This Broccoli Cheese Soup is rich, creamy and loaded with cheese. Tender broccoli and carrots simmer with sauteed onion, then melt into a velvety blend of cheese spread, evaporated milk and shredded colby jack. It makes a big, cozy pot that is perfect for cold evenings, potlucks or serving in a bread bowl.
American |
Comfort Food |
Potluck |
Gluten Free |
High Protein |
Vegetarian |
Soups & Stews
Broccoli Cheese Soup
Nutritional Information
Calories
695
Fats
49.3 g
Protein
36.3 g
Carbs
31.4 g
This is my daughter’s recipe. It’s a favorite for her family of 7. With the 3 pounds of creamy cheese, the kids will barely notice the vegetables. Very filling meal, great for cold evenings or pot-lucks.
Ingredients
- 4 pounds cut broccoli, frozen
- 1 pound matchstick carrots
- 1 onion, minced
- 1/2 cup butter
- 2 pounds processed American cheese spread, cubed
- 2 cans (12 ounce) filled evaporated milk
- 1 pound colby jack cheese, shredded
Directions
1
Prepare broccoli (with carrots) according to package instructions, reserving 1 cup of liquid and draining the rest.
2
While the broccoli is cooking, saute the onion in the butter until translucent, then set aside.
3
In the same pot that the broccoli was prepared in, add the cubed cheese spread.
4
Over low heat, melt the cheese into the broccoli.
5
Add the filled evaporated milk, the onion with butter and the colby jack cheese.
6
Cover and continue simmering on low until the shredded cheese is completely melted, stirring frequently.
7
Serve hot with your favorite bread or in a bread bowl as shown.
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