Tuesday, January 28, 2014

Broccoli and Cheese Soup

As I sat snowbound reading Joyce's menu plan, I really wanted potato soup.  I found almost all of the ingredients in the house, but no gravy mix.  I started searching for recipes in soup sections of my cookbooks. I found this one, and I actually had all the stuff.

My husband and I liked the addition of the tomatoes; it gave it a tangy taste.  I love the combination of tomatoes with cheese.  I always add a slice of tomato to my grilled cheese. This soup recipe was so easy I couldn't believe how little time it took.  It will become a winter classic in our house.


  • 16 oz. package frozen broccoli
  • 14.5 oz can diced tomatoes 
  • 2 T dried parsley
  • 1 t. dried thyme
  • 1 t. salt
  • 1/4 cup milk
  • 16 oz. pasteurized processed cheese, cubed


  1. Cook broccoli in large pot according to directions.
  2. Add tomatoes, seasonings, and milk.  Stir well.
  3. Reduce heat to simmer.  Add cheese and cover.  Stir occasionally until cheese melts.

Difficulty: Easy
Time: 15 minutes prep; 1 hour (or less) cooking time
Source: adapted from a Gooseberry Patch recipe


  1. Can you use regular cheese - I always have a block of cheddar in the house? Looks delicious

    1. Hi Katie-I'm not sure about the cheddar. I found this Do It Yourself Velveeta

      2 tbls. butter
      2 tbls. flour
      1-1/2 cup 2% milk
      1 tsp. unflavored gelatin
      2-1/2 cups shredded cheddar (or any other variety)
      In a medium saucepan, melt butter and add flour. Cook for two minutes over moderate heat, then whisk in milk and unflavored gelatin. When milk bubbles, stir in cheese and any flavor add-ins, if desired. When cheese sauce reaches desired consistency, transfer to fondue pot over low heat.
      Reheat over a double-boiler if necessary. Do not microwave — this will scorch the sauce.