Broccoli Crawfish Cheese Soup

Broccoli Crawfish Cheese Soup

50
DONTOM 0

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

servings 240 cals
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Original recipe yields 12 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

50
  1. 64 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 som...

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 ...

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 o...

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 crav...

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 r...

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

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

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

This was my first time making broccoli cheddar soup, the Louisiana crawfish made it taste AWESOME! This makes a great CAJUN dish. I've already passed the recipe on to my neighbor. From Lafayette...

My husband thought this was the best seafood soup that he has eaten. I am not a big soup eater, but I agree that this is very tasty.