Broccoli Cheese Soup VI

Broccoli Cheese Soup VI

53
Marjory 0

"Creamy, cheesy broccoli soup in under an hour! This one is very mild, and so smooth."
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Ingredients

40 m servings 213 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 14.6g
  • 5%
  • Protein:
  • 11.9 g
  • 24%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 662 mg
  • 26%

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 medium high heat, combine the broth, water, half-and-half, cheese, flour, onion flakes and ground black pepper. Whisk all together to break up any lumps.
  2. Bring to a boil and reduce heat to low. Stir in the broccoli and simmer for 15 to 20 minutes, or until broccoli is tender.

Reviews

53
  1. 69 Ratings

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Most helpful positive review

I changed the cooking process around a bit. I was really hesitant to just wisk flour into a pot of ingredients as I really didn't want the flavor of flour to ruin my soup. I used four tablespoon...

Most helpful critical review

This recipe is a good starting point but I wouldn't have liked it if I'd stopped where the recipe instructions did! It needs pureed to meet my expectations of broccoli cheese soup. To include th...

I changed the cooking process around a bit. I was really hesitant to just wisk flour into a pot of ingredients as I really didn't want the flavor of flour to ruin my soup. I used four tablespoon...

I've made this several times. Double the cheese. Use fresh finely diced onion instead of dry flakes.

With a few adjustments, I thought this soup was great. I used a lot more cheese, and I also used a little American along with the cheddar. I thought this improved both the texture and the flav...

Great recipe! I made a few changes - I took a tip from the other comments and added more cheese and instead of onion flakes I sauted a chopped medium onion with a half a clove of garlic and a li...

This was a wonderful and easy soup. My family loved it. It was a little to watery and extra cheddar did not solve this. So I added instant potato flakes until it thickened up and added more seas...

Excellent. The cheese was all stringy and separate in the bottom of the pot at first, but gradually as the soup cooked it became fully incorporated. I used chicken broth that had salt in it and ...

This really was a great recipe but I had to jazz it up a little bit. I chopped up one slice of bacon and cooked it in the pot before I did anything else. Remove the cooked bacon bits and then ...

This is just what I was looking for. I didn't want to use processed cheese. They key to the taste is buying good sharp cheddar, not store brand. I used 4 cups Hoffman's Super Sharp Cheddar. I al...

Delicious and not too heavy either. I really liked it because it is one of the few recipes that I found that didnt call for processed cheese like Velvetta.