Creamy Broccoli & Cheddar Cheese Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 11
Ingredients
2 Lbs Frozen Broccoli Florets2 Cups Shredded Cheddar Cheese1 Cup 1% Milk4 Cups (or 2 small cans) Vegetable Broth3 Cups Water1 Large Onion Chopped ( you want 1 cup chopped or more)3 Cloves Garlic (Crushed)2 Bouillon Cubes (Chicken - No MSG) 2 Tbls Olive Oil1 Tbls Butter (optional)
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.
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.
Nutritional Info 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
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