Cream of Broccoli Soup II Recipe - Allrecipes.com
Cream of Broccoli Soup II Recipe

Cream of Broccoli Soup II

Recipe by  

"Bright broccoli florets make this creamy soup eye-appealing and extra delicious."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. In large saucepan, combine broth, cream of mushroom soup, onion, celery and salt and pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes.
  2. Add milk and bring to a boil.
  3. In a small bowl, mix cornstarch and water until cornstarch is completely dissolved. Gradually add mixture to soup, stirring constantly. Simmer for 5 minutes and then add broccoli and cheeses, mixing until melted.
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Reviews More Reviews

Most Helpful Positive Review
Nov 02, 2008

This is a five star recipe with my changes. I halfed the chicken broth to 4 cups and substituted heavy cream for the cream of mushroom. I also add dijon mustard to my cheese broccoli soup, it is the secret weapon.

 
Most Helpful Critical Review
Aug 19, 2008

This had a wonderful taste but the texture was all weird...I did what others had done and used potato flakes...maybe that was the problem? I prefer my broccoli cheese soup much creamier...I probably won't be making this again just b/c of that...it tasted good though!

 
Nov 01, 2007

Yummy comfort food! Being vegetarian, I used veg broth. Also used cream of broccoli instead of mushroom soup. Used combination of shredded sharp cheddar and mixed shredded Mexican cheese blend. I finely diced half of the fresh broccoli before adding it to the soup (rather than using a blender) and the consistency turned out great! Will definitely make again!

 
Sep 24, 2008

yum!. i cooked the brocooli in with the onion and broth etc.

 
Feb 26, 2008

I love this soup! It has a smooth texture and cheesy taste! Very easy and quick soup recipe! Leftovers are great too! I thickened with potato flakes like other reviewers as well-made it very quick and easy! Thanks for sharing!

 
Sep 28, 2006

This is very easy, very tasty soup!! I cut down on the salt and used Chicken base unstead of chicken broth. I also slightly blended the broccoli...I will be making this recipe over and over again....Thanks!!!!

 
Mar 12, 2009

This recipe was simple and very tasty. I used chicken bouillon cubes because I didn't have any chicken stock. I also used half and half cream as well as the mushroom soup and with my immersion blender this soup turned out fantastically creamy. I don't think that you have to follow this recipe very closely, it is very forgiving. I will make this again for sure!

 
Jan 18, 2011

My whole family, even the 2 yr old loved this soup. The only thing I added was one tsp of nutmeg. the nutmeg takes out the bitter broccoli taste. I have made this soup several times and will make it again!

 

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Nutrition

  • Calories
  • 309 kcal
  • 15%
  • Carbohydrates
  • 16 g
  • 5%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 18.8 g
  • 29%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 18.5 g
  • 37%
  • Sodium
  • 2389 mg
  • 96%

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

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About the Cook

CORWYNN DARKHOLME
232 Followers 0 Saved Recipes
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