Grandma Ginny's Famous Broccoli Cheese Soup

Get ready to cozy up with a bowl of cheesy goodness! This broccoli and noodle soup is creamy, dreamy, and downright irresistible. Ready in just 30 minutes, it’s the perfect comfort food for weeknights, lunchboxes, or anytime you need a little cheesy happiness in your life. Warning: it might disappear faster than you can ladle it!

Serving Size: 6–8 servings

Prep Time: 10 minutes

Cook Time: 20–25 minutes

Total Time: 30–35 minut

Ingredients:

2 tablespoons butter

1 small onion, finely chopped

2 cloves garlic, minced

6 cups chicken broth

8 oz medium egg noodles

3–4 cups of fresh chopped broccoli

1 teaspoon salt

½ teaspoon black pepper

¼ teaspoon paprika

4 cups milk

1 lb Velveeta cheese, cubed

1 cup shredded cheddar cheese

Instructions:

In a large pot, melt the butter over medium heat. Add chopped onion and cook for 3–4 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.

Pour in broth and bring to a gentle boil. Add egg noodles and salt, then cook for about 5–6 minutes.

Stir in broccoli, pepper, and paprika. Cook another 4–5 minutes, until broccoli is tender and noodles are fully cooked.

Reduce heat to low. Add Velveeta and shredded cheddar, stirring until fully melted and smooth. Keep the heat on low. The cheese can burn easily if the pot is too hot. (I have made this mistake far too often than I would like to admit. You do not leave this pan once you start the cheese and milk part of this recipe.)

Slowly pour in milk while stirring constantly. Heat gently until everything is warm and creamy. (DO NOT BOIL)

Taste and adjust salt/pepper if needed. Serve hot and enjoy!

When reheating Leftovers:

• Add a splash of milk or chicken broth to loosen the soup.

• Stir over low–medium heat until it’s creamy again.