Gail's Broccoli Soup3 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 45 min
“Heartier version of traditional broccoli cheese soup. We would serve this on Christmas Eve before church when I was a kid.” - by Crystal0
Original recipe yields 12 cups
- Heat the vegetable oil in a large pot; cook and stir the onion in the hot oil until soft, 5 to 7 minutes.
- Pour water and chicken bouillon cubes to the pot; cook and stir until the bouillon dissolves, about 4 minutes.
- Stir the potato and carrot into the mixture in the pot; cook another 4 minutes.
- 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.
- 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.
- Reduce heat to medium-low and continue cooking until the potatoes and carrots are tender, 10 to 15 minutes.
- Remove and discard the bay leaf to serve.
Amount Per Serving (12 total)
- 223 cal
- 12 g
- 18.2 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"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 b..." See moreeen 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."
"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;-)..." See more"
"I love this soup!!! I did change two things regarding the ingredients: I used fresh broccoli (although I am sure frozen would work just fine), and I also used a quart of turkey broth I had canned af..." See moreter Thanksgiving in place of the bouillon. I also changed the order in which I added some of the ingredients. I added the garlic at the same time as the onion. I also added the bay leaf at the same time I tossed in the carrots and potato. I cooked the carrots and potato in the broth for quite a bit longer than 4 minutes- I wasn't timing it, but it was at least a half and hour, probably longer. The carrots were still firm, not at all mushy, at the end. I can only imagine they would be pretty raw and crunchy if not cooked longer! I still cooked it the additional 15 minutes after adding the Velveeta, and the veggies were very much to my liking that way. I added a very healthy pinch of cayenne, and it really added a wonderful kick and flavor to the finished product. I was going to make a Rotel dip with the other half of my 2 pound Velveeta block, but I would much rather make this soup again- it is THAT good! Thank you for this easy and delicious recipe crystal0! I will be making this frequently! :)"
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