The front of the Broccoli Soup recipe card. The card has Marian Palmer in the upper right hand corner.
There are no measurements listed for this recipe so I will make it one day and update the recipe with portions listed.
Broccoli Soup (VRP 015)
Ingredients
- Onion
- Butter
- Broccoli
- 1 can chicken broth
- milk
- Velveeta cheese
Instructions
- Saute the onion in melted butter in a large pot until translucent
- Add broccoli
- Add chicken broth
- Add milk
- Add Velveeta cheese
- Cook on low heat until cheese is melted and smooth
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Broccoli Soup
AnnM
Monday 29th of April 2024
I found this vintage recipe you posted by Marian Palmer and decided to make it. I decided I would share how I made it.
“Easy (Cheese) Broccoli Soup” Ingredients: 1 white Onion, chopped 1/2 stick Butter, sliced into pats 1/2 cup flour or cornstarch (optional to thick if needed) 32 oz frozen Broccoli florets, chopped fine 4 (14.5) oz cans chicken broth 2 cups milk or half and half 1 lb Velveeta cheese
Directions: In a soup pot, melt butter and stir in the chopped onion and saute on low to medium low heat until onion becomes translucent. Stir in the broccoli and saute’ until tender about 3-4 minutes. Next stir in the garlic powder and flour (both of which is optional) stirring about a minute or two.
Stir in chicken broth until four is smooth and incorporate then stir in the milk followed by the Velveeta cheese until the cheese melts and liquid is smooth.
Cook soup on low heat until the soup thickens and smooth and broccoli at the desired tenderness.
I hope you enjoy it. My family really loved it.