Five Cheese Broccoli Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 Yellow Onion1 Teaspoon or 2 Cloves Garlic1 Stick of Butter Plus 2 Tablespoons1/2 Cup All Purpose Flour3 Cups Chicken Stock2 Packets Swanson Flavor Boost Chicken Broth1/2 Teaspoon Salt1/4 Teaspoon Pepper1 1/2 Pounds Frozen or Fresh Broccoli 1 Pound Plus 3 Ounces Velveeta Cheese Cut Up and Cubed1/2 Cup Shredded Sharp Cheddar1/2 Cup Shredded Colby Monterey Jack Blend2 Ounces Cream Cheese1 Cup Milk1 Cup Heavy Cream
Before you get started cooking, prepare the ingredients. You'll need a wire whisk and a large spoon for utensils, set aside.
Cut up onion and garlic, run through a food processor, you want a very fine mince. Transfer to small bowl. Measure 1/2 cup flour into a small bowl.
Throw all of your cheeses into a large bowl.
Measure milk and cream combine into medium bowl. Measure chicken stock and combine with flavor packets in large bowl. Stir well. You'll end up with five separate bowls. Set all of this aside near the stove. These steps make everything go easily and quickly.
In a large skillet on medium heat, melt the 2 tablespoons of butter. Once melted, add in minced onion and garlic. Cook down until it looks like sauerkraut and just beginning to brown, around 5-8 minutes. Transfer to crock pot.
Add stick of butter to skillet and melt. Once bubbling and melted, add in flour. Stir with wire whisk. Cook for 3-5 minutes. Slowly add in chicken broth mix while stirring constantly. You want a smooth consistency, stir out any lumps you may see. You really have to stir fast in this step. Add salt and pepper. Stir well. Once this comes to a boil, add in frozen broccoli. If using fresh, omit this step and add broccoli straight into the crock pot.
Cook frozen broccoli gravy mix for 10 minutes. Stirring often. Using a large spoon, add broccoli to the crock pot, reserving as much of the gravy as possible in your skillet. Add cheeses to skillet with reserved chicken gravy. Stir. Add cream, milk mix. Stir. Add to crock pot and stir well. Cook on low for 4 hours, stirring once every hour. Turn crock pot off and let cool and thicken before serving.
Serving Size: makes 18 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user TVILLALOBOS.
Cut up onion and garlic, run through a food processor, you want a very fine mince. Transfer to small bowl. Measure 1/2 cup flour into a small bowl.
Throw all of your cheeses into a large bowl.
Measure milk and cream combine into medium bowl. Measure chicken stock and combine with flavor packets in large bowl. Stir well. You'll end up with five separate bowls. Set all of this aside near the stove. These steps make everything go easily and quickly.
In a large skillet on medium heat, melt the 2 tablespoons of butter. Once melted, add in minced onion and garlic. Cook down until it looks like sauerkraut and just beginning to brown, around 5-8 minutes. Transfer to crock pot.
Add stick of butter to skillet and melt. Once bubbling and melted, add in flour. Stir with wire whisk. Cook for 3-5 minutes. Slowly add in chicken broth mix while stirring constantly. You want a smooth consistency, stir out any lumps you may see. You really have to stir fast in this step. Add salt and pepper. Stir well. Once this comes to a boil, add in frozen broccoli. If using fresh, omit this step and add broccoli straight into the crock pot.
Cook frozen broccoli gravy mix for 10 minutes. Stirring often. Using a large spoon, add broccoli to the crock pot, reserving as much of the gravy as possible in your skillet. Add cheeses to skillet with reserved chicken gravy. Stir. Add cream, milk mix. Stir. Add to crock pot and stir well. Cook on low for 4 hours, stirring once every hour. Turn crock pot off and let cool and thicken before serving.
Serving Size: makes 18 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user TVILLALOBOS.
Nutritional Info Amount Per Serving
- Calories: 402.2
- Total Fat: 32.8 g
- Cholesterol: 104.6 mg
- Sodium: 1,169.6 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 2.5 g
- Protein: 13.8 g
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