BROCCOLI-CHEESE NOODLE SOUP
"My husband's aunt shared the recipe for this creamy soup, which tastes like you spent all day cooking," pens Trinity Nicholas from Mt.Carbon, West Virgina. "It's very filling with a salad and bread. We spoon the leftovers over baked potatoes."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Cook both the broccoli and pasta according to package directions; drain. In a large saucepan, melt butter; stir in flour until smooth. Gradually stir in the water, milk and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; stir in cheese until melted. Stir in the broccoli, pasta and sour cream; heat through (do not boil).
Nutrition Facts : Calories 325 calories, Fat 23g fat (15g saturated fat), Cholesterol 67mg cholesterol, Sodium 541mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.
BROCCOLI CHEESE NOODLE SOUP
This recipe came from one of my dearest friends. It only takes a few minutes to make and it is fantastic! I can literally eat this soup for days.
Provided by kris in ks
Categories Cheese
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Bring water and chicken bouillon to a boil.
- Stir in broccoli and let boil for 3 minutes.
- Add noodles and boil for another 3 minutes.
- Add milk and cheese.
- Cook on low until cheese is melted and soup is creamy. Enjoy!
CHEESY BROCCOLI NOODLE SOUP
Very good on a cold evening. Serve with garlic bread or crusty rolls. If there are any leftovers, you may want to add extra chicken broth as the noodles will thicken the liquid.
Provided by Denise in NH
Categories Cheese
Time 25m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in large saucepan.
- Add onion and saute over medium heat till onions are golden.
- Add chicken (or vegetable for vegetarians) broth and bring to a boil.
- Add salt and noodles.
- Cook uncovered for about 3 minutes, stirring occasionally.
- Stir in broccoli and garlic powder and cook for another 4 minutes.
- Add milk, cheese and pepper stirring constantly until the cheese is melted.
VELVEETA BROCCOLI CHEESE NOODLE SOUP
Steps:
- Place bouillon cubes in 3 cups hot water to dissolve to make broth. Sautee onions in butter in 6-quart pot or Dutch oven. Add broth and 3 more cups of water and bring to boil.
- Reduce heat to simmer and add noodles. Cook until noodles are done (about 15 minutes). Add broccoli and simmer for 5 minutes.
- Add milk and Velveeta cheese. Simmer until cheese is melted, being sure to stir thoroughly every 5 minutes to prevent burning on bottom. Reduce heat to low and serve hot.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BROCCOLI NOODLE CHEESE SOUP RECIPE - (5/5)
Provided by SusieQ-3
Number Of Ingredients 11
Steps:
- In large stockpot (minium 6.5 quart): Heat oil Add onion and cook for 3 minutes Add water and bouillon, bring to boil Add noodles and salt so soup continues to boil, boil for 3 minutes Add broccoli and garlic powder, cook for 4 minutes Add milk and cheese a few slices at a time, stir until melted Add pepper to taste
BROCCOLI CHEESE SOUP
Make and share this Broccoli Cheese Soup recipe from Food.com.
Provided by Bens Mom
Categories Cheese
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large pan.
- Add onion, saute' 3 minutes.
- Add water and bouillon cubes.
- Heat to boiling, stirring occasionally until cubes are dissolved.
- Add noodles and salt.
- Cook, uncoverd 3 minutes.
- Stir in frozen broccoli and garlic salt.
- Cook 4 minutes.
- Turn down heat.
- Add milk and cheese.
- Continue cooking until cheese melts.
- Stirring frequently.
- Do not allow to boil once milk and cheese has been added.
- Can be left on stove on low heat for up to an hour or left on low in a crockpot.
- Is still wonderful reheated.
Nutrition Facts : Calories 454.3, Fat 23.8, SaturatedFat 14.5, Cholesterol 102.4, Sodium 1990.4, Carbohydrate 39.7, Fiber 3.3, Sugar 7.2, Protein 21.9
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