Ingredients
½ cup butter
1 onion, chopped
1 (16 ounce) package frozen chopped broccoli
4 (14.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food, cubed
2 cups milk
1 tablespoon garlic powder
â…” cup cornstarch
1 cup water
Instructions
1
Melt butter in a stockpot over medium heat. Add onion and cook, stirring occasionally, until softened. Stir in broccoli. Add broth and simmer until broccoli is tender, 10 to 15 minutes.
2
Reduce heat; add cheese cubes and stir until melted. Stir in milk and garlic powder.
3
Stir cornstarch and water together in a small bowl until smooth. Stir into soup; cook, stirring frequently, until thick.
Key Points About Ingredients:
- Processed cheese food (like Velveeta) melts smoothly and evenly, giving this soup its signature silky, lump-free texture without the risk of separation you can get with natural cheeses.
- Frozen chopped broccoli is a convenient time-saver here — it's already washed, chopped, and blanched, so it cooks quickly and delivers consistent results every time.
- Cornstarch slurry (cornstarch mixed with cold water) is the secret to achieving a thick, restaurant-style consistency without adding extra cream or flour-based roux.
- Garlic powder provides a subtle, evenly distributed savory depth throughout the soup without the sharpness of raw garlic.
- Using chicken broth as the base adds a rich, savory foundation that complements the cheese and broccoli beautifully while keeping the preparation simple.
Key Nutritional Insights:
- Broccoli is an excellent source of vitamin C and vitamin K, and even after simmering it retains meaningful amounts of these nutrients per serving.
- Each serving provides a solid hit of calcium and protein thanks to the processed cheese and milk, supporting bone health and satiety.
- This soup is relatively high in sodium due to the canned chicken broth and processed cheese — those watching sodium intake may want to use low-sodium broth.
- The milk adds a gentle dose of vitamin D, potassium, and additional calcium to each bowl.
- At roughly 300 calories per serving, this soup is hearty enough to serve as a satisfying main course, especially alongside crusty bread.
Nutrition Facts
- Serving Size1
- Amount per serving
- Calories298
- Standard DV% Daily Value*
- Total Fat18 g72 g25%
- Saturated Fat10 g20 g50%
- Trans Fat0.5 g
- Polyunsaturated Fat1 g
- Monounsaturated Fat5 g
- Cholesterol52 mg300 mg17.33%
- Sodium1180 mg2300 mg51.3%
- Total Carbohydrate20 g275 g7.27%
- Dietary Fiber1.5 g28 g5.36%
- Total Sugars6 g
- Added Sugars0 g50 g0%
- Sugar Alcohal0 g
- Protein13 g50 g26%
- Vitamin D (Cholecalciferol)48 mcg20 mcg240%
- Calcium380 mg1300 mg29.23%
- Iron0.8 mg18 mg4.44%
- Potassium420 mg4700 mg8.94%
- Vitamin A820 mcg900 mcg91.11%
- Vitamin C (Ascorbic Acid)22 mg90 mg24.44%
- Vitamin E (Tocopherol)0.6 mg15 mg4%
- Vitamin K38 mcg120 mcg31.67%
- Vitamin B1 (Thiamin)0.1 mg1.2 mg8.33%
- Vitamin B2 (Riboflavin)0.3 mg1.3 mg23.08%
- Vitamin B3 (Niacin)1.8 mg16 mg11.25%
- Vitamin B6 (Pyridoxine)0.2 mg1.7 mg11.76%
- Folate42 mcg400 mcg10.5%
- Vitamin B12 (Cobalamine)0.9 mcg2.4 mcg37.5%
- Biotin3 mcg30 mcg10%
- Vitamin B5 (Pantothenic acid)0.7 mg5 mg14%
- Choline58 mg550 mg10.55%
- Phosphorus340 mg1250 mg27.2%
- Iodine28 mcg150 mcg18.67%
- Magnesium28 mg420 mg6.67%
- Zinc1.8 mg11 mg16.36%
- Selenium12 mcg55 mcg21.82%
- Copper0.08 mg0.9 mg8.89%
- Manganese0.22 mg2.3 mg9.57%
- Chromium2 mcg35 mcg5.71%
- Molybdenum8 mcg45 mcg17.78%
- Chloride420 mg2300 mg18.26%
