Easy Broccoli and Cheese Soup
This classic easy broccoli and cheese soup is the ultimate comfort food for those cold winter days. Loaded with tender broccoli, cheddar cheese and soft noodles, it’s creamy, cheesy and so delicious!
Broccoli and Cheese Soup Recipe
I love broccoli and cheese soup. It’s such a classic soup that warms my soul. But when you’re feeding a family, the classic broccoli and cheese soup just doesn’t seem to fill tiny bellies. I have found that you have to make dinner hearty so that they’re not raiding the pantry fifteen minutes later.
This broccoli and cheese soup recipe is both hearty and delicious. I added noodles, extra broccoli and cheese and serve it with my delicious dinner rolls to fill tiny bellies and make everyone happy.
The Cowboys’ Rating: 9/10
Every time I make a new recipe, I have my family rate the recipe out of 10. By the time, these recipes make the blog, they’ve been tried and tested by some of my hardest tiny critics!
What Ingredients Are in Broccoli and Cheese Soup?
- Broccoli– I always use fresh broccoli for this soup. It just tastes better. However, if you are in a pinch, you can use frozen broccoli.
- Whole Milk – Whole milk has all the nutrients and fat. I always use whole milk when cooking.
- Chicken Bouillon – Bouillon cubes are my go-to when I want to add a lot of flavors in soups. They are made up of dehydrated meat, vegetables, salt and other seasonings in this little, tiny square.
- Velveeta Cheese – Velveeta cheese melts to well in this soup and makes it so yummy.
- Shredded Cheddar Cheese – I also use shredded cheddar cheese in this soup to bring in a richer, cheesier flavor. Both cheeses make this soup so flavorful.
- Penne Pasta – I love to use penne pasta for this soup but really, you could use any noodles that you have on hand.
- Butter
Tools You’ll Need
Recipe for Broccoli and Cheese Soup
- In a large stock pot, melt butter over medium heat.
- Cut broccoli into small pieces and add to butter. Sauté for 5-8 minutes until broccoli is slightly browned.
- Add in milk, water, salt and pepper and chicken bouillon cubes and bring to a boil.
- Once the soup starts to boil, turn to medium heat and add in noodles.
- Cook for 10-12 minutes until noodles are soft.
- When the noodles are soft, turn to low heat and add in Velveeta cheese and shredded cheddar cheese. Mix until cheese has melted.
- Remove from heat and serve.
- Enjoy!
How to Store Broccoli and Cheese Soup
If there are any leftovers, I will store them in an airtight container in the refrigerator for up to 5 days. To reheat the soup, you can either pop it in the microwave or heat it on the stove.
Try More of My Easy Recipes
Easy Broccoli and Cheese Soup
Ingredients
- 6 cups broccoli
- 4 tbsp butter
- 3 cups water
- 3 cups whole milk
- 3 chicken bouillon cubes
- 16 oz penne pasta
- 1/2 lb Velveeta cheese
- 2 cups shredded cheddar cheese
- salt and pepper to taste
Instructions
- In a large stock pot, melt butter over medium heat.
- Cut broccoli into small pieces and add to butter. Sauté for 5-8 minutes until broccoli is slightly browned.
- Add in milk, water, salt and pepper and chicken bouillon cubes and bring to a boil.
- Once the soup starts to boil, turn to medium heat and add in noodles.
- Cook for 10-12 minutes until noodles are soft. When the noodles are soft, turn to low heat and add in Velveeta cheese and shredded cheddar cheese.
- Mix until cheese has melted.
- Remove from heat and serve.
- Enjoy!
