Broccoli Cheese Soup IV

Broccoli Cheese Soup IV

46 Reviews 2 Pics
wendy
Recipe by  wendy

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

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Ingredients

Adjust Servings

Original recipe yields 5 servings

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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.

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Reviews (46)

Rate This Recipe
jenny
36

jenny

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 3/4 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.

TooSweet_Liza
18

TooSweet_Liza

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.

Kristy Hopkins
18

Kristy Hopkins

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 gives 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!

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Nutrition

Amount Per Serving (5 total)

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

Based on a 2,000 calorie diet

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