Gail's Broccoli Soup

Gail's Broccoli Soup

4 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Crystal0
Recipe by  Crystal0

“Heartier version of traditional broccoli cheese soup. We would serve this on Christmas Eve before church when I was a kid.”

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Ingredients

Adjust Servings

Original recipe yields 12 cups

Directions

  1. Heat the vegetable oil in a large pot; cook and stir the onion in the hot oil until soft, 5 to 7 minutes.
  2. Pour water and chicken bouillon cubes to the pot; cook and stir until the bouillon dissolves, about 4 minutes.
  3. Stir the potato and carrot into the mixture in the pot; cook another 4 minutes.
  4. Pour milk into the pot; add broccoli, garlic, chives, bay leaf, cayenne pepper, salt, and black pepper to the mixture, stir, and cook until warm, about 4 minutes.
  5. Stir the sliced processed cheese food into the soup, bring to a simmer, and cook and stir until the cheese food is melted completely into the soup, about 5 minutes.
  6. Reduce heat to medium-low and continue cooking until the potatoes and carrots are tender, 10 to 15 minutes.
  7. Remove and discard the bay leaf to serve.

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Reviews (4)

Rate This Recipe
Soup Loving Nicole
5

Soup Loving Nicole

I will admit that I changed a couple of things in this recipe. For starters I chose to use fresh broccoli over frozen because all of the other veggies were fresh and it just made sense to me. I have been trying to watch my sodium intake and so I chose to sub the 7 bouillon cubes/3 cups of water for 3 cups of low sodium chicken broth. The directions did not say to peel the russet potato but red potatoes are the only ones that I leave the skin on so I did that out of personal preference. The cayenne was a nice touch and added to the overall flavor. All in all this is an excellent recipe and one I will make again but I will stick with the changes I made.

alabamashley
2

alabamashley

Just finished making this soup and it is wonderful! My husband is a meatatarian so i added chicken and used maybe 4 oz of cheese; so much flavor and quick too. will definetely be making this again;-)

Grace
0

Grace

Excellent soup. Easy and quick to make. Thank you for sharing. I did make 2 changes. Used white pepper instead of cayenne; and used Cabot cheese. Definitely will make again.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 223 cal
  • 11%
  • Fat
  • 12 g
  • 18%
  • Carbs
  • 18.2 g
  • 6%
  • Protein
  • 11.9 g
  • 24%
  • Cholesterol
  • 29 mg
  • 10%
  • Sodium
  • 1197 mg
  • 48%

Based on a 2,000 calorie diet

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