The Black-Eyed Pea Broccoli-Cheese Soup Recipe

Black-Eyed Pea Broccoli-Cheese Soup is really quite easy to make at home. You can make some for dinner tonight or for your next party. Our Black-Eyed Pea Recipe for their Broccoli-Cheese Soup tastes just like the real thing.

Recently a reader sent me 3 recipes she said came from The Black Eyed Pea.

Now I'll be honest -- I was a bit confused. The only Black-Eyed Peas I know is the one with Fergie.

So I looked it up. Apparently it's a chain based in Texas. It has about 20 locations in Eastern Texas and only two outside of Texas. One in Colorado and, weirdly, one in Henderson, Tennessee. Now I am not likely to get to Eastern Texas or Colorado very often -- but I'm down around Henderson quite a bit (I have friends and many, many relatives who live in Southern Kentucky and the Nashville area.) So I think I may try The Black Eyed Pea out next time I am down.

In the meantime here is the first of the recipes. The others will follow.

Black-Eyed Pea Broccoli-Cheese Soup Recipe

  • 1 1/2 pounds Broccoli, fresh
  • 2 cups Water
  • 3/4 teaspoon Salt
  • 1/2 cup Cornstarch, mixed with 1 cup cold Water
  • 1 pint Half and Half
  • 1 pound Velveeta
  • 1/2 teaspoon Pepper


  1. Steam or boil broccoli until tender.
  2. Place half-and-half and 2 cups water in top of double boiler.
  3. Add cheese, salt and pepper. Heat until cheese is melted.
  4. Add broccoli. Mix cornstarch and water in small bowl.
  5. Stir into cheese mixture in double boiler and heat over simmering water until soup thickens.

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Photo of Broccoli Cheese Soup is by Robin Norwood and is used by permission under the Creative Commons Attribution-ShareAlike 2.0 Generic (CC BY-SA 2.0) License.

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