Broccoli Cheese Soup Recipe

Broccoli Cheese Soup

This is an easy and delicious sort-of-homemade soup that has been a hit. On one of the message boards I post on, someone has said that they use the leftovers over baked potatoes. Another girl said she ladles it over chicken breasts and bakes at 350 degrees until the chicken is cooked through.

**One warning-this soup WILL make you fart.**

2 cans condensed cream of chicken soup

2 cans condensed cream of mushroom soup

4 cans milk (whole, or 2% works best)

2 frozen boxes of CHOPPED broccoli, or one medium bag

1lb shredded cheddar cheese or your favorite mix of shredded cheeses

Salt and pepper to taste.

Cook broccoli in microwave or on stovetop according to pkg. directions. In large soup pot, combine condensed soups, milk, salt and pepper and whisk together over low heat. Once this mixture warms up, add cheese and broccoli. Cook on low until cheese is melted ad soup is piping hot. It tastes good with saltines.

I also make a baked potato soup with a similar recipe

Substitute 4 cans cream of potato soup for condensed cream of chicken and mushroom soups.

Substitute 2 lbs. boiled, cubed and UNPEELED new potatoes (boil for 15 minutes)for the broccoli.

At the end, stir in 1/2 lb crisp bacon and 1/2 finely chopped onion that you have sautéed in the bacon drippings.

Top with sour cream


This general recipe is very versatile. You could just change the cream soup and vegetable, add whatever flavorings you want and you could have cream of anything with cheese. I've thought of doing a cheesy cream of mushroom made with various sautéed mushrooms, cream of mushroom soup, the milk, white wine, and some yummy gourmet cheese.