Broccoli Cheese Soup

40 minutes Prep: 10 minutes Cook: 30 minutes

162 calories per serving view nutrition facts

6 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

1	cup	water
10	ounce	broccoli florets	chopped
2	cups	milk
2	cups	velveeta cheese	cubed
1/2	cup	flour, all-purpose
1	cup	cream, half and half
2	each	chicken bouillon cubes

Directions

In large saucepan, cook broccoli in 1 cup water; do not drain.

Put milk, cheese, and flour into blender; cover and blend until smooth.

Add half-and-half and bouillon cubes.

Cook, stirring, over medium heat until hot and mixture thickens.

Mixture will thicken more upon sitting.

Makes 6 cups.

NOTE: I like to cut down a bit on the richness this soup has by using 2% milk; and Velveeta "Light" cheese.

Keep stirring-as it may burn. Do not cook for more than 25 minutes as it becomes a great cheese sauce after a while-good for pouring over potatoes-but not good if you want soup.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 185g

Amount per Serving

Calories 162 47% of calories from fat

	% Daily Value*
Total Fat 8.0g	13%
Saturated Fat 5.0g	26%
Trans Fat 0.0g
Cholesterol 29mg	10%
Sodium 195mg	8%
Total Carbohydrate 15.0g	5%
Dietary Fiber 0.0g	1%
Sugars 5.0g
Protein 7.0g	14%