Creamy Broccoli Cheese Soup
Broccoli Cheese Soup recipe
Yield
6 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
water
|
|
| 10 | ounce |
broccoli florets
chopped |
|
| 2 | cups |
milk
|
|
| 2 | cups |
velveeta cheese
cubed |
* |
| ½ | cup |
all-purpose flour
|
|
| 1 | cup |
light cream (half&half)
|
|
| 2 | each |
chicken bouillon cubes
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
water
|
|
| 289 | ml/g |
broccoli florets
chopped |
|
| 473 | ml |
milk
|
|
| 473 | ml |
velveeta cheese
cubed |
* |
| 118 | ml |
all-purpose flour
|
|
| 237 | ml |
light cream (half&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.
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.
