Broccoli Cheese and Noodle Soup

For me, broccoli cheese soup is one of those quintessential childhood recipes that my mom always made. It’s quick, simple, and easy, which is a great combo now that I’m in college and have to cook for myself. Now that it’s fall I just had to make it (okay, we’ve had one weekend of weather below 70º, but I’m trying to be aspirational). This is also a recipe that goes great with my mom’s homemade bread — as you can see in the picture — but I’ll post that recipe another time.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 4 cups chicken broth
  • 2 – 3 cups fresh broccoli, cut into small florets
  • 2 cups milk
  • 2 cups fine noodles (fine egg noodles or Barilla’s fideo cut spaghetti work well)
  • 1 1/2 cups Velveeta cheese, cubed into 1/2 inch chunks

Instructions

  1. Heat a Dutch oven over medium high heat. Add the olive oil and onion to the Dutch oven. Sauté the onion until soft.
  2. Add the broth and broccoli to the onion. Bring the broth to a boil. Cover the Dutch oven and turn down to low and simmer for 10 minutes until broccoli begins to get tender.
  3. Add the milk and noodles and simmer over low heat for 10 more minutes until noodles are soft.
  4. Add the Velveeta, cover, and turn off the heat. Allow the soup to sit for 5 minutes. Remove lid and stir. All the cheese should be melted. Serve immediately.

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