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Gail's Broccoli Soup

Gail's Broccoli Soup

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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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Original recipe yields 12 servings

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Nutrition

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

Based on a 2,000 calorie diet

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

Soup Loving Nicole
6
1/13/2013

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
1/22/2013

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;-)

Monica
0
10/19/2014

It's a great recipe! I also made it with fresh broccoli, however it was too salty, so I had to throw in some large chunks of potatoes (that I removed at the same time I took the bay leaf out) to absorb the salt! From now on I will always read the reviews before I make a recipe!! Also next time I will definitely only use 3-4 cubes of the bouillon or the the low sodium broth as suggested in one of the reviews!;)