Cream of Broccoli Cheese Soup II recipe

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Ingredients

2 quarts chicken broth
4 heads broccoli, chopped
1 small onion, chopped
2 carrots, chopped
1 bay leaf
1 (8 ounce) package processed cheese, cubed
1 pint half-and-half cream

Nutrition Info

194.7 calories
carbohydrate: 13.8 g
cholesterol: 38.6 mg
fat: 12.6 g
fiber: 3.6 g
protein: 9.4 g
saturatedFat: 7.4 g
servingSize: -
sodium: 369.7 mg
sugar: 4.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large pot over medium heat, combine broth, broccoli, onion, carrots and bay leaf. Bring to a boil, then reduce heat and simmer until vegetables are tender. Remove bay leaf. (At this point, you may remove the broccoli stalks, carrots and onion and puree in a food processor, then return them to the pot, if desired.)

  2. Stir in the cheese until melted. Adjust seasonings. Stir in half-and-half and heat through.

Recipe Yield

10 servings

Recipe Note

It's creamy, it's cheesy and it's good. You can add chicken if you like. I season the broth with garlic powder, pepper, sugar and salt.

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