irresistible-broccoli-cheese-soup

Irresistible Broccoli Cheese Soup

8 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    50 m
  • Ready In

    1 h
sal
Recipe by  sal

“Serve with corn muffins, biscuits, or fresh rolls.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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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 (8)

Rate This Recipe
CUCHEEZ
5

CUCHEEZ

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

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

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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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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