Broccoli Cheese Soup


  • 1 pkg frozen chopped broccoli
  • 1 can evaporated milk plus 1/2 can water (Carnation Evaporated is creamier)
  • 1 and 1/2 c. milk
  • 1 stick butter
  • 1  can (26oz) cream of mushroom soup
  • 1 tbsp pepper
  • 1 can, 15 oz. of nacho cheese(the cheese like you can get in the industrial size can, only they make smaller versions found near the Parmesan on the pasta isle, Rico’s brand)


In large pot, add broccoli and butter, cook on medium heat till broccoli is thawed and soft.  Add evaporated milk and water, regular milk, mushroom soup, pepper, and cheese.  Stir till well blended.  Bring to  slight boil then reduce and simmer till thickened.  Simmer till ready to serve.

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