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Creamy Broccoli Cheese Soup

 
106

Broccoli Cheese Soup recipe

Yield

6

servings

Prep

10

min

Cook

30

min

Ready

40

min

Trans-fat Free
 

Ingredients

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
*

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

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Nutrition Facts

Serving Size 185g (6.5 oz)
Amount per Serving
Calories 16247% of calories 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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