Easy Broccoli Cheese Soup
This easy broccoli cheese soup is a creamy and delightfully cheesy bowl of comfort.
Servings: 4 servings
Equipment
Ingredients
- 1 tablespoon olive oil
- 12 ounces broccoli florets cut into bite-sized pieces, 1 bag
- 10.5 ounces condensed cream of chicken soup 1 can
- 1 ½ cups milk
- 8 ounces processed cheese loaf such as Velveeta
- 1 teaspoon onion powder
- ¼ teaspoon black pepper or to taste
Instructions
- Heat oil in a large saucepan over medium heat. Add broccoli and cook until bright green and tender-crisp, about 6-7 minutes. (Add 2-3 tablespoons of water if needed while cooking to help steam the broccoli)
- Stir in cream of chicken soup, milk, processed cheese, onion powder, and pepper. Continue cooking for 10 minutes, stirring occasionally, until cheese is completely melted and broccoli is tender.
Notes
Broccoli Cheese soup can be stored in the fridge in an airtight container for up to 5 days. Reheat on low heat on the stovetop.
Nutrition
Calories: 310kcal | Carbohydrates: 22g | Protein: 18g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 41mg | Sodium: 1485mg | Potassium: 645mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1371IU | Vitamin C: 76mg | Calcium: 491mg | Iron: 2mg