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Nutritional Info
  • Servings Per Recipe: 11
  • Amount Per Serving
  • Calories: 161.8
  • Total Fat: 10.8 g
  • Cholesterol: 25.4 mg
  • Sodium: 507.0 mg
  • Total Carbs: 8.8 g
  • Dietary Fiber: 2.8 g
  • Protein: 8.6 g

View full nutritional breakdown of Creamy Broccoli & Cheddar Cheese Soup calories by ingredient
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Creamy Broccoli & Cheddar Cheese Soup

Submitted by: EILEENIE2011

Introduction

Easy to make creamy broccoli & cheddar cheese soup. Delicious the first day ... but even better the next. Serve with crushed crackers on top mmmm mmmm. Approximately 161 calories a cup. Easy to make creamy broccoli & cheddar cheese soup. Delicious the first day ... but even better the next. Serve with crushed crackers on top mmmm mmmm. Approximately 161 calories a cup.
Number of Servings: 11

Ingredients

    2 Lbs Frozen Broccoli Florets
    2 Cups Shredded Cheddar Cheese
    1 Cup 1% Milk
    4 Cups (or 2 small cans) Vegetable Broth
    3 Cups Water
    1 Large Onion Chopped ( you want 1 cup chopped or more)
    3 Cloves Garlic (Crushed)
    2 Bouillon Cubes (Chicken - No MSG)
    2 Tbls Olive Oil
    1 Tbls Butter (optional)


Directions

In a large dutch oven/stock pot, saute chopped onions until soft in olive oil and butter until soft, add 3 cloves crushed garlic and continue sauteing for 2-3 more minutes. Add canned veggie broth, water, 2 bouillon cubes and frozen broccoli. Bring to low boil with cover on and cook broccoli for about 15 minutes or so, or until tender.

In a blender puree (in small batches) cooked broccoli and soup/broth until creamy. Be careful of the steam and go slow, do not rush. Return all pureed soup back into dutch oven/stock pot and slowly add milk and cheese... heat slowly (covered) until cheese is melted, stirring, maybe 5-10 minutes, no longer. Enjoy.

Serving Size: Makes 11 - 1 Cup Servings

Number of Servings: 11

Recipe submitted by SparkPeople user EILEENIE2011.






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Member Ratings For This Recipe

  • This is just like I make it and I'm so grateful to see the nutrition calculations. Thanks for posting it. Isn't it yummy? - 2/5/12

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