Broccoli Crawfish Cheese Soup Recipe - Allrecipes.com
Broccoli Crawfish Cheese Soup Recipe

Broccoli Crawfish Cheese Soup

Recipe by  

"This is a wonderful rich soup. I like to use crawfish, but shrimp will work equally as well."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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Directions

  1. In a large pot over high heat, combine the chicken broth and the broccoli. Cook about 3 to 5 minutes, or until tender. Set aside. In a large skillet, saut E the onions in the butter or margarine for about 5 minutes or until lightly browned. Add the garlic, crawfish or shrimp, hot pepper sauce and Creole seasoning. Saute another 5 minutes and add to the broccoli and broth.
  2. In a separate bowl, mix together the cream of chicken soup, the cream of celery soup, and the milk. Mix the cornstarch and cold water and stir into the soup mixture. Mix well. Add mixture to the broccoli and broth. Cook over medium heat, stirring constantly until thick and bubbly. Stir in cheese. Reduce heat to low and stir until cheese is blended. DO NOT BOIL.
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Reviews More Reviews

Most Helpful Positive Review
Jul 18, 2006

i own a resturant in southern louisiana, and my customers go crazy over this soup everytime i make it. it is outstanding. the only thing i do not use cornstarch b/c i don't like it. instead i add one can of cream of shrimp and one can of cream of chicken. but if you follow the reciepe exactly how it is it comes out perfect too. thanks this is really a five star reciepe

 
Most Helpful Critical Review
Dec 21, 2007

I would say this recipe is just Ok. Despite liberal use of Balls Cajun Seasoning (my sister sends it to me from Louisiana)it was rather bland. I'm thinking it maybe would have benefited from some sauteed celery or green or red pepper? At any rate, we did eat it, and it was by no means horrid, but for the amount of calories involved, I won't be making again, just not good enough.

 

62 Ratings

Dec 15, 2005

This was with out a doubt one of the best and easiest soups I've made to date. Great taste! Can add rice and spiced sausage to the soup and get a more New Orleans flavor. Difinitely try this one!

 
Aug 29, 2002

This was incredible. As usual, I doctored it up with lots of Old bay, Emeril's Essence, and a lot more hot sauce (also used extra onion, and lots more garlic). My husband and I absolutely crave it this soup.

 
Feb 16, 2003

This is close to the best soup I have ever had. I spiced it up a little by using cheyenne pepper instead of pepper sauce. I also used smoked sharp cheddar cheese and the smoked cheese flavor really added to this dish. DELICIOUS!!

 
Jan 05, 2003

Wonderful, tasty and easy! Even satisfied my New Orleans-born husband, though he added extra hot sauce to his. Delicious, definitely a keeper!

 
Jan 06, 2006

Received rave reviews from my guests! Prepared as directed--used 2% milk.

 
Jan 05, 2003

THIS WAS DELICIOUS, EASY TO MAKE AND LOVED BY ALL THAT ATE IT. I WILL MAKE THIS RECEIPE MANY TIMES. THANK YOU DONALD! MARY HONEYSUCKLE

 

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Nutrition

  • Calories
  • 240 kcal
  • 12%
  • Carbohydrates
  • 11.2 g
  • 4%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 14.6 g
  • 22%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 16 g
  • 32%
  • Sodium
  • 962 mg
  • 38%

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

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