3 Broccoli Cheese Soup Recipes
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  1. #1

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    Default 3 Broccoli Cheese Soup Recipes

    Broccoli Cheese Soup with Croutons

    1/2 cup butter
    1 onion, chopped
    1 ( 16 oz. ) pkg. frozen chopped broccoli
    4 ( 14.5 oz. ) cans chicken broth
    1 ( 1 lb. ) loaf Velveeta Processed Cheese Food, cubed
    1 tablespoon garlic powder
    2/3 cup cornstarch
    2 cups milk
    1 cup water
    cheese & garlic flavored croutons ( for garnishing soup )

    In a stockpot, melt butter over medium heat.
    Cook onionin butter until softened.
    Stir in broccoli, and cover with chicken broth.
    Simmer until broccoli is tender, 10 to 15 minutes.
    Reduce heat, and stir in cheese cubes until melted.
    Mix in milk and garlic powder.
    In a small bowl, stir cornstarch into water until dissolved.
    Stir into soup; cook, stirring frequently, until thick.
    Garnish with cheese & garlic croutons.

    Broccoli Cheese Soup

    1/2 cup butter
    1 cup all-purpose flour
    7 cups water
    3 cups chicken stock
    2 heads fresh broccoli, cut into florets
    1 1/2 teaspoons salt
    1 teaspoon ground black pepper
    1 cup light cream
    3 cups shredded cheddar cheese

    In a 5-quart pot, melt butter over medium heat.
    Mix in flour; stirring constantly until a thick paste forms.
    Remove from pot, and set aside.

    In same pot, combine water, stock, broccoli, salt & pepper.
    Bring to boil over high heat.
    Reduce heat to medium low, and simmer for 45 minutes.

    Stir in the flour mixture a little bit at a time until soup thickens.
    Simmer 5 minutes. Reduce heat, and stir in cream.
    Mix in cheese 1 cup at a time, and stir until melted.

    Broccoli & Cheddar Cheese Soup

    Perp: 10 min. Total: 30 min.

    1 onion chopped
    2 tsp. Italian reduced fat dressing
    1 can ( 10 1/2 oz. ) condensed chicken broth
    2 broth cans water
    4 cups chopped broccoli
    1 cup fat free milk
    1/2 cup white rice ( uncooked )
    1 cup 2% milk reduced fat sharp cheddar cheese

    In large saucepan, cook onion in dressing until tender.
    Add broth, water and broccoli.
    Bring to boil; cook 8 to 10 minutes, or until broccoli is tender.
    Stir in milk and rice.
    Reduce heat to medium; cook 5 minutes.
    Pour into blender or food processor in batches; cover.
    Blend until smooth.
    Return to saucepan; cook over low heat until heated through.
    Top each serving with the shredded cheddar cheese.
    Makes 6 ( 1 cup ) servings.

  2. #2
    Registered User
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    Yummie!! Thanks.

  3. #3
    Registered User KKCondrey's Avatar
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    Mt. Carmel, TN
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    thanks those sound great.

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  5. #4

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    Cannot wait to make this. Brocolli cheese soup is one of my favorites but I have never tried to make it before.

  6. #5
    Member Darlene's Avatar
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    Upstate NY
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    Yum, Thanks!

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