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Three-Cheese Broccoli Soup

  • Prep 5 min
  • Total 30 min
  • Ingredients 9
  • Servings 6

Looking for a creamy, cheesy broccoli soup recipe? This one is on the table in just 30 minutes! MORE+ LESS-

Shawn Syphus Shawn Syphus
March 14, 2017

Ingredients

1/4
cup olive oil
5
cloves garlic, finely chopped
1/4
cup all-purpose flour
1
carton (32 oz) Progresso™ chicken broth (4 cups)
4
cups chopped broccoli florets
1
package (8 oz) Kraft™ Velveeta™ original cheese, cubed
1 1/2
cups shredded mild Cheddar cheese (6 oz)
1
cup shredded Monterey Jack cheese (4 oz)
Salt and pepper to taste

Steps

Hide Images
  • 1
    In 4-quart Dutch oven or saucepan, heat 1/4 cup olive oil over medium heat. Add 5 cloves garlic, finely chopped; stir until fragrant. Beat in 1/4 cup all-purpose flour with whisk 1 to 2 minutes or until thickened.
  • 2
    Gradually beat in 1 carton (32 oz) Progresso™ chicken broth. Add 4 cups chopped broccoli florets. Heat mixture to simmering; cook about 10 minutes or until broccoli is tender.
  • 3
    Add 1 package (8 oz) Kraft™ Velveeta™ original cheese, cubed, 1 1/2 cups shredded mild Cheddar cheese (6 oz) and 1 cup shredded Monterey Jack cheese (4 oz); stir until combined. Simmer a few more minutes; season with salt and pepper to taste.
  • Serve this hearty and cheesy soup with Pillsbury™ crescent rolls for a complete meal!

Expert Tips

  • For this recipe it’s best to shred your own cheese and avoid pre-shredded cheese packages. This will help it melt more smoothly.
  • Try adding extra veggies to bulk up this delicious soup! Add 1/2 onion, diced, when adding the garlic. Add 1 cup shredded carrots when adding the broccoli.

Nutrition Information

No nutrition information available for this recipe
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