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Broccoli Cheese Soup VI

Broccoli Cheese Soup VI

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Marjory

Marjory

Creamy, cheesy broccoli soup in under an hour! This one is very mild, and so smooth.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 14.6g
  • 5%
  • Protein:
  • 11.9 g
  • 24%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 662 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. In a large pot over medium high heat, combine the broth, water, half-and-half, cheese, flour, onion flakes and ground black pepper. Whisk all together to break up any lumps.
  2. Bring to a boil and reduce heat to low. Stir in the broccoli and simmer for 15 to 20 minutes, or until broccoli is tender.
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Reviews

Sarah Jo
40

Sarah Jo

8/13/2012

I changed the cooking process around a bit. I was really hesitant to just wisk flour into a pot of ingredients as I really didn't want the flavor of flour to ruin my soup. I used four tablespoons of butter that I melted over medium high heat in my soup pot, then added the flour (reduced to four tablespoons) to make a roux. I cooked the roux to a golden brown before wisking in the chicken broth and half-n-half. Because I cut the flour back by half, I did NOT add the water. After the mixture had come to a boil, I wisked in the cheese a little at a time to prevent the cheese lumping up in the soup, then added in the onion flakes and chopped broccoli. The end result was nice though I do think it could use more cheese. Even with the change in cooking process, this soup didn't take any longer than 15 minutes to prepare.

Marina
28

Marina

10/7/2009

I've made this several times. Double the cheese. Use fresh finely diced onion instead of dry flakes.

SUHANSEN
23

SUHANSEN

10/23/2003

With a few adjustments, I thought this soup was great. I used a lot more cheese, and I also used a little American along with the cheddar. I thought this improved both the texture and the flavor. I will make this one often.

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