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Cream of Broccoli Soup II

Cream of Broccoli Soup II

CORWYNN DARKHOLME

Bright broccoli florets make this creamy soup eye-appealing and extra delicious.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 16g
  • 5%
  • Protein:
  • 18.5 g
  • 37%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 2389 mg
  • 96%

Based on a 2,000 calorie diet

Directions

  1. In large saucepan, combine broth, cream of mushroom soup, onion, celery and salt and pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes.
  2. Add milk and bring to a boil.
  3. In a small bowl, mix cornstarch and water until cornstarch is completely dissolved. Gradually add mixture to soup, stirring constantly. Simmer for 5 minutes and then add broccoli and cheeses, mixing until melted.
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Reviews

House of Aqua
57
11/2/2008

This is a five star recipe with my changes. I halfed the chicken broth to 4 cups and substituted heavy cream for the cream of mushroom. I also add dijon mustard to my cheese broccoli soup, it is the secret weapon.

chloe_oregon
27
11/1/2007

Yummy comfort food! Being vegetarian, I used veg broth. Also used cream of broccoli instead of mushroom soup. Used combination of shredded sharp cheddar and mixed shredded Mexican cheese blend. I finely diced half of the fresh broccoli before adding it to the soup (rather than using a blender) and the consistency turned out great! Will definitely make again!

terka
16
9/24/2008

yum!. i cooked the brocooli in with the onion and broth etc.