One pot, one hour, one great soup. And oh so easy with these easy step by step photo instructions. Better than restaurant quality broccoli cheese soup for your family or company. You will love this soup.
Editor’s note: Originally published December 19, 2015. This has become one of my go-to recipes and is being updated with re-edited photos and text.
I longed for this soup for several weeks but had just been too busy. In fact, there was almost no food in the house. Not good for a food blogger. So on the way home from the hospital this morning I made a 10-minute grocery run.
For lunch, I presented my wife with this wonderful homemade broccoli cheese soup with grilled ham and swiss sandwich. She is a happy wife now.
This is the second soup in my “Week of Soups”.
Pre-Week of Soup Recipes
Week of Soups Recipes
My Rating
A solid 5. One of my top recipes.
Pro Tips: Recipe Notes for One Pot Broccoli Cheese Soup
I have researched for several weeks and had a couple of inspiration recipes. I combined Pioneer Woman with Allrecipe.
I wanted one pot. I wanted to cook the broccoli in the soup and not separately. And I didn’t want to use any cream. I don’t ever have cream, and although this is not low-fat, there are some things I just won’t do.
Nothing matched my needs, so I combined. The results are better than I ever expected.
The Cheese: I fess up. I like Velveeta. So here I used sharp cheddar and Velveeta. But choose the cheeses you like. Most will want a mixture of different cheddars.
Copycat Panera’s Broccoli Cheese Soup
If you want to copycat Panera’s Broccoli Cheese Soup, then just add one cup matchstick-cut carrots and one stalk thinly sliced celery at the same time as the broccoli.
Make it Bacon Broccoli Cheese Soup
Everything is better with bacon. This is my wife’s addition. Chop 3 strips of bacon into 1/2 inch squares and fry until done. Drain and add along with the cheese.
Can I use frozen broccoli?
Yep. Measure by volume. A good size head of broccoli will make about 2 cups. You can up the broccoli a bit if you want. Also, the frozen broccoli may take a few minutes more to get tender, so cook to tender and not by time if using frozen.
These are double batch pictures. The recipe discussion below is a single batch, and the ingredient list is for a single batch, but pictures are for a double batch.
Rinse and spoon size chop one head of fresh broccoli. I discarded the broccoli stalk. This should be about two cups.
Mince a small or 1/2 of a medium onion. Over medium-high heat melt four tablespoons butter. Add onion and cook until clearing. About 3 minutes. Add one clove minced garlic and cook one more minute.
Decrease heat to medium. Add 1/4 cup flour and continue to cook and stir continually until browning some. About 3 minutes.
Slowly add two cups chicken or vegetable broth continuing to stir. Add 1/2 teaspoon of salt and 1/2 teaspoon pepper. Allow to thicken some then add two cups milk. Bring to a boil and allow to thicken.
Add broccoli, cover and turn down heat to simmer. Simmer until broccoli is tender. About 25 minutes.
Option: Some people like to run an immersion blender through the soup at this point. I only wanted a little of that blending, so I used a potato masher.
Add 2 cups of cheese of choice. I used sharp cheddar and Velveeta. Simmer another 5 minutes and serve.
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Easy One Pot Broccoli Cheese Soup
Ingredients
- 1 head broccoli - large
- 1/4 cup butter
- 1 onion - small
- 1 clove garlic
- 1/4 cup flour
- 2 cups chicken broth - or vegetable
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups milk
- 2 cups cheese - of choice
Instructions
- Rinse and spoon size chop one head of fresh broccoli. I discarded the stalk. This should be about two cups.
- Mince a small or 1/2 of a medium onion. Over medium high heat melt four tablespoons butter. Add onion and cook until clearing. About 3 minutes. Add one clove minced garlic and cook one more minute.
- Decrease heat to medium. Add 1/4 cup flour and continue to cook and stir continually until browning some. About 3 minutes.
- Slowly add two cups chicken or vegetable broth continuing to stir. Add 1/2 teaspoon of salt and 1/2 teaspoon pepper. Allow to thicken some then add two cups milk. Bring to a boil and allow to thicken.
- Add broccoli and cover and turn down heat to simmer. Simmer until broccoli is tender. About 25 minutes.
- Option: Some people like to run an immersion blender through the soup at this point. I only wanted a little of that blending, so I used a potato masher.
