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Gail's Broccoli Soup Recipe

Recipe by: Crystal0

"Heartier version of traditional broccoli cheese soup. We would serve this on Christmas Eve before church when I was a kid."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook30 m
  • Ready In45 m
  • 1Heat the vegetable oil in a large pot; cook and stir the onion in the hot oil until soft, 5 to 7 minutes.
  • 2Pour water and chicken bouillon cubes to the pot; cook and stir until the bouillon dissolves, about 4 minutes.
  • 3Stir the potato and carrot into the mixture in the pot; cook another 4 minutes.
  • 4Pour milk into the pot; add broccoli, garlic, chives, bay leaf, cayenne pepper, salt, and black pepper to the mixture, stir, and cook until warm, about 4 minutes.
  • 5Stir the sliced processed cheese food into the soup, bring to a simmer, and cook and stir until the cheese food is melted completely into the soup, about 5 minutes.
  • 6Reduce heat to medium-low and continue cooking until the potatoes and carrots are tender, 10 to 15 minutes.
  • 7Remove and discard the bay leaf to serve.
Ingredients
  • 12 servings
  • 223 cals
  • 1 tablespoon vegetable oil
  • 1 small onion, diced
  • 3 cups water
  • 7 cubes chicken bouillon
  • 1 large russet potato, cubed
  • 6 carrots, cubed
  • 3 cups milk
  • 1 (16 ounce) bag frozen broccoli florets
  • 2 cloves garlic, minced
  • 2 teaspoons dried chives
  • 1 bay leaf
  • 1 pinch cayenne pepper, or more to taste
  • salt and ground black pepper to taste
  • 1 pound processed cheese food (such as Velveeta ®), sliced
Nutrition

Amount per serving ( 5 total)

  • Calories:
    223
    11%
  • Fat:
    12
    18%
  • Carbs:
    18.2
    6%
  • Protein:
    11.9
    24%
  • Cholesterol:
    29
    10%

Based on a 2,000 calorie diet

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