Easy Cheesy Cream of Broccoli Soup
I love this recipe because there's no need for a blender and it comes together quickly with ingredients I always have on hand.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 teaspoon garlic powder
- 1/4 cup butter
- 6 cups water
- 2 teaspoons salt
- 1/2 cup cold water
- 1/3 cup all purpose flour
- 16 ounces frozen chopped broccoli
- 3/4 cup finely chopped onions
- 15 slices american cheese chopped
- 1 teaspoon ground white pepper
- 2 cups fat free half & half
- Carbohydrate 20.5963869803439 g
- Cholesterol 55.0640625218004 mg
- Fat 19.1235247986728 g
- Fiber 2.13737440357347 g
- Protein 21.7104757180813 g
- Saturated Fat 11.9191116630737 g
- Serving Size 1 1 Serving (368g)
- Sodium 14447.4257554029 mg
- Sugar 18.4590125767704 g
- Trans Fat 1.18987616106375 g
- Calories 335 calories
Bring 6 cups of water to a boil in a large sauce pan. Add frozen broccoli and onion and boil 10-12 minutes. Add cheese, salt, white pepper and garlic powder. Cook over medium heat, stirring constantly, until cheese is completely melted. Add half & half and butter and bring to a boil, still stirring constantly. Whisk flour into cold water until smooth, then slowly whisk into hot soup. Continue whisking until soup thickens to consistency of heavy cream.
