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Cheesy Cream of Broccoli Soup

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YIELD

6 servings

PREP

0 min

COOK

50 min

READY

50 min

Ingredients

2 3E+1
TABLESPOONS ML BUTTER, UNSALTED
1 1
MEDIUM MEDIUM ONIONS
roughly diced
1 ½ 680.4
POUNDS G BROCCOLI FLORETS
cooked or uncooked, roughly chopped
1 5
TEASPOON ML SALT
1 1
CAPFUL CAPFUL PERNOD
optional *
3 3
QUARTS QUARTS CHICKEN BROTH
or water, or canned lowsodium broth *
3 7.1E+2
CUPS ML MILK
and/or whipping cream
1 1
X X MONTEREY JACK CHEESE
or velveeta, or swiss cheese *

Directions

Melt butter in a large pot over medium heat.

Add the onion and cook, stirring occasionally, until onion softens, about 10 minutes.

Add the broccoli, salt and optional pernod.

Continue to cook, stirring, another 15 minutes.

Add the stock.

Cover, increase heat to high and bring to a boil.

Reduce heat to low and simmer 15 minutes.

Remove from heat and place in a food processor or blender and purée until smooth.

Combine purée, cream and milk.

Serve piping hot and offer the grated cheese on the side to add to the soup.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 260g (9.2 oz)
Amount per Serving
Calories 176 41% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 646mg 27%
Total Carbohydrate 6g 6%
Dietary Fiber 0g 1%
Sugars g
Protein 21g
Vitamin A 75% Vitamin C 179%
Calcium 21% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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