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READY IN 1 hr

Cream of Broccoli Cheese Soup II

Read Reviews (15)

"It's creamy, it's cheesy and it's good. You can add chicken if you like. I season the broth with garlic powder, pepper, sugar and salt." — JEANIE BEAN

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Original recipe makes 10 servings Change Servings

2 quarts chicken broth
4 heads broccoli, chopped
1 small onion, chopped
2 carrots, chopped

1 bay leaf
1 (8 ounce) package processed cheese, cubed
1 pint half-and-half cream

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Directions

In a large pot over medium heat, combine broth, broccoli, onion, carrots and bay leaf. Bring to a boil, then reduce heat and simmer until vegetables are tender. Remove bay leaf. (At this point, you may remove the broccoli stalks, carrots and onion and puree in a food processor, then return them to the pot, if desired.)
Stir in the cheese until melted. Adjust seasonings. Stir in half-and-half and heat through.

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PREP 10 mins
COOK 45 mins
READY IN 1 hr

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This was very good and easy to make but the first time we made the mistake of pureeing the whole soup. It made it too thin. The next time we purreed only half the soup. It is better with a little more chunkyness to it.

—Debbie

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Most Helpful Critical Review

Jun 23, 2005

I followed the recipe to the letter. At the beginning, I thought, "Hey, despite the recipe, I should really use a roux." Well, darn me for not listening to myself because my soup was like veggie cheerios in cheese milk. I added flour. Nothing. I let it simmer longer, nothin'. I'm disappointed.

—Sara A.

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17 Ratings

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Apr 14, 2011

Can't figure out for the life of me why people send in a so-called review that ends up with numerous revisions or a completely different recipe. If you want to submit a recipe just do it....don't bash others' recipes.

—Roby

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Jun 01, 2009

This soup was so simple and quick to make, and it tasted fantastic, equal to something I would expect at a restaurant. I followed the recipe except that I added cubed cheddar cheese. I pureed the soup with my hand blender until it was fairly smooth, and it turned out great! Everyone who tried it loved it.

—rsut

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Jan 09, 2008

I'm not a huge fan of using processes American cheese so I used a powdered cheese instead and my wife loved it. (She is the connoisseur of Broccoli soup). I thought it was good also. A better way to salvage what is left of our hearts is to use FAT FREE 1/2 & 1/2 and you can not taste the difference!

—Whats his face

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Mar 19, 2010

I give this 5 stars! The recipie was very basic & filling. The only thing I changed was I used 1/3c of heavy whipping cream in lieu of the other dairy (didn't want to trudge back out to the store) I also brought some to work and my co-workers tried it and loved it

—miscallaneous

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Jan 27, 2008

Pretty easy to make! Very tasty! I also added some leftover rice (from chinese take out) to the mix and added a bit more chicken broth to make it thicker. Will be making this again for sure. Big hit with 12 year old son and husband :)

—maryjane27

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Feb 18, 2010

This is a great recipe, if you make it to thin by pureeing you can add a corn starch/water mix as a thickener. This made it a great consistency.

—millerhk

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Nutrition

Calories
195 kcal
10%

Carbohydrates
13.8 g
4%

Cholesterol
39 mg
13%

Fat
12.6 g
19%

Fiber
3.6 g
14%

Protein
9.4 g
19%

Sodium
370 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cream of Broccoli Cheese Soup II

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 195
** Calories from Fat: 113

% Daily Value *
** Total Fat 12.6g 19 %
** Saturated Fat 7.4g 37 %
** Cholesterol 39mg 13 %
** Sodium 370mg 15 %
** Potassium 557mg 16 %
** Total Carbohydrates 13.8g 4 %
** Dietary Fiber 3.6g 14 %
** Protein 9.4g 19 %
** Sugars 4.5g
** Vitamin A 64 %
** Vitamin C 181 %
** Calcium 31 %
** Iron 11 %
** Thiamin 10 %
** Niacin 23 %
** Vitamin B6 17 %
** Magnesium 14 %
** Folate 45 %

* 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.