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Broccoli-Cheese Noodle Soup

"My husband's aunt shared the recipe for this creamy soup, which tastes like you spent all day cooking," pens Trinity Nicholas from Mt.Carbon, West Virgina. "It's very filling with a salad and bread. We spoon the leftovers over baked potatoes."
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4-5 servings


  • 3 cups frozen chopped broccoli
  • 2 ounces angel hair pasta, broken into small pieces
  • 1/4 cup butter, cubed
  • 1 tablespoon all-purpose flour
  • 1 cup water
  • 3/4 cup milk
  • 1/8 teaspoon pepper
  • 6 ounces process cheese (Velveeta), cubed
  • 1/2 cup sour cream


  • Cook both the broccoli and pasta according to package directions; drain. In a large saucepan, melt butter; stir in flour until smooth. Gradually stir in the water, milk and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Reduce heat; stir in cheese until melted. Stir in the broccoli, pasta and sour cream; heat through (do not boil).
Nutrition Facts
1 cup: 325 calories, 23g fat (15g saturated fat), 67mg cholesterol, 541mg sodium, 17g carbohydrate (6g sugars, 2g fiber), 12g protein.

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Average Rating:
  • 68ldeventure
    Oct 23, 2013

    This soup was really tasty! We have a local restaurant that makes this soup and it's pretty close! I added a few extras myself to this to give it a little zip! Lisa DeVenture, New Franklin Ohio

  • BlaineL
    May 21, 2013

    Delicious! I will double next time, because the servings were small. My 2 year old daughter kept saying, "this is so so good".

  • Ang5565
    Dec 9, 2009

    This recipe is so easy! The only thing I didn't like about it was that it only made a small amount (when I want a BOWL of soup as a meal, I want a BOWL not a cup), so next time I'll double (or triple) the recipe. It was SOOOOO good!

  • katlaydee3
    Mar 16, 2009

    No comment left

  • rad5686
    Feb 9, 2009

    No comment left