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Broccoli Cheese Soup IV

Read Reviews (46)

"A wonderful creamy and filling soup for anytime of year. Serve with croissants, split in half and toasted, or with French bread." — wendy

Ingredients Edit and Save

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Original recipe makes 5 servings Change Servings

1/4 cup chopped red onion
1 tablespoon margarine
2 1/2 cups milk

1 (8 ounce) package cream cheese, softened
1 pound processed cheese, cubed
1 (10 ounce) package frozen chopped broccoli

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Directions

Melt butter or margarine over medium heat in a 2 quart saucepan. Cook and stir onions in butter or margarine until tender.
Add milk and cream cheese; stirring until cream cheese melts. Stir in cheese food and broccoli. Stir until cheese food melts, and soup is heated through.

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all in all a pretty good base recipe. I tweaked it a bit though. I started by using more broccoli than it called for, ( i used 16 oz snd it still wasn't enough ) and i pre-cooked it. I than put about 3/4 of it in the blender for a creamier texture. I also used fat free cream cheese and 2% velveeta, it tasted no different just made me feel a little healthier. I also added lots of cajun seasoning blend.

—jenny

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Most Helpful Critical Review

Aug 29, 2002

WAY too sweet for me... it was VERY easy to make though...

—NBABYAK

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59 Ratings

Mar 30, 2008

Yum yum ! This soup was delicious and so filling! We loved it! I microwaved the frozen broccoli for a minute before putting it into the soup mixture to soften it up.

—TooSweet_Liza

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Oct 17, 2006

This was good, but I expected better-the broccoli didn't get totally cooked so it was crunchy- next time I will either let it thaw or cook it in the microwave first. The cream cheese is very good, it gives it a creamy taste & the onion gave it a little bit of sweetness-I'm sure with a little tweaking to our liking it will be awesome. Thanks for a great basic recipe!

—ARMYWIFE99

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Nov 22, 2005

Easy and it tastes GREAT!! Thanks for the recipe. But, I dont recommend using cheap cream cheese..kinda makes it lumpy.

—Lucy

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Feb 08, 2008

I have been searching for a good Broccoli Cheese soup and I have finally found it. I did add a little bit more milk and some chicken stock because I like mine a little more thin. And I also added garlic powder as others had done. Very good. I cooked some rice and poured the soup on top for my kids so it was easier for them to eat. My son could not get enough of it. Thanks for the great recipe.

—Sarah

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Mar 02, 2010

My family loved this soup! I added garlic pepper to it for a little extra taste. Even my picky 4 year old asked for more!

—DameNamedRedd

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Nov 11, 2006

VERY VERY Cheesy! Good rich soup. Made enough for 4 meal size portions. I loved the cream cheese idea. My cream cheese was a little lumpy at first (yes I did use good cream cheese) but once the process cheese was melted in, it was smooth as can be. I might add some chicken stock next time to thin it out, because it was very rich. Awesome for soup though for fellow cheese lovers.

—GoGatorWife

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Nutrition

Calories
556 kcal
28%

Carbohydrates
17.5 g
6%

Cholesterol
132 mg
44%

Fat
43 g
66%

Fiber
1.5 g
6%

Protein
25.6 g
51%

Sodium
1373 mg
55%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Broccoli Cheese Soup IV

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 556
Calories from Fat: 387

% Daily Value *
Total Fat 43g 66 %
Saturated Fat 25.3g 126 %
Cholesterol 132mg 44 %
Sodium 1373mg 55 %
** Potassium 514mg 14 %
Total Carbohydrates 17.5g 6 %
Dietary Fiber 1.5g 6 %
Protein 25.6g 51 %
Sugars 13.6g
Vitamin A 39 %
Vitamin C 42 %
Calcium 89 %
Iron 14 %
** Thiamin 6 %
** Niacin 42 %
** Vitamin B6 9 %
** Magnesium 16 %
** Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.