Broccoli Cheese Soup VI Recipe

Directions

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.
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.

Nutrition

Amount Per Serving (6 total)

Calories
213 cal
11%

Fat
12.1 g
19%

Carbs
14.6 g
5%

Based on a 2,000 calorie diet

Reviews (50)

Rate This Recipe

Sarah Jo

Aug. 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 b..." See moreutter 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

Oct. 7, 2009

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

SUHANSEN

Oct. 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..." See more will make this one often."

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