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    You are in: Home / Recipes / Broccoli Cheese Soup :) Recipe
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    Broccoli Cheese Soup :)

    Broccoli Cheese Soup :). Photo by lauralie41

    1/2 Photos of Broccoli Cheese Soup :)

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    faith58's Note:

    I got this out of a Mayberry book years ago and it never lasts long, one of the best broccoli cheese soups that I have found..

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a saucepan bring the water and bouillon cube to a boil. Add the broccoli and carrot. Cook according to the broccoli package directions and remove from heat.Do Not Drain.
    2. 2
      In a separate saucepan, melt the butter and slowly stir in the flour. Continue stirring while gradually adding the milk. Stir in the cheese, soup, onion, Worcestershire sauce, salt, and pepper. Add the broccoli mixture to the white sauce mixture and cook over medium to low heat until the soup is the desired thickness. Enjoy!

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    Ratings & Reviews:

    • on September 30, 2010

      35

      I think this soup is too cheesy as others have mentioned - it is missing the broccoli flavour that makes this soup good. That said, I think it is a good recipe after some modification. Next time, I plan to use half of a chopped onion (instead of the dried flakes) - I will sautee the onion in the pot before adding the broth. I will also cut back on the cheese...maybe only using half a pound or 3/4 of a pound. And, in place of the cream of chicken soup, I will use cream of broccoli.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 23, 2010

      35

      A very tasty soup. Normaly I don't like velveeta but in this soup I do. I did not want to purchase a large block so bought a 12 ounce package of slices. I thought it was plenty of cheese but that may be a personal preference.The low rating is because I prefer fresh broccoli not a fault of the recipe I am sure. - Sorry - Stir constantly while heating all mixture together or flour will stick to pan bottom of pan. I probably should have used my silicone spatula for that, as the heat would not hurt it and a spoon did not cover a large enough area at a time.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 22, 2010

      55

      We gobbled this right up! I prefer chicken stock to boullion so that's what I used. I also thought that the addition of the worcestershire seemed a bit out of synch with the rest of the recipe so I elminated it. I used onion and garlic powder in place of the onion flakes. The carrot adds beautiful color and extra nutrition (and when you are cooking with processed cheese and canned soup you need all the help you can get!) . Loved it!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (16)

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    Nutritional Facts for Broccoli Cheese Soup :)

    Serving Size: 1 (313 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 391.0
     
    Calories from Fat 236
    60%
    Total Fat 26.2 g
    40%
    Saturated Fat 15.8 g
    79%
    Cholesterol 85.1 mg
    28%
    Sodium 1666.9 mg
    69%
    Total Carbohydrate 21.9 g
    7%
    Dietary Fiber 1.8 g
    7%
    Sugars 8.1 g
    32%
    Protein 18.0 g
    36%

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