Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Broccoli-Cheese Soup(ATK) Recipe
    Lost? Site Map

    Broccoli-Cheese Soup(ATK)

    Total Time:

    Prep Time:

    Cook Time:

    46 mins

    20 mins

    26 mins

    Coppercloud's Note:

    To make a vegetarian version of this soup, substitute vegetable broth for the chicken broth.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 6-8

    Yield:

    pot

    Units: US | Metric

    Directions:

    1. 1
      Heat butter in large Dutch oven over medium-high heat. When foaming subsides, add broccoli, onion, garlic, dry mustard, cayenne, and 1 teaspoon salt. Cook, stirring frequently, until fragrant, about 6 minutes. Add 1 cup water and baking soda. Bring to simmer, cover, and cook until broccoli is very soft, about 20 minutes, stirring once during cooking.
    2. 2
      Add broth and 2 cups water and increase heat to medium-high. When mixture begins to simmer, stir in spinach and cook until wilted, about 1 minute. Transfer half of soup to blender, add cheddar and Parmesan, and process until smooth, about 1 minute. Transfer soup to medium bowl and repeat with remaining soup. Return soup to Dutch oven, place over medium heat and bring to simmer. Adjust consistency of soup with up to 1 cup water. Season to taste with salt and pepper. Serve, passing extra Parmesan separately.

    Browse Our Top Eggs/Dairy Recipes

    Ratings & Reviews:

    • on April 14, 2013

      55

      Fabulous soup that is full of flavour! I only used about half of the cheddar called for (all I had, it turned out!!), but I didn't miss more, nor did the soup need any added salt at the end. Simply a wonderful, wonderful soup that will definitely get made again. Thank you for sharing!

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

    Advertisement

    Nutritional Facts for Broccoli-Cheese Soup(ATK)

    Serving Size: 1 (304 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 199.6
     
    Calories from Fat 106
    53%
    Total Fat 11.8 g
    18%
    Saturated Fat 6.8 g
    34%
    Cholesterol 31.3 mg
    10%
    Sodium 335.6 mg
    13%
    Total Carbohydrate 14.0 g
    4%
    Dietary Fiber 4.5 g
    18%
    Sugars 3.6 g
    14%
    Protein 12.8 g
    25%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites