Gail's Broccoli Soup Recipe - Allrecipes.com
Gail's Broccoli Soup Recipe
  • READY IN 45 mins

Gail's Broccoli Soup

Recipe by  

"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 Edit and Save

Original recipe makes 12 cups Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  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.
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Reviews More Reviews

Jan 13, 2013

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 have been trying to watch my sodium intake and so I chose to sub the 7 bouillon cubes/3 cups of water for 3 cups of low sodium chicken broth. The directions did not say to peel the russet potato but red potatoes are the only ones that I leave the skin on so I did that out of personal preference. The cayenne was a nice touch and added to the overall flavor. All in all this is an excellent recipe and one I will make again but I will stick with the changes I made.

 
Jan 22, 2013

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 again;-)

 

4 Ratings

Dec 29, 2013

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.

 
Jan 19, 2013

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 canned after Thanksgiving in place of the bouillon. I also changed the order in which I added some of the ingredients. I added the garlic at the same time as the onion. I also added the bay leaf at the same time I tossed in the carrots and potato. I cooked the carrots and potato in the broth for quite a bit longer than 4 minutes- I wasn't timing it, but it was at least a half and hour, probably longer. The carrots were still firm, not at all mushy, at the end. I can only imagine they would be pretty raw and crunchy if not cooked longer! I still cooked it the additional 15 minutes after adding the Velveeta, and the veggies were very much to my liking that way. I added a very healthy pinch of cayenne, and it really added a wonderful kick and flavor to the finished product. I was going to make a Rotel dip with the other half of my 2 pound Velveeta block, but I would much rather make this soup again- it is THAT good! Thank you for this easy and delicious recipe crystal0! I will be making this frequently! :)

 

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Nutrition

  • Calories
  • 223 kcal
  • 11%
  • Carbohydrates
  • 18.2 g
  • 6%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 12 g
  • 18%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 11.9 g
  • 24%
  • Sodium
  • 1197 mg
  • 48%

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

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