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Irresistible Broccoli Cheese Soup

Irresistible Broccoli Cheese Soup

  • Prep

    10 m
  • Cook

    50 m
  • Ready In

    1 h
sal

sal

Serve with corn muffins, biscuits, or fresh rolls.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 563 kcal
  • 28%
  • Fat:
  • 48.5 g
  • 75%
  • Carbs:
  • 8.8g
  • 3%
  • Protein:
  • 25 g
  • 50%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 927 mg
  • 37%

Based on a 2,000 calorie diet

Directions

  1. In a large pot, cook broccoli in butter over medium heat until tender. Meanwhile, combine Cheddar, mozzarella, cashews, soy sauce and sour cream in a blender or food processor and process until smooth. Pour blended mixture into broccoli pot with chicken broth and stir. Simmer 40 minutes before serving.
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Reviews

CUCHEEZ
5

CUCHEEZ

3/20/2003

FLAVOR IS GOOD, BUT CONSISTENCY IS THIN, MADE RECIPE EXACTLY AS IS IN RECIPE, WHEN SOUP COOLS DOWN, CHEESE SEPARATES FROM CHICKEN BROTH, NOT SURE WHAT HAPPENED, JUST NOT A GOOD THICK SOUP

HollyHellion
4

HollyHellion

1/11/2008

Cashews? Soy sauce? I think someone confused the oriental and the continental, rather than FUSING them. This was pretty horrible. I also experienced the seperation of the soup, and the cashews gave this a very alien flavor and texture. When i made this my husband looked at me like i had just landed. Thanks, but no thanks.

DECAR48
3

DECAR48

3/4/2006

No where near enough broccoli in this soup. I cooked another 2 heads separately then put them in the food processor before adding to the original recipe. That made it better and the cheese didn't separate. I toasted the nuts as another reviewer suggested. I thought it had too nutty a flavor for my concept of broccoli/cheese soups.

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