Broccoli Cheese Soup IV46 Reviews
“A wonderful creamy and filling soup for anytime of year. Serve with croissants, split in half and toasted, or with French bread.” - by wendy
Original recipe yields 5 servings
- Melt butter or margarine over medium heat in a 2 quart saucepan. Cook and stir onions in butter or margarine until tender.
- 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.
Amount Per Serving (5 total)
- 556 cal
- 43 g
- 17.5 g
Based on a 2,000 calorie diet
Reviews (46)Rate This Recipe
"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 about ..." See more3/4 of it in the blender for a creamier texture. I also used fat free cream cheese and 2% velveeta, it tasted no different just made me feel a little healthier. I also added lots of cajun seasoning blend."
"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. ..." See more"
"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 good, it ..." See moregives it a creamy taste & the onion gave it a little bit of sweetness-I'm sure with a little tweaking to our liking it will be awesome. Thanks for a great basic recipe!"
Broccoli Cheese Soup V
Broccoli Cheese Soup VI
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