Recipe by Crystal0
"Heartier version of traditional broccoli cheese soup. We would serve this on Christmas Eve before church when I was a kid."
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russet potato, cubed
1 (16 ounce) bag
frozen broccoli florets
cayenne pepper, or more to taste
salt and ground black pepper to taste
processed cheese food (such as Velveeta ®), sliced
I will admit that I changed a couple of things in this recipe. For starters I chose to use fresh broccoli over frozen because all of the other veggies were fresh and it just made sense to me. I have been trying to watch my sodium intake and so I chose to sub the 7 bouillon cubes/3 cups of water for 3 cups of low sodium chicken broth. The directions did not say to peel the russet potato but red potatoes are the only ones that I leave the skin on so I did that out of personal preference. The cayenne was a nice touch and added to the overall flavor. All in all this is an excellent recipe and one I will make again but I will stick with the changes I made.
Just finished making this soup and it is wonderful! My husband is a meatatarian so i added chicken and used maybe 4 oz of cheese; so much flavor and quick too. will definetely be making this again;-)
It's a great recipe! I also made it with fresh broccoli, however it was too salty, so I had to throw in some large chunks of potatoes (that I removed at the same time I took the bay leaf out) to absorb the salt! From now on I will always read the reviews before I make a recipe!! Also next time I will definitely only use 3-4 cubes of the bouillon or the the low sodium broth as suggested in one of the reviews!;)
Excellent soup. Easy and quick to make. Thank you for sharing. I did make 2 changes. Used white pepper instead of cayenne; and used Cabot cheese. Definitely will make again.
I love this soup!!! I did change two things regarding the ingredients: I used fresh broccoli (although I am sure frozen would work just fine), and I also used a quart of turkey broth I had canned after Thanksgiving in place of the bouillon. I also changed the order in which I added some of the ingredients. I added the garlic at the same time as the onion. I also added the bay leaf at the same time I tossed in the carrots and potato. I cooked the carrots and potato in the broth for quite a bit longer than 4 minutes- I wasn't timing it, but it was at least a half and hour, probably longer. The carrots were still firm, not at all mushy, at the end. I can only imagine they would be pretty raw and crunchy if not cooked longer! I still cooked it the additional 15 minutes after adding the Velveeta, and the veggies were very much to my liking that way. I added a very healthy pinch of cayenne, and it really added a wonderful kick and flavor to the finished product. I was going to make a Rotel dip with the other half of my 2 pound Velveeta block, but I would much rather make this soup again- it is THAT good! Thank you for this easy and delicious recipe crystal0! I will be making this frequently! :)
* Percent Daily Values are based on a 2,000 calorie diet.
Gail's Broccoli Soup
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 223
** Calories from Fat: 108
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