Broccoli Cheese Soup
"I found this recipe in a book called "Great American Favorite Brand Name Cookbook" and I have not tried it yet, but I'm trying to get some stuff up here before I have to return the book. So if anyone tries it and has any comments, let me know. Hope you enjoy!"
photo by *Parsley*
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
2 quarts
ingredients
- 1⁄2 cup chopped onion
- 1⁄4 cup margarine or 1/4 cup butter
- 1⁄4 cup unsifted flour
- 3 cups water
- 2 (10 ounce) packages frozen chopped broccoli, thawed and well-drained
- 4 teaspoons instant chicken bouillon or 4 chicken bouillon cubes
- 1 teaspoon Worcestershire sauce
- 3 cups shredded cheddar cheese
- 2 cups half-and-half
directions
- In large saucepan or Dutch oven, cook onion in margarine until tender; stir in flour.
- Gradually stir in water then broccoli, bouillon and worcestershire.
- Over medium heat, cook and stir until thickened and broccoli is tender, about 10 minutes.
- Add cheese and cream. Cook and stir until cheese melts and soup is hot (DO NOT BOIL).
- Refrigerate leftovers.
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Reviews
-
I've been making this soup for probably 15 years using this recipe with one occasional modification. Sometimes, I substitute Velveeta (entire large block) for the shredded cheddar. We LOVE it!! -
Great soup. Cheesy and delicious! Thanks for sharing the recipe. -
Perfectly thick and cheesey. I used fat free half and half to cut some fat. Don't skip the worcestershire sauce; it adds a great flavor. Thanx for a great broccoli cheese soup! -
I really enjoyed this soup. It was a windy blustery day and was just the right food to have tonight. Very quick and easy to put together. The only variation I made in the recipe was to use chicken stock instead of water and bouillon. And I added a 1 cup of homemade egg noodles. Delicious! Made for My 3 Chefs '08.
Tweaks
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I really enjoyed this soup. It was a windy blustery day and was just the right food to have tonight. Very quick and easy to put together. The only variation I made in the recipe was to use chicken stock instead of water and bouillon. And I added a 1 cup of homemade egg noodles. Delicious! Made for My 3 Chefs '08.
RECIPE SUBMITTED BY
PSU Lioness
Coal Township, Pennsylvania
The most defining trait in my life is that I am a mother to two wonderful boys (Tyler, 20 and Zayden, 9). I live in the little college town of Selinsgrove, Pennsylvania. It is the most wonderful place to live as it's nestled in the Appalachian Mountains and along the beautiful Susquehanna River.
Seeing that we live in Central Pennsylvania, our family is also a bunch of HARDCORE Penn State Nittany Lion fans! We are...PENN STATE! I was lucky enough to be given tickets to see Joe Paterno win his 400th game as the head coach of the football team. I cried like I did when my children were born.
The other love of my life is cooking. I didn't really start trying to cook until I was 20, but believe me I have made up for lost time! I absolutely adore baking and I do it whenever I can. I love making Christmas cookies and I have begun hosting our extended families at our home for Thanksgiving and Easter dinners. So far so good.
I love food.com because it allows me to expand my culinary skills and my recipe box with ideas from other people like me. There is something for everyone and I have been a loyal member since 2005. I hope you enjoy my recipes and if you have any questions, please feel free to contact me.
