Cream of Broccoli Cheese Soup II

SUBMITTED BY: JEANIE BEAN PHOTO BY: scotdog98

"It's creamy, it's cheesy and it's good. You can add chicken if you like. I season the broth with garlic powder, pepper, sugar and salt."

PREP TIME	10 Min
COOK TIME	45 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 10 servings

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INGREDIENTS

2 quarts chicken broth
4 heads broccoli, chopped
1 small onion, chopped
2 carrots, chopped
1 bay leaf
1 (8 ounce) package processed cheese, cubed
1 pint half-and-half cream

READ REVIEWS (6)

DIRECTIONS

In a large pot over medium heat, combine broth, broccoli, onion, carrots and bay leaf. Bring to a boil, then reduce heat and simmer until vegetables are tender. Remove bay leaf. (At this point, you may remove the broccoli stalks, carrots and onion and puree in a food processor, then return them to the pot, if desired.)
Stir in the cheese until melted. Adjust seasonings. Stir in half-and-half and heat through.

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REVIEWS

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Reviewed on Apr. 15, 2003 by BREAJESS

Surprisingly easy and delicious. A good way to sneak broccoli into my kids' lunches. I served it also at a baby shower and none of the grownups would have guessed it wasn't made with shredded cheddar and a roux.

2 users found this review helpful

Reviewed on Jul. 24, 2003 by Debbie

This was very good and easy to make but the first time we made the mistake of pureeing the whole soup. It made it too thin. The next time we purreed only half the soup. It is better with a little more chunkyness to it.

1 user found this review helpful

Reviewed on Jan. 27, 2008 by maryjane27

Pretty easy to make! Very tasty! I also added some leftover rice (from chinese take out) to the mix and added a bit more chicken broth to make it thicker. Will be making this again for sure. Big hit with 12 year old son and husband :)

0 users found this review helpful

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