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Creamy Broccoli Cheese Soup

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Creamy Broccoli Cheese Soup

Broccoli Cheese Soup recipe

 

Yield

6 servings

Prep

10 min

Cook

30 min

Ready

40 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 cup water
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10 ounce broccoli florets
chopped
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2 cups milk
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2 cups velveeta cheese
cubed
*
½ cup all-purpose flour
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1 cup light cream (half&half)
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2 each chicken bouillon cubes
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Ingredients

Amount Measure Ingredient Features
237 ml water
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289 ml/g broccoli florets
chopped
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473 ml milk
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473 ml velveeta cheese
cubed
*
118 ml all-purpose flour
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237 ml light cream (half&half)
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2 each chicken bouillon cubes
* Camera

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.

Puree to desired consistency if desired.

Makes 6 cups.

Serve with crusty bread or croutons if needed.

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 185g (6.5 oz)
Amount per Serving
Calories 16247% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 29mg 10%
Sodium 195mg 8%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 1%
Sugars g
Protein 14g
Vitamin A 16% Vitamin C 22%
Calcium 19% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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