- Add two cups of cheese of choice. I used sharp cheddar and some Velveeta. Simmer another 5 minutes and serve.
Recipe Notes
Pro Tips:
- Choose the cheeses you like.
- Frozen broccoli works fine but may take a few minutes longer. Cook to the point of the broccoli is tender.
- If you want to copycat Panera Broccoli Cheese Soup, then add 1 cup matchstick-cut carrots and 1 stalk thinly sliced celery at the same time as the broccoli.
- Make it Bacon Broccoli Cheese Soup. Everything is better with bacon. Chop 3 strips of bacon into 1/2 inch squares and fry until done. Drain and add along with the cheese.
- Great as leftovers and will freeze well.
Have a question or something not clear? Ask in the comments.
Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Originally published December 19, 2015
Related Posts:
Misty
How would this be putting it on top of baked potatoes?
DrDan
Hi Misty,
Welcome to the blog.
I don’t see this as a good baked potato topping. You can make it thicker in several ways. Increasing the flour/butter roux, decreasing the milk or broth, or increasing the cheese. But I think you need a different recipe for that.
Dan
Jen
My daughter and I made this last weekend. It was amazing! It was a perfect recipe to teach her about roux, chopping, whisking, etc. Her & my son took it for lunches last week and want it again this week. 😊 Thank you for the recipe, it’s definitely a keeper!
DrDan
Hi Jen,
Welcome to the blog.
I never looked at this recipe as an education but I see it now. Also, they can make their own lunches.
Glad you enjoyed the recipe.
Thanks for the note and rating.
Dan
Savannah
This recipe was amazing. Thank you so much for helping me find a recipe that’s all in one pan. You don’t need all that fancy pantsy ingredients to make a delicious soup. I didnt have onion but it taste good without it as well. I also didnt buy garlic, I used minced garlic (1.5 teaspoons of it). I added chopped up celery and shredded carrots to mine when I added broccoli.
DrDan
Hi Savannah,
Thank for the note(s). This is a simple recipe but I have done it over and over. To me, it is what a soup recipe should be.
Dan
Richard
Awesome! Easy to follow directions, measurements, etc.
DrDan
Hi Richard,
Welcome to the blog.
Glad it worked well for you and thanks for the note.
Dan
Elizabeth
Hi, I made this the other day and we love it.I was just wondering.What I could do to make it less thick.How much more liquid or what should I should add? I also noticed on instructions one says 4 tablespoons butter(the one in article) and the other says 1/4 cup butter(the one in recipe box).I used the 4 Tablespoons.Which is the right one?…Thankyou for sharing the recipe.
DrDan
Hi Elizabeth,
Welcome to the blog.
This is a thick soup. It comes from a number of places. The “best” place to adjust the thickness is with the roux. I use the butter (4 tablespoons = 1/4 cup) with flour. Just cut both in half. It will decrease the thickness by about 20%.
But lots os the thickness comes from the cheese. You could decrease that a bit. Or you could add more liquid like another cup of chicken broth. Both these will decrease the flavor a bit.
Thanks for the note. Hope that helps.
Dan
Savannah
Hi there! 4 tablespoons equals 1/4 cup :)
Sarryanna
Soup is delish! Just one question…… the nutritional info is for one serving. Is that one cup, cup and a half, half the pot (in my dreams, I know)
DrDan
Hi Sarryanna,
Welcome to the blog.
The single recipe is 6 “servings” of 1 to 1 1/4 cup. Most soup nutrition uses 1 cup servings.
When I make this (tomorrow again) usually do a double batch and freeze half. We do this for the whole meal so we get 4 large servings of per single batch. But if I did so a single for 4 people at lunch, most of the company wanted seconds so I almost stopped doing single batches for company.
Dan
Beverly
I had some leftover steamed broccoli so this soup sounded like a delicious way to use it up. Followed the recipe and used some fresh broccoli at the start and added my leftover broccoli at the end. I too love Velveeta as a cooking cheese it makes wonderful smooth and flavourful soups and sauces. The only thing I question is boiling the milf. If you were using cream no issue but the lower fat in milk will cause it to curdle, likely not too noticeable in this but still not recommended. Heat to just before boiling point when cooking with milk. Soup is delicious and highly recommended.
Martha Worley
Made your recipe several times. Just keeps getting better. Someone may have already covered this but we use the stem also. Peel the stem & cut in 1/4” rounds. Cook along with chopped broccoli. We double recipe so we can freeze future lunches. Thaw completely & heat slowly.
