Broccoli Cheese Soup for #SoupSaturdaySwappers

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I cheated majorly on this soup, but can't say I'm sorry.
Sorry I meant to lead with the fact it's time for our monthly Soup Saturday Swappers soup. 
Sue of Palatable Pastimes is the hostess this month and she suggested Snow Day Soups as our theme.

I live in the south and we don't get snow here but once every few years.  And then it melts almost right away, but if I close my eyes and sip on this, I can get fooled easily enough.

I just put this soup in a bowl,  but I think you can serve it in a bread bowl, and that would be even better.  I used to live in a place that sold fresh baked bread bowls, and I would pick them up and make soup for us on a regular basis.
I've tried my hand at making them myself, but so far it hasn't worked well.

But that's OK, cause this soup tastes great, even if it isn't in a bread bowl.

I started it with some homemade soup stock.   Added in the broccoli and let it cook til tender.   The broccoli added some flavor to the soup stock.
I then took out the broccoli, and that's when I cheated.  I was getting low on cheese, and didn't feel like trekking to town for some more, but...
I had a couple of pouches of Velveeta Cheese sauce in my pantry.
Don't judge, but I love this stuff.

I wanted to thicken the soup up a little, but didn't want to make a roux. So I made a cornstarch slurry, added it to the stock and thickened it.  I then added a 4 oz. pouch of Velveeta cheese sauce whisked that in, and added the cooked chopped broccoli.

I think I have a new almost guilty pleasure soup.

Try it out for your next snow day or just because this is so dead easy and good tasting as well.
Yield: 2 servings

Broccoli Cheese Soup

prep time: 5 minscook time: 10 minstotal time: 15 mins
This light, quick, easy soup is totally yummy.  Less than 20 minutes and you have a hot bowl of delicious soup, perfect for a snowy day or any day.


  • 3 cups stock, chicken or pork or vegetable
  • 1 head broccoli, cut into florets
  • 1 4 oz. package Velveeta Cheese Sauce
  • mix together
  • 1 teaspoon + cornstarch
  • 2 teaspoons water


  1. Wash and cut the broccoli into florets.   Heat the soup stock, and cook broccoli florets in the stock until tender.  Remove with a slotted spoon, and set aside for a moment.   Whisk in the Velveeta Cheese sauce and the cornstarch/water slurry.  Heat to boiling and let the cornstarch thicken the soup a little, add the broccoli back in and serve.   You can also top this with a little grated cheese if desired. 
Created using The Recipes Generator

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