Broccoli Cheese Soup
photo by BluJasmine
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 (566.99-680.38 g) package frozen broccoli, chopped or (566.99-680.38 g) package broccoli, cuts
- 297.66 g can broccoli cheese or 297.66 g can cream of broccoli soup
- 297.66 g can cheddar cheese soup
- 226.79 g container sour cream
- 2 (453.59 g) package cream cheese, cut up in chunks
- 946.36 ml milk
- 354.88 ml shredded cheddar cheese or 236.59 ml colby-monterey jack cheese
- 44.37 ml butter or 44.37 ml margarine
- 14.79 ml garlic powder
- 14.79 ml onion powder
- 14.79 ml black pepper
- 4-6 slice crisp bacon, crumbled (optional)
directions
- Put all liquid ingredients and butter or margarine in pot on med-low heat and stir occasionally to make sure everything gets blended.
- While this is cooking, put frozen broccoli in a glass dish. Cover with plastic or Saran wrap, and microwave for 2-4 minutes, (just long enough to defrost but not to over-cook). Drain broccoli. If you want to steam the broccoli on the stovetop instead you can, just don't overcook it til it gets too soft.
- As the cream mixture heats up to a slow bubble, check the consistency. Once the ingredients are completely melted and slightly bubbly, add broccoli, cover & simmer on low heat for 10-15 minutes, stirring occasionally. If it looks too thick, add more milk. If it looks too thin or watery, add a tablespoon or two of flour.
- A minute or two before you serve, add the shredded cheese and stir until melted.
- Serve with a nice Caesar or garden salad and crusty bread.
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RECIPE SUBMITTED BY
BluJasmine
California, Maryland
I love cooking, photography, anything 80's.....addicted to the food network for new fun ideas.