DrDan
Hi Martha,
Thanks for the comment and suggestions.
Most of my broccoli is like a tree so I trash the stem, or at least the main part. I have done this soup with some local farmer market broccoli and did use the stems.
It does freeze very nicely.
Dan
Punam Paul @punampaul.com
Interesting soup easy and quick recipe. I first time tried a broccoli cheese combination. This soup is very delicious.
DrDan
Welcome to the blog.
I do love this soup. Glad it worked well for you.
Dan
Michelle
Made this for dinner. So easy and delicious. Next time will add bacon. Better than Panera’s soup. Thank you. Will definitely make this a favorite.
DrDan
Hi Michelle,
Welcome to the blog.
I just had this soup again yesterday. It is a favorite of my wife’s. I use bacon if I have it.
Thanks for the note and Happy Holidays.
Dan
Erica Johnson
My husband and I are new empty nesters and I have found cooking for two to be a challenge. I came across this recipe and tried it tonight. It was perfect and just enough left over for lunch tomorrow! Thank you so much for my new favorite soup!
DrDan
Hi Erica,
Welcome to the blog.
This is one of my most favorite recipes. I do it once or twice a month. Usually I double for leftovers and the freezer.
Since you are really “cooking for two”, you might want to check out my discussion about recipe size at https://www.101cookingfortwo.com/recipes-not-two-servings/ so you won’t be too disappointed that all recipes are not for two servings.
Have a look around and let me know if you have any questions.
Thanks for the note.
Dan
Betty Davis
I love this recipe. I put the broccoli stock in my bullet with a little chicken broth then added it in.That made it more rich
JC
This soup is amazing! I didn’t have broth so just used water in it’s place and a couple drops of liquid smoke (I’m vegetarian and was thinking abt the bacon suggestion), then added the carrots and celery. My 11 year old son just had it and said, “this is my second favorite food of all time now even though i wasn’t expecting to like it after the strong smell of onions”, haha! He hasn’t loved any new foods for a couple years now. Our new favorite recipe. Thank you. :)
PS- 6 year old loves it, too. Wow!
Kim
I want to make homemade soup, but I am all’s trying to eat Keto, what can I use instead of cornstarch or flour to thicken the broth?
DrDan
Hi Kim,
Welcome to the blog.
About half the carbs are from the flour. The usual thickening products used in cooking are all basically carbohydrates. Due to all the cheese, this will still be fairly thick even without the flour and you can always add more cheese.
Hope that helps.
Dan
Sarah
Would it be ok to make this on the stove then transfer to a crockpot to keep warm? I’m wanting to take it to a get together with some friends.
DrDan
Hi Sarah,
Welcome to the blog.
It will be a little tricky. You need to keep it about 140 degrees but not higher than 155 or so. If higher, it continues to cook and if lower for 2 hours, you should assume it is not safe. “keep warm” on crock pots is very non-specific.
It does reheat well and just reheating there would be safer. Keep below 40 degrees during transport.
Dan
Judy
So if you were making a double batch in the pictures how many servings is that? Has anyone tried this in the crockpot?
DrDan
Hi Judy,
A single batch is 4 good servings but no seconds for anybody. I did this last weekend for lunch for 4. I made a double. I had to buy that much broccoli and wanted some leftovers. My wife and I had two more good size meals. So truly 8 servings in the double batch.
Crock pot – probably not too good. You need to make the initial roux for thickening and that just can’t be done in a crock pot. Since you already have the pan dirty doing the roux and adding the broth and milk to thicken, I see no good role for a crock pot.
Also, this freezes well.
Dan
Katelyn
AMAZING! Instead of milk, I used half and half. I only had 1% milk and I was worried I wouldn’t have the same creamy text and taste. It came out amazing with the half and half sub. I definitely recommend! Will be making this often for my family!
DrDan
Hi Katelyn,
Welcome to the blog.
Glad it worked well for you. I use the milk I have which is almost always fat-free. There is lots of fat in the butter and cheese so it works well. But I will never argue with more cream. It can only make it better.
Thanks for the note.
Dan
Shauna Guymon
Oh my heck This is so good and so easy!!! The only thing I did was add a pinch of thyme and about 1/2 a tsp. of brown mustard.
DrDan
Hi Shauna,
Welcome to the blog and sorry for the late reply.
