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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Broccoli Cheese Soup Recipe

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This recipe for Broccoli Cheese Soup is from Nita's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Pound loaf processed cheese, such as Velveeta, cubed
3-6 cups milk
One clove minced garlic, or to taste
One cup chopped bell pepper, mixed colors are nice for this
16 ounces chopped broccoli - Par-cook the broccoli.

Roux
Equal parts flour and butter - about 1/4 cup each or to preference

Optional:
Undercooked pasta - about 1-2 cups
1 Teaspoon Worcheshire sauce
Salt/Pepper to taste
Directions:
Directions:
Use enamel lined cast iron Dutch oven
On low, melt butter, stir in flour until there are no lumps and it is thickened.
Add about 3 cups milk, heat on low, stirring constantly so it does not scorch
Add cubed cheese loaf to thickened milk and stir until no longer lumpy. If you like is thinner, add more milk. You can also stretch the recipe here by adding undercooked pasta pieces, such as linguini and the remaining 3 cups of the milk
Add chopped bell pepper and par cooked broccoli.
Turn off the heat, and cover until ready to serve
Number Of Servings:
Number Of Servings:
10 or more
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Great recipe for a soup potluck. Also holds well in Crock pot on warm.

 

 

 

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