Broccoli Cheese Soup VII

Broccoli Cheese Soup VII

87 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
sal
Recipe by  sal

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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)

Rate This Recipe
pamrice34
78

pamrice34

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
65

SonjaL

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
48

Chelsey Wolnowski

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

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 470 cal
  • 23%
  • Fat
  • 35.4 g
  • 55%
  • Carbs
  • 19.5 g
  • 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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