I do love this recipe. But I always love simple things.
Thanks for the note.
Dan
Kim
Dr Dan Thank you. This is great soup. Will have to try more later. 😍.
Vickie
I wander if I could use a can of Campbell’s cheddar cheese soup if I have no velveeta cheese
DrDan
I would just use a more cheddar or other cheese. I’m not a fan of the cheese soup in a can but it is up to you if you want to try it.
Dan
Michelle
I found this recipe surfing around on Pinterest,figured it was easy so I tried it. Let me tell ya this is now my go to recipe. It is quick and easy and DELICIOUS! Thanks for a pin win !!!
Rondi
This soup is very, very good. Pretty fast from start to table. I always feel like I am making something so good and nutritous for us when I make this soup. Your recipe is easy to follow. Perfect quantities of ingredients. It also freezes well. I look forward to following more of your recipes.
DrDan
Hi Rondi,
I do love this soup. I have totally lost count of the number of times I have done this. I had another similar soup on the blog and last week I deleted it and redirected all the traffic to this recipe.
Thanks for the note and have a look around the blog. Let me know if you have any questions.
Dan
Rhonda
Love the recipe it’s so good. Try with a little cayenne pepper it give it just a little more flavor and heat
DrDan
Hi Rhonda,
I like the cayenne idea.
Thanks for the note.
Dan
Sara
Great soup easy and quick to whip up with ingredients you have to use up in your kitchen and fridge. Thanks a bunch it’s gonna be dinner for my family and I tonight ❤❤❤
DrDan
Thanks for the note.
Dan
Jean Green
Great soup, I doubled the recipe using broccoli and shallots from my garden
And Half and half with my 1% milk. It was delicious! Thanks for the recipe.
Melissa Morgan
Made this tonight, first time ever making broccoli cheddar soup which I love. Some changes were required. I didn’t have chicken or veg broth so I used water w/ some soy sauce. (Advice from the internet) I used fresh broccoli and sharp cheddar. It was simple to follow and came out really good. Next time I will not add 1/2 tsp. salt as it seemed too salty. Could have been the soy sauce. It was a success nevertheless, I will make it again. Thank you for sharing.
DrDan
Hi Melissa,
Yep, probably the soy sauce, it is loaded with sodium.
Glad it worked for you and thanks for the note.
Dan
Marcy
Dr. Dan, this soup is delicious! Had a fail with another recipe and glad I was brave enough to try again. Sooo good! I have made many of your recipes over the years and they are all excellent! I have learned a lot from you. Thank you.
DrDan
Hi Marcy,
I consider this one of my best recipes. I love simplifying recipes like this. I just add the bacon option for my wife last week.
Thanks for the note, enjoy the site and let me know if you have any questions.
Dan
Jamie Walsh
Easiest broccoli cheese soup ever. I made this the day after we had a fondue party so I used two different cheese fondues that were leftover. One was a beer cheese fondue & the other was a non-alcoholic Gruyere & Swiss. It turned out amazing! By far the best I’ve ever had. I had also blanched the broccoli for the fondue so cook time was much shorter.
I made it a second time with just sharp cheddar & it wasn’t even close. The quality of the cheese makes all the difference. I also use a blend of evaporated milk & 2%.
By far the best & easiest soup recipe.
Links to the fondue recipes below.
https://www.realsimple.com/food-recipes/browse-all-recipes/beer-cheese-fondue
https://www.melskitchencafe.com/classic-fondue-recipe/
Lisa
Made this today and was delicious. I think it was just as good as Panera.
Dave Bolger
Picture shows a bag of sugar. Went thru the recipe 3 times looking for when you add the sugar. Guess it’s supposed to be a bag of flour :)
DrDan
Over a million page views on this recipe and you are the first to pick it up. I keep empty bags for these pictures. A total opps. Photoshop to the rescue soon.
Thanks
Dan
Update. Fixed and you get the one in a million badge
Rebecca Weller
This sounds absolutely Delish! But my Question is could I substitute with Cauliflower? My Husband is not a fan of Broccoli. Let me know your thoughts. Thank you!
Blessings & Merry Christmas
Rebecca
DrDan
Yep the cauliflower should work but I think it may take a little longer to cook so cook until tender then add the cheese.
Pat Monahan
Will make this tonite. I’m surprised that people w lactose issues don’t use Lactaid.
