This broccoli cheese soup is a wonderful family recipe passed down from my husband’s grandmother. It’s hearty, comforting, and perfect for warming up on cold days. Simple ingredients come together to make a creamy, satisfying soup that’s easy to make and even better as leftovers.
Ingredients
- 1 bunch fresh broccoli or 1 package frozen broccoli
- 5–6 cups water
- ⅓ cup uncooked rice
- 3–5 medium potatoes, peeled and diced
- 1 medium onion, diced
Add later:
- 1 can Rotel tomatoes, diced
- 1 can diced tomatoes
- 2 cans cream of mushroom soup
- 1 tablespoon butter
- 1–1½ cups Velveeta cheese, diced
- Salt and pepper, to taste
Instructions
- In a large pot, combine the broccoli, water, rice, potatoes, and onion.
- Bring to a boil, then reduce heat and simmer for 25–30 minutes, or until the vegetables and rice are tender.
- Add the Rotel tomatoes, diced tomatoes, cream of mushroom soup, and butter. Stir well to blend.
- Heat through, stirring occasionally.
- Add the diced Velveeta and stir until completely melted and smooth.
- Season with salt and pepper to taste.
Serving Notes
This soup is rich, filling, and perfect served with crusty bread or crackers. It reheats beautifully, making it a great option for leftovers or easy lunches throughout the week.
A true comfort food classic—straight from our family to yours. 🥣💛
