Broccoli Cheese Soup VII

Broccoli Cheese Soup VII

87
sal 20

"A thick rich broccoli soup with a really really cheesy flavor. This can be made in half an hour."

Ingredients 30 m {{adjustedServings}} servings 470 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 470 kcal
  • 23%
  • Fat:
  • 35.4 g
  • 55%
  • Carbs:
  • 19.5g
  • 6%
  • Protein:
  • 19.9 g
  • 40%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 1384 mg
  • 55%

Based on a 2,000 calorie diet

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Directions

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  1. Place broccoli in a medium saucepan with just enough water to cover. Cook until tender, about 8 minutes. Set aside and do not drain water.
  2. In a large saucepan, heat milk. Blend in the flour and cheese until smooth. Stir in the cream and bouillon cube. Add the broccoli and it's water to the mixture and season with salt and pepper. Heat soup to warm and serve immediately.
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Reviews 87

  1. 107 Ratings

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pamrice34
12/23/2003

This turned out to be an easy and delicious soup although the original ingredients were a little bland for my taste. I ended up adding 3 more boullin cubes and added some chopped onions to add a little more flavor.

SonjaL
4/12/2007

This is a good recipe to encourage a reluctant broccoli eater especially if they like cheese. I have been trying to copy Quizno’s (a fast food place) broccoli cheese soup and this comes close. While the cheese was melting in a smaller pot, the frozen broccoli was simmering in a soup pot with the instant chix stock (I used 3t of chicken base like a previous reviewer)and the water used to reconstitute it, about 4 oz. Extra cheddar cheese and milk took the place of the cream since I rarely have it. Turned out great.

Chelsey Wolnowski
3/25/2006

This was pretty tasty. I used real aged cheddar instead of the processed cheese. Very hearty.