This is the greatest peach ice cream you’ve ever had!
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 cups water
- 2 tablespoons chicken bouillon granules
- 2 bunches broccoli, chopped
- ½ onion, minced
- 2 cups milk
- ½ cup margarine
- 5 tablespoons all-purpose flour
- 1 (8 ounce) package cream cheese, softened
- 1 cup shredded Cheddar cheese
Instructions
- Bring water and chicken bouillon granules to a boil in a pot. Add broccoli and onion; cook at a boil until tender, 10 to 12 minutes.
- Combine milk, margarine, flour, and cream cheese in a large pot over medium heat; cook and stir until the margarine melts and the mixture begins to thicken, about 5 minutes.
- Stir Cheddar cheese into the milk mixture; cook and stir until the Cheddar melts completely.
- Pour the broccoli mixture into the cheese mixture in the large pot; stir well.
- If you desire a thicker soup, add 1/2 cup milk with 1 tablespoon cornstarch to soup.
Nutrition Facts
| Calories | 669 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 101 mg |
| Dietary Fiber | 5 g |
| Protein | 21 g |
| Saturated Fat | 24 g |
| Sodium | 759 mg |
| Sugars | 10 g |
| Fat | 54 g |
| Unsaturated Fat | 0 g |
Reviews
This is a very good soup base. I used fresh broccoli and added celery and carrots and a sprinkle of white pepper and garlic powder. Also, I cook the flour and butter (not margarine) together first to make a roux then add the milk and then the cream cheese and cheddar for a nice cheese sauce which I then pour into the pot of vegetables. I also use an immersion blender to chop up the veggies while leaving small chunks because I am making this for an elderly relative and that helps with eating. I’ve frozen it for travel and delivery and it’s turned out very well.
I added bacon and you can only imagine how good it was on cold night.
Added, grated carrot, celery & onion. Also added some leftover Christmas ham.This recipe was super easy & ohhh. So delish! Hubby requested to make it again with the modifications.
Very good. Very easy.
I love this delicious recipe! I so appreciate that this can be prepared on the stovetop. I’ve always used fresh broccoli and that is time-consuming but so worth it. The first time I made it I had goat cheese on hand that substituted for the cream cheese, and since then have substituted cheeses based on what I’ve had in the fridge. This easy soup recipe has been foolproof and it’s always enjoyed by all!
Perfection.
Absolutely delicious
This was an easy, delicious, and hearty soup recipe. I always use the original recipe exactly as written and then make any changes the next time. It was very good, however a bit too rich and creamy for my family. Next time I will reduce both the butter and cream cheese by half and see if we like it better. Hint: I used half a bag of the cut and prepared broccoli from Costco and it made preparation a snap!
Delish! A winner! I used about half the cheddar cheese quantity and loved it because it did not taste too cheesy.
Delicious! This is a really great, easy, rich recipe that can be used as a base for so many other soups. Leave out the broccoli and add chicken, some rotel tomatoes and spices, and you’d have a great chicken tortilla soup. Replace the broccoli with cauliflower, and you’d have another good soup. The cream cheese is what makes it so creamy and rich. thank you so much for sharing!
I loved the taste and consistency, but it felt a tiny bit grainy at the end.
This came out amazing. I wish I had doubled the recipe.
Oh my gosh, this is great! I mostly stayed with the recipe but added a couple of carrots. Didn’t have enough cheddar so supplemented with Monterey Jack. It is creamy and oh so delicious!
This soup turned out so awesome! I did use Kaykrebs suggestions and was not at all disappointed. The only change I made was to add even more cheese. About 3/4 cup more than she suggested, but then we are huge cheese lovers. Will be making this a regular soup.
I added some shredded carrots. I might add more cheese. Otherwise, very good!
Even my 9 year old (very picky) daughter loved this soup! The changes i made were minor. I saute’d the onion until caramelized in a little butter and olive oil first. And since my daughter is not big on chunks in soup, I blended it until it was smooth before serving! Yum!
I will make it again. I will use chicken stock instead of bouillion.
We LOVE this soup! I always double if not triple the recipe. I usually add chopped ham but today I added baby potabella mushrooms, yummy. Just FYI, the picture shows the soup to be green!?!? mine has never been green.
This is a good base for a cheesy broccoli soup, however it is seriously lacking salt and seasoning. I added salt, white pepper, Aleppo red pepper (for some kick!), and garlic powder for flavor. I was pleased with the end result and would make again.
My husband and I got up on this rainy Saturday morning and whipped up this soup together. Super delicious! I liked that it calls for shredded cheese instead of processed cheese food. As other users suggested, used chicken broth instead of water and bullion because that’s what I had on hand. Very easy, quick, and full of flavor. Yum!!
I followed this for the ingredients the cream cheese makes it. I added flavour by sautéing onions, garlic, finely shredded carrots in butter, adding enough flour to thicken but not too much. Cooking the broccoli in the milk and I used chicken broth until cooked and then adding the cheeses……oh yum!!!!