Broccoli Cheese Soup

Broccoli Cheese Soup

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.

Broccoli Cheese Soup

Prep Time 15 minutes
Course Main Course
Cuisine American
Servings 10


  • 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 evaporated filled milk
  • 1 pound colby jack cheese shredded


  • Prepare broccoli (with carrots) according to package instructions, reserving 1 cup of liquid and drain the rest.
  • While the broccoli is cooking, saute onions in the butter until translucent, set aside.
  • In the same pot that the broccoli was prepared, add cubed cheese spread.
  • Over low heat, melt cheese into the broccoli.
  • Add filled evaporated milk, onions with butter and colby jack cheese.
  • Cover and continue simmering on low until shredded cheese is completely melted, stirring frequently.
  • Serve hot with your favorite bread or in a bread bowl as show
Keyword broccoli, cheese, soup


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