for frozen: cut and steam before hand while cheese and milk are melting together, then add the broccoli slowly to control desired amount and it comes out very cheesy, alittle bit more milk wouldve been better, but everyone in my new home still loved it!
Date published: 2003-06-02
Rated 2 out of 5 by from We really didn't care for the recipe. We really didn't care for the recipe. I think it's because the velveeta flavor is overpowering. We prefer a natural cheese flavor and the processed stuff is too strong for us. Also, unless you don't mind crisp veggies in your soup, do as many other people have suggested and steam the brocolli for a little while before adding it. It comes out a bit crispy otherwise. It was really easy to prepare though!
Date published: 2006-02-22
Rated 4 out of 5 by from It is cheesy. It is cheesy. If you not a velveeta fan...don't make it. I did not use onions and I chopped my broccoli before mixing it in the soup. If you don't like slightly crunchy broccoli, I suggest cooking the broccoli some or chopping like I did. I also cut the recipe in half. It made plenty for my husband and I, plus I had a bowl to take to work the next day. It was just as good reheated.
Date published: 2006-12-05
Rated 5 out of 5 by from I have made this soup twice. I have made this soup twice. Both times I used cooked, fresh broccoli instead of frozen. The second time i made it, i whisked the soup after adding the flour, before adding the broccoli. This gave it a smoother consistancy. My sisters and my husband both enjoyed it. I paired it with a simple wrap sandwich. The soup is pretty creamy, so the wrap balanced it well. Cheesy and yummy!
Date published: 2006-12-19
Rated 4 out of 5 by from This recipe was very good, however, I cut the amount of cheese in half the second time I made it,... This recipe was very good, however, I cut the amount of cheese in half the second time I made it, and added a little more milk. The first time it was too cheesy when I made it according to the recipe. It was so thick and cheesy that I felt it was better suited for a dip than soup. I also added a little red pepper for flavor and color.
Date published: 2011-09-20
  • 2016-09-29T10:51CST
  • bvseo_cps, prod_bvrr, vn_cps_3.4.0
  • cp_1, bvpage1
  • co_hasreviews, tv_29, tr_122
  • loc_en_US, sid_51453, PRD, sort_relevancy
  • clientName_khcrm

K:312 v0:51453

>