Broccoli Cheese Soup IV

Broccoli Cheese Soup IV

46

"A wonderful creamy and filling soup for anytime of year. Serve with croissants, split in half and toasted, or with French bread."

Ingredients

{{adjustedServings}} servings 556 cals
Serving size has been adjusted!

Original recipe yields 5 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 556 kcal
  • 28%
  • Fat:
  • 43 g
  • 66%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 25.6 g
  • 51%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 1373 mg
  • 55%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Melt butter or margarine over medium heat in a 2 quart saucepan. Cook and stir onions in butter or margarine until tender.
  2. Add milk and cream cheese; stirring until cream cheese melts. Stir in cheese food and broccoli. Stir until cheese food melts, and soup is heated through.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

46
  1. 60 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

all in all a pretty good base recipe. I tweaked it a bit though. I started by using more broccoli than it called for, ( i used 16 oz snd it still wasn't enough ) and i pre-cooked it. I than put ...

Yum yum ! This soup was delicious and so filling! We loved it! I microwaved the frozen broccoli for a minute before putting it into the soup mixture to soften it up.

This was good, but I expected better-the broccoli didn't get totally cooked so it was crunchy- next time I will either let it thaw or cook it in the microwave first. The cream cheese is very goo...