Meemaw’s Broccoli Cheese Soup – A Family Favorite For Years

Soup is ALWAYS on our menu no matter what the season, and my Broccoli Cheese Soup has been a family favorite for years.  And I’ll let you in on a little secret. Some of the ingredients in this “homemade” soup come right out of a can!

In my opinion there is absolutely nothing wrong with taking a shortcut or two when it comes to making soup…especially when the results turn out to be delicious. 

Here is my simple recipe:

MEEMAW’S BROCCOLI CHEESE SOUP

Stir and saute in a large pot until softened:

• 1 large onion, finely diced
• 2 to 3 ribs celery-finely diced

Then add these ingredients:

• 6 (or more) cups of chopped broccoli florets
• 1 Knorr Vegetable Bouillon Cube
• 1-2 Knorr Chicken Bouillon Cubes or granules
• 2 Cups Water
• 2 or 3 peeled carrots, grated or finely diced (optional)

Cover and simmer until broccoli is fork-tender. Then stir in:

• 1 can Campbell’s Fiesta Cheese Soup (undiluted)

• 1 can Cheddar Cheese Soup (undiluted)
• 1 can Mushroom Soup or Cream of Chicken Soup (undiluted)
• 5-6 soup cans (or more)  whole milk
• 1 “chunk” (about 4 inches of the block) of Original Velveeta Cheese (in the yellow box)

• 1 C shredded cheddar cheese (more or less-to taste…)

Stir well to combine all ingredients. Bring the mixture to a simmer but NEVER let it boil!  Add more milk for a thinner soup.  You can use whatever cheeses you have on hand.  I think I also threw in a handful of sharp cheddar cheese “crumbles”.  And I’ve used different kinds of canned soups, based on what was in my cupboard that day.  You could even use frozen broccoli if you’d like, but fresh broccoli is much better. You can make this soup in 20 minutes, or you can keep it on the stove for two hours to “marry” the flavors, if you’re willing to baby-sit it by stirring every 5 minutes or so.  (Make sure you use a thick bottomed pot to prevent scorching.) You’ll probably want to add more milk if you cook it longer, but just make sure to NEVER let it boil!!!  (I think I used about 1/2 gallon of milk in this batch by the time I served it.)  

This “homemade” soup is a keeper, and nobody has to know our little secret unless you decide to tell them!