Broccoli Cheese Soup Recipe
Broccoli cheese soup is a creamy vegetable soup. Cooked with a rich buttery, cream and cheese soup base, the broccoli cheese soup is a homemade comfort that can be whipped up in a matter of minutes. Flavored with chicken bouillon and a dash of worcestershire sauce, the broccoli cheese soup is great as a side anytime.
Ingredients
1/2 cup chopped onion
