Broccoli Cheese Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 189.5
  • Total Fat: 9.8 g
  • Cholesterol: 34.6 mg
  • Sodium: 831.7 mg
  • Total Carbs: 11.0 g
  • Dietary Fiber: 1.0 g
  • Protein: 14.7 g

View full nutritional breakdown of Broccoli Cheese Soup calories by ingredient


Introduction

Restaurant quality soup, yummy comfort food! Restaurant quality soup, yummy comfort food!
Number of Servings: 8

Ingredients

    4 cups low sodium chicken broth
    2 crowns of broccoli, rinsed and chopped
    3 tbsp. unsalted butter
    ½ cup onions, finely chopped
    3 fresh basil leaves, chopped finely*
    2 tbsp. flour
    1 ½ cup milk
    ½ block Velveeta cheese
    1 cup shredded cheddar cheese
    coarse black pepper, to taste

Tips

*Note: The basil is not necessary to the recipe; though I had it on hand and I think it added a great element. If you don’t have fresh, add a teaspoon or so dried, or you can leave it out altogether.


Directions

Chop broccoli and add in a saucepan with the chicken broth. Cook on medium high heat until broccoli is tender (about 30 minutes).

In a separate saucepan, sauté onions and fresh basil in the butter until translucent. Add flour and whisk for a few minutes to combine and make a roux. Once thickened, slowly add milk, whisking constantly to prevent lumps. Pour broth and broccoli into the roux and bring to a boil. Turn the heat down to medium and add Velveeta and cheddar cheese, stirring so that the bottom doesn’t burn. Once cheese is melted, take off the burner and add coarse black pepper to taste.



Serving Size: 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user MISSPRISS1016.