New this month
Gail's Broccoli Soup

Gail's Broccoli Soup

Crystal0

"Heartier version of traditional broccoli cheese soup. We would serve this on Christmas Eve before church when I was a kid."
Added to shopping list. Go to shopping list.

Ingredients

45 m servings 223 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 18.2g
  • 6%
  • Protein:
  • 11.9 g
  • 24%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 1165 mg
  • 47%

Based on a 2,000 calorie diet

See full nutrition

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.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Heat the vegetable oil in a large pot; cook and stir the onion in the hot oil until soft, 5 to 7 minutes.
  2. Pour water and chicken bouillon cubes to the pot; cook and stir until the bouillon dissolves, about 4 minutes.
  3. Stir the potato and carrot into the mixture in the pot; cook another 4 minutes.
  4. Pour milk into the pot; add broccoli, garlic, chives, bay leaf, cayenne pepper, salt, and black pepper to the mixture, stir, and cook until warm, about 4 minutes.
  5. Stir the sliced processed cheese food into the soup, bring to a simmer, and cook and stir until the cheese food is melted completely into the soup, about 5 minutes.
  6. Reduce heat to medium-low and continue cooking until the potatoes and carrots are tender, 10 to 15 minutes.
  7. Remove and discard the bay leaf to serve.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 11
Most helpful
Most positive
Least positive
Newest

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 ...

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 aga...

This recipe is great, everyone liked it and someone even said it turned out better than Panera's soup. I added cubed, grilled chicken breast. It was very tasty!

This was the best soup. Can't have cream so this was perfect. Will make this all the time.

I haven't bought Velveeta since it was about $5. Not a big fan. Not sure why I even bothered to try this recipe, but am so glad I did. Very great soup. I had to modify the vegetables a little...

Just reduced the cheese in half for our tastes. Really good.

used turkey both because that's what I had. best soup I've ever had. My husband agrees. Warmed some at work & my co-workers had to try some because it smelled so good. They agree also that it is...

Made this last night for 5 people, and it was a hit. I did add some bacon, because I love bacon, but it tasted fabulous. I also used fresh broccoli, and i think next time i'll try a different ch...

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...

Other stories that may interest you