A simple, yet delectable broccoli soup. This soup takes just 30 minutes to make. Serve with fresh bread for a substantial lunch or dinner. You can add a little chilli to the soup, if you like your food spicy.
OMG. This was amazing. Instead of using prossed cheese I used 60g Extra mature chedder gratted. My 4 year old loved this. I served with homemade cheese and onion bread. - 03 Feb 2014
This is a very good recipe you can tweak. I have made it quite a few times. Unless you LOVE Velveeta, I would highly recommend using half cheddar cheese (otherwise your soup will taste more like Velveeta cheese dip). I always use 1 pound of velveeta and 1/2 - 3/4 pounds of cheddar and I always end up with restaurant quality soup. Also, remember to constantly stir the milk mixture "until it thickens" and you will have a nice and smooth, thickened soup. I do not use white pepper but put in a dash of regular pepper. Substituting a good portion of the velveeta with cheddar makes a great tasting, quality soup. My family loves it - even my three kids. I rate this 5 stars with the addition of cheddar. If I rated this using all Velveeta then the rating would have been 1 star. - 22 May 2007 (Review from Allrecipes US | Canada)
Ok, this is REALLY good, I'm eating it as I type. A few things...1) it makes A LOT. If you don't want enough for 10 people, half the recipe. 2) When you add the onion/flour/milk mixture to the broccoli, it looks TOTALLY unappetizing! Just keep plugging along . 3) You will think that you're adding an ungodly amount of cheese, but the recipe can handle it. It's not overly cheesy. Excellent! - 13 Dec 2006 (Review from Allrecipes US | Canada)