Show Subscription Form




Cheddar Broccoli Soup Recipe
Cheddar Broccoli Soup Recipe photo by Taste of Home

Cheddar Broccoli Soup Recipe

Read Reviews (6)
3.71 6
Publisher Photo
Frozen broccoli speeds preparation of Louise’s warm, satisfying Cheddar Broccoli Soup. —Louise Beatty, Amherst, New York
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 can (14-1/2 ounces) beef broth
  • 1-1/2 cups 2% milk
  • 1 package (10 ounces) frozen chopped broccoli
  • 1 teaspoon ground mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon ground nutmeg
  • 1 cup (4 ounces) shredded cheddar cheese

Nutritional Facts

1 cup equals 252 calories, 16 g fat (11 g saturated fat), 52 mg cholesterol, 750 mg sodium, 15 g carbohydrate, 3 g fiber, 13 g protein.

Directions

  1. In a large saucepan, saute onion and garlic in butter until tender. Stir in flour until blended. Gradually stir in broth; bring to a boil. Cook and stir for 2 minutes.
  2. Stir in the milk, broccoli, mustard, Worcestershire sauce and nutmeg. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until heated through. Stir in cheese until melted. Yield: 4 servings.
Originally published as Cheddar Broccoli Soup in Simple & Delicious April/May 2011, p25

Nutritional Facts

1 cup equals 252 calories, 16 g fat (11 g saturated fat), 52 mg cholesterol, 750 mg sodium, 15 g carbohydrate, 3 g fiber, 13 g protein.

Reviews for Cheddar Broccoli Soup(6)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (5)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
edx
Reviewed Feb. 22, 2014

Agree that this is very bland. Added things to give it more flavor, but just not as good as other broccoli soups I have had.

MY REVIEW
Reviewed Nov. 14, 2013

this was OK, but I was very disappointed. I love broccoli soup, but this was not very good.

MY REVIEW
Reviewed Jan. 14, 2013

This was pretty good... Used a can of evaporated milk since I was running low on regular milk and it seemed to work well. Made the mistake of using cut broccoli rather than chopped since they didn't have the chopped stuff at the store I was at and I was too lazy to make a special trip. Anyway, I did chop it up a little but it really needs to be chopped up pretty finely for this kind of soup... The bigger chunks didn't get quite as soft as they should have been and the smaller pieces are just more palatable. Added a couple extra cloves of garlic because we love garlic in our house! Overall, it was a nice soup that I will likely make again sometime.

MY REVIEW
Reviewed Aug. 16, 2012

I made this soup with vegetable broth, used 2 tsp. soy sauce instead of Worcestershire, added salt, pepper, onion powder and fresh ground nutmeg. Being a vegetarian, I do not use Worcestershire as it contains anchovies. Soy sauce is an excellent substitute. I also used more flour in the roux, since I like a thick soup, and used half swiss cheese and half cheddar.  My additions really increased the flavor.

MY REVIEW
Reviewed Feb. 5, 2012

This was good, but I think next time, I may use chicken broth instead of beef broth.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT