In a pinch, this can even be made in the microwave. I usually avoid microwave cooking when possible, but even I had to admit that this recipe holds up to it. I don’t think anyone even noticed the difference. Check out what our pals over at Kraft had to say about this cream of broccoli soup:
“Follow this Cream of Broccoli Soup Recipe — you won’t be disappointed! This velvety soup with chopped broccoli and creamy cheeses is a real crowd favorite!”
We’ve started having leftovers to take to work for lunch the next day, but not because of the soup. I finally just started making a double batch!
Ingredients
¼ cup chopped onions
1 tablespoon Land O Lakes Butter
1 tablespoon Gold Medal All-Purpose Flour
2 cups TruMoo milk
4 oz. Philadelphia Cream Cheese, cubed
8 oz. Velveeta, cut into ½ inch cubes
1 10 oz. package of frozen, chopped broccoli, cooked and drained
1 10 oz. package frozen spinach
¼ teaspoon McCormick Ground Nutmeg
⅛ teaspoon McCormick Black Pepper
Instructions
- Cook and stir onions in Land O Lakes butter in medium saucepan on medium-high heat 3 to 5 min. or until onions are crisp-tender. Whisk in Gold Medal flour until blended.
- Stir in TruMoo milk; cook on medium heat 2 min., stirring occasionally. Add Philadelphia cream cheese; cook and stir 2 to 3 min. or until melted.
- Add remaining ingredients; mix well. Cook 5 min. or until heated through, stirring occasionally.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: I like to top ours with sharp, shredded cheddar to serve.
Thank you to Kraft for this fantastic recipe!