No difference in flavor, no tummy issues.
DrDan
Hi Pat and happy holidays.
First you will love this soup. I do.
The lactaid thing., I want to do a little lecture for the other readers.
Lactaid will break a disaccharide, Lactose, into two monosaccharides, glucose and galactose. So it will taste a bit sweeter since there are two molecules of sugar vs one and that is how taste works. Not by weight but number of molecules. But since the lactose is broken apart, it will absorb and not set in the GI tract and cause gas and diarrhea in the lactase deficient person.
So if you use lactaid treated products, it is sweeter and a bit noticeable if you pay attention but not much. You can also use the lactaid tablets which work after ingestion and work fairly well. These tablets are what most adults with significant lactose issues should keep in their pocket.
I did this little discussion for those people out there that seem to be clueless and never used/heard of lactaid products. Hopefully we did some good for those people.
ivon
excelent recipe!! thank you
Mel
Made it tonight and my husband absolutely loved it.
Mare
Made this tonight and I loved it. It makes a generous amount. The directions were easy to follow as this was my first time making this. I’ll add it to my winter menu. Thanks!
t how
very good, easy, quick recipe…..except i used cheap great value (a large chain store) brand cheese, which made it to salty for our taste……add a little more pennies to the menu and get real cheese and everyone will love it……..thanks…… i will make this again
Kirti Yadav
Hello DeDan, This recipe is a perfect recipe for gloomy winters and rainy season. I am going to try this soon. My favorite is sweet corn basil recipe. Sharing it with you.
marms
I can’t *not* make this soup. Here I am again. This time I didn’t have enough broccoli, but did have a teeny potato, and some cauliflower. Also, and wow! I used Applewood Smoked Cheddar. Creme, but no flour.
Such a winner.
DrDan
I always call this “cheese soup” to my wife. So no broccoli, fine, use something else. Plus everything is better with bacon.
Thanks for the note.
Dan
Storm
Hello everyone! I actually tweaked this recipe just a bit.
I made it for the first time tonight and then we had some unexpected guests so I had to quickly double it.
During the process I ended up adding:
1 cup extra of milk
2 cups extra of water
1/8 cup flour
I then added more cheese and my plan is to add a little bit of sour cream when finished. But that is optional for everyone. I have been taste testing throughout the entire process and it tastes delicious. This really is a very simple recipe to follow and I am very grateful to have stumbled upon it. Panera broccoli cheddar soup is my absolute favorite. I also plan on eating it with dipping bread, and then for leftovers I am going to put it over rice.
Thank you for the great recipe!
Kristin
I made this soup for my 5 year old daughter who talks non-stop about broccoli soup and has me buy it in quarts from our nearby deli. She could eat it for every meal if I let her. The only change I made was I added a good amount of bacon and cooked the onion in the bacon fat + butter. It’s amazing, and she licked her bowl clean. The bacon added a depth of smokiness, you should try that sometime!
Michelle
Dear Dr. Dan,
The soup was delicious and very easy to make. I used a bag of shredded cheddar for the cheese. I thought it was better than the Pioneer Woman’s recipe. Thank you for the recipe.
DrDan
Hi Michelle,
Thanks for the note. I think adding the cheese late helps a lot.
Dan
marms
What is your experience of freezing this soup? I expect I will freeze a batch without the milk and cheese, to add when reheating another day. Have you done that?
I love this soup too.
DrDan
I believe it would. I have never done it. We always eat it all.
Dan
Diane
This soup is delicious! I made the recipe exactly as written (very unlike me) and I wouldn’t change a thing. I used cheddar and fontina cheese – a winning combination. Will make again….very soon!
marms
I come for the dogs.
marms
In the midst of making this again, and stopped to say next time, I buy the broccoli already chopped and washed in the handy dandy baggie. I’ve got those miniscule itty bitty broccoli bits ALL over the kitchan and when you try to wipe them up they won;’t! So. That’s change #1. Second I make thte soup minus milk or cream, and cheese, and add them each time I take a container out of the freezer. I am not using a flour/white sauce either. Creme.
Soooo good.
Estelle Crawford
Love this receipe!
Definitely rate this a 5!
DrDan
Thanks, I love this one too.
Dan
Marms
Because I’m on a low-carb food plan I use an egg to thicken rather than flour. This is a terrific recipe. I can eat soup. everyday!
aizel
how much is a serving?
