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Cheese Powders at Firehouse Pantry

Broccoli Cheese Soup
Hearty, creamy soup is so simple to make!
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Serves: 6-8
Prep. Time: 0:30

4 cups chicken broth
1 cup water
1 cup half and half cream
1/2 cup all-purpose flour
1/2 tsp. dried minced onion
1/4 tsp. black pepper
4 cups broccoli florets
1/2 to 1 cup grated cheddar cheese

Ingredients at Firehouse Pantry

-In a large saucepan, whisk together chicken broth, water, half and half, flour, onion, and pepper. Bring to a boil over medium-high heat, stirring often, then reduce heat to low.
-Add broccoli and simmer for 15-20 minutes, until broccoli is tender, but not soft.
-Stir in cheese and heat until melted completely. Remove from heat at once.

Make It A Meal: Serve with Cheddar Biscuits like Red Lobster's

Other Broccoli Soup recipes on this site: Cream of Broccoli Soup
 

Visitor Comments

  • My husband and I really enjoyed this. I'm going to try one of your other recipes today!

  • Excellent recipe !!!

  • This recipe did not turn out that well for me and my wife. It turned out way too thin for a creamy chowder type soup. There seemed to be too much chicken stock or water added. I believe you could have left out the extra cup of water and thickened the soup with cornstarch or a flour/cornstarch combination.

  • fantastic,easy recipe .It taste like you put alot time in making this soup

  • Recipe was great. I did take out the cup of water and added a slightly heaping tablespoon of cornstarch with the flour. It made a thicker (but not too thick) and heartier soup. I also chopped up a few mushroom caps and threw it in with the broccoli and added some of my own seasoning (but not salt!) to give it more flavor! and I added a little extra cheese :) Superb soup

  • this recipe was easy to make and so very tasty. My daughter came home from school at lunchtime the next day bringing three other friends and when I came home from work there was only one bowl of soup left. So this recipe was a big hit!!!

  • This is great and so easy to make. I used fat-free half and half and I still found the flavor/consistency to be excellent. Very satisfying and much easier on the waistline. (PS - In response to this previous comment, if you find the soup too thin you should let it boil longer to let the extra water evaporate. There is nothing wrong with the recipe itself.)

  • I really liked this recipe. It was easy to make. The only problem I really had was the flour formed into little balls but maybe it suppose to be that way? I'm not sure but I would make it again definitely!

  • I tried this recipe and it worked well when I added a cup of Kraft Parmesan cheese it added more flavor and thickness. My husband loves it.

  • I tried this last night substituting 2% milk for half and half. It turned out thick and yummy. My 17 year old daughter loved it and said it was the best she's ever had! It's even great the next day.

  • I thought this was an excellent recipe, however when I cooked it I tweaked it a little. I used twice the amount of cheese than the recipe called for. I also used less water and broth to make the soup thicker. Also for vegetarians you can use vegetable broth instead of chicken broth. The soup turned out delicious! Thank you very much for this recipe.

  • This recipe was awesome. I tweaked it a little though by using 2 cups of cheese rather than 1. I also used less than the recommended 32 ounces of chicken broth to make the soup thicker. For vegetarians, you can also use vegetable broth instead of chicken broth and it is just as delicious. I have made this soup twice this week because I liked it so much. Thanks for the recipe!

  • My husband said this recipe is a keeper, we loved it. I too thought it was not thick enough so I added a mixture of flour and half & half (about a half cup). It was perfect.

  • I tried this soup and it came out perfect. The person who said it didn't turn out scrimped on the cheese. You may need to add 1 of 1 1/2 cups of cheese and use heavy whipping cream.

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