Recipe by CORWYNN DARKHOLME
"Bright broccoli florets make this creamy soup eye-appealing and extra delicious."
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1 (10.75 ounce) can
condensed cream of mushroom soup
ground white pepper
fresh broccoli florets, cooked
1 1/2 cups
shredded American cheese
1 1/2 cups
shredded Cheddar cheese
This is a five star recipe with my changes. I halfed the chicken broth to 4 cups and substituted heavy cream for the cream of mushroom. I also add dijon mustard to my cheese broccoli soup, it is the secret weapon.
This had a wonderful taste but the texture was all weird...I did what others had done and used potato flakes...maybe that was the problem? I prefer my broccoli cheese soup much creamier...I probably won't be making this again just b/c of that...it tasted good though!
Yummy comfort food! Being vegetarian, I used veg broth. Also used cream of broccoli instead of mushroom soup. Used combination of shredded sharp cheddar and mixed shredded Mexican cheese blend. I finely diced half of the fresh broccoli before adding it to the soup (rather than using a blender) and the consistency turned out great! Will definitely make again!
i cooked the brocooli in with the onion and broth etc.
I love this soup! It has a smooth texture and cheesy taste! Very easy and quick soup recipe! Leftovers are great too! I thickened with potato flakes like other reviewers as well-made it very quick and easy! Thanks for sharing!
This is very easy, very tasty soup!! I cut down on the salt and used Chicken base unstead of chicken broth. I also slightly blended the broccoli...I will be making this recipe over and over again....Thanks!!!!
AMAZING. Just as good if not better than Panera's broccoli cheese soup. Creamy, cheesy and delicious. I used one can of chicken broth, 1 1/4 cup milk, 1 stalk celery, 1/4 of an onion, celery salt, salt and pepper, frozen broccoli (heated in microwave for 3 minutes), and just sharp cheddar cheese. Also, I didn't have cornstarch so I looked up the substitute and used 2 tablespoons all-purpose flour.
This recipe was simple and very tasty. I used chicken bouillon cubes because I didn't have any chicken stock. I also used half and half cream as well as the mushroom soup and with my immersion blender this soup turned out fantastically creamy. I don't think that you have to follow this recipe very closely, it is very forgiving. I will make this again for sure!
* Percent Daily Values are based on a 2,000 calorie diet.
Cream of Broccoli Soup II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 309
** Calories from Fat: 169
Hard to believe, but many kids will be back in school at the end of the month. Get ready.
You won't believe all the things you can do with cauliflower. It's a great low-carb option.
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