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Broccoli Cheese Soup

  • 1 1/2 c. onion, chopped
  • 2 Tbsp. butter
  • 6 c. water
  • 6 chicken bouillon cubes
  • 1/4 tsp. garlic powder
  • 8 oz. noodles
  • 2 tsp. salt
  • 2 (10 oz.) pkg. broccoli
  • 6 c. milk
  • 1 lb. Velveeta cheese


Saute onions on butter until tender. Add water, bouillon and garlic powder; bring to a boil. Stir until bouillon is dissolved. Add noodles and salt; Add broccoli; cook and stir for 3-4 minutes until noodles are tender. Add milk and cheese; cook and stir over low heat until cheese is melted. Makes 4 quarts. Serves 12-16 people.