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."
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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.

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Directions

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  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.

Reviews

Read all reviews 7
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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...

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...

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 can...

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