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Cheese and Tuna Soup


Tuna and cheese soup recipe with broccoli and other ingredients.


  • 1 can (7 ounces) tuna
  • 1 package (10 ounces) frozen chopped broccoli
  • 3 tablespoons butter
  • 2 tablespoons minced onion
  • 3 tablespoons flour
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon pepper
  • dash nutmeg
  • 4 cups milk
  • 1 cup shredded mild Cheddar or American process cheese


Drain and flake the tuna. Cook broccoli as directed on package, reserving 1/3 cup of the cooking liquid. In a large saucepan, melt the butter over low heat. Add onion; cook until onion is tender. Blend in flour until smooth and bubbly. Stir in seasoned salt, salt, pepper, and nutmeg. Gradually add milk, stirring constantly. Stir in reserved cooking liquid. Cook, stirring constantly, until sauce is smooth and thickened. Stir in the flaked tuna, broccoli, and cheese. Heat until cheese is melted.
Makes about 6 cups of soup.

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