Recipe: Broccoli Cheese Soup Collection

Joe

BROCCOLI SOUP
1 bunch broccoli
1 c. chopped celery
1 c. chopped onion
1/8 to 1/4 lb. Velveeta cheese
3 c. milk (2% or 1%)
--SAUCE:--
3/4 c. flour
2 c. milk
Cook broccoli until tender. Drain off water. Add 3 cups milk. Add cheese. Mix 3/4 cup flour into 2 cups milk for sauce (may use more flour). Add to vegetables with salt and pepper to taste. Cook 15 to 20 minutes. Stir frequently.

CREAM OF BROCCOLI SOUP WITH CHEDDAR CHEESE
2 c. milk
3 tbsp. butter
2 tbsp. finely chopped onion
3 tbsp. flour
1/2 tsp. salt
1/8 tsp. white pepper
1/2 tsp. thyme
1/2 tsp. granulated garlic
2 chicken bouillon cubes
1 1/2 c. boiling water
2 c. shredded Cheddar cheese
1 c. cooked finely chopped broccoli
Cook onions in butter until tender. Blend in flour and seasonings and cook 3 to 4 minutes, stirring constantly. Add boiling water and bouillon cubes and cook slowly until thick, stir in the milk until smooth. Add the cheese and broccoli and heat through. Garnish with fresh chopped parsley. Serves 6.

BROCCOLI CHEESE SOUP
1 lg. head broccoli, cut up
1/2 c. butter or margarine
1 med. onion, chopped
1/2 c. flour
Salt & pepper to taste
2 c. milk
2 c. chicken broth
1 c. medium Cheddar cheese, grated
Cook broccoli pieces in small amount of water. Saute onions in butter until transparent. Add flour. Add milk slowly, stirring continually. Stir in cheese and blend until smooth. Slowly blend chicken broth into mixture. Add broccoli. Stir to mix well and season to taste. Simmer about 15 minutes.

CHEESE & BROCCOLI SOUP
1 1/2 lbs. fresh broccoli, chopped
1 pt. half & half
2 c. water
1 lb. Velveeta cheese
3/4 tsp. salt
1/2 tsp. pepper
1/2 c. cornstarch mixed with 1 c. cold water
Steam broccoli until tender. Place half and half and water in the top of a double boiler add cheese, salt and pepper. Heat until all the cheese is melted. Add broccoli. Mix cornstarch and water in a small bowl. Stir into cheese mixture in double boiler and heat over simmering water until soup thickens.

BROCCOLI CHEESE SOUP
1 c. water
1 chicken bouillon cube
1 (10 oz.) pkg. frozen broccoli
1 med. carrot, cut into sm. pieces
2 tbsp. butter
3/4 lb. Velveeta cheese
1/2 can cream of chicken soup
1 tsp. onion flakes
1 tbsp. Worcestershire sauce
Pepper to taste
Heat water and bouillon cube to boiling; add frozen broccoli and carrot pieces. Cook over medium low heat according to broccoli package directions. Remove from heat but DO NOT DRAIN. In another pan, melt butter; slowly add flour. Continue stirring and add milk. Stir in cheese (in pieces), soup, onion flakes and Worcestershire sauce. After cheese is melted, add ingredients from other pan. Heat thoroughly, simmering 20 to 30 minutes over low heat and serve.

CHEESE BROCCOLI SOUP
1 c. green onions, chopped
1 stick butter or oleo
1 qt. milk
1 lb. Velveeta cheese
1 can Rotel tomatoes
1 round jalapeno cheese
3 cans cream of chicken soup
3 pkgs. frozen broccoli
Saute onions in butter or oleo. Add rest of ingredients and cook slowly until broccoli is tender.

EMERALD SOUP
1 lg. onion
2 boxes frozen broccoli
1/2 c. evaporated milk
1 sm. pkg. Mexican Velveeta cheese
3 tbsp. butter
1 c. milk
Saute finely chopped onions in butter until clear. Cook broccoli as directed. Drain, place cooked broccoli and milk in food processor or blender. Add to cheese and sauteed onions. Cook on medium to low heat for 20 to 30 minutes or until desired consistency is reached. *Drops of hot sauce makes this a festive holiday dish.

CREAM OF BROCCOLI SOUP
1 c. margarine
1 c. diced onions
1 c. diced celery
4 c. chopped broccoli
1 c. flour
6 qts. chicken broth
2 c. warm milk
Salt and pepper to taste
2 c. grated cheese
Saute onions, celery and broccoli in margarine; add flour and simmer until vegetables are crisp. Add chicken stock and milk. Add seasonings and grated cheese and stir until cheese is melted. Makes 25 servings.