Broccoli Cheese Soup

This is my daughter’s recipe. It’s a favorite for her family of 7. With the 3 pounds of creamy cheese, the kids will barely notice the vegetables. Very filling meal, great for cold evenings or pot-lucks.


  • 4 pounds cut broccoli, frozen
  • 1 pound matchstick carrots
  • 1 onion, minced
  • 1/2 cup butter
  • 2 pounds processed american cheese spread, cubed
  • 2 cans (12 ounce) evaporated filled milk
  • 1 pound colby jack cheese, shredded


Prepare broccoli (with carrots) according to package instructions, reserving 1 cup of liquid and drain the rest.

While the broccoli is cooking, saute onions in the butter until translucent, set aside.

In the same pot that the broccoli was prepared, add cubed cheese spread.

Over low heat, melt cheese into the broccoli.

Add filled evaporated milk, onions with butter and colby jack cheese.

Cover and continue simmering on low until shredded cheese is completely melted, stirring frequently.

Serve hot with your favorite bread or in a bread bowl as show

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