DrDan
About 1 – 1 1/4 cup. So not big servings. I do the recipe and then decide how many reasonable servings there are.
Dan
jc
This is very good I doubled the ingredients came out with plenty of leftovers.Will make again used velveeta only 16oz.
Jackie Z
Loved this soup, was easy to make, did it on the stove top in a Dutch oven. This will be my go to since all in ingredients I usually have on hand. Liked using milk instead of half and half. I rate this 5 excellent.
Carole
This is delicious and is one of my comfort foods. My son and husband don’t like creamy soups, so it is my “prizer” when they are not home for supper. No changes to make – simply wonderful
DrDan
Hi Carole,
They really need to try this one.
Thanks for the note. So happy it works for you.
Dan
Tammy
Very good and easy. My entire picky family liked it. My son was disappointed that it was all gone. ?
DrDan
Hi Tammy,
Thanks for the note. I’m making this tomorrow for a light lunch before our evening Thanksgiving pig out.
Have a good holiday
Dan
DrDan
Thanks for the note.
You can adjust the number of servings in the recipe care above and then print. The 6 servings are average size so cutting in half would be 2 large servings.
The trouble with cutting in half will be only using half a head of broccoli and I usually use canned both (OK it is 14 oz and not 16 oz but close enough) so I would also have half a can of broth. Plus… I love leftovers.
Dan
Payton
I love this soup !!! It’s so rich and creamy, full of flavor . Is it possible to make this for only 2 people ???
Martha Worley
Have made your recipe several times. Easy easy & so delicious. This freezes great. Just thaw completely & heat up slowly! Thanks a lot!!!
PS Didn’t see any stars to click on. Would have a top rating for this.
DrDan
Hi Martha,
Thanks for the note. This is one of my favorite “original” recipes.
The ratings are now in the “recipe card” and not in the comments like it was before.
Dan
Megan
Just tried this and it was definitely yummy! Next time you make it try adding 1/2 to 1 teaspoon of prepared yellow mustard after the cheese is integrated – it really adds that certain something :-)
Andrea
I’ve used frozen broccoli and it was great. Tonight I’m using 3 cups chicken broth and only one cup of milk. I’m trying to decrease my dairy. Thanks for the recipe. It is my go to for broccoli and cheese soup.
DrDan
Hi Andrea, I’m sure that will “work” but there will be a little less creaminess I believe.
Thanks for the note and rating.
DrDan
karlagso
your soup was a hit with my 16 yr old daughter who’s favorite soup was Panera…until yours!!!! question, if you are lactose intolerant and/or calorie conscious can you substitute unsweetened coconut milk or would that affect the flavor?
DrDan
So sorry I missed your comment. I suspect the coconut milk would be fine. As for the lactose issue, generally the harder the cheese the less lactose but you should be checking with the manufacture about that.
Dan
Brooke
Made this soup tonight for dinner and it turned out great! It was my first time making a broccoli cheese soup but this was easy to follow and delicious! Thank you for the recipe.
karlagso
correcting the stars as I had trouble with my ipad
Carole
Absolutely the best soup, and it heated up great the next day too. Thank you so much!
DrDan
Thanks for the note. I do love this soup.
DrDan
Joan
The soup is excellent! It does make more than enough for two as I have three pints in the freezer now. Until now, my favorite broccoli cheese soup was at T E Murches and it had the ends of cheese floating in it. Next time I make this, I will put in a few chunks of cheese to float around in the soup.
Chris
I like Velveeta for things like this too, I don’t care, it’s too wonderfully creamy! Printed this one off, I know my youngest boy will like this. Happy Holidays to you and your family, Dan!
Cheri
This looks wonderful and easy. Do you think it would turn out as well with thawed – previously frozen – broccoli?
Thank you for another great recipe to try.
DrDan
I’m almost positive and it probably would be fine with just putting it in frozen but remember to check for the end point of it being tender before adding the cheese.
DrDan
Sharon Hofmann
I always use frozen chopped broccoli, but pre cook it in broth for 10-15 min. I have always used Velveeta, bu am using half cheddar with it this time.
Mang
I found this soup quick and easy. Also added nutmeg, grated carrot and fine diced celery. I hope my friends like it! I eat plant base diet.
Saundra Kelley
Due to time constraints, I deliberately thawed the broccoli and it worked out just fine. I also used a blend of cheeses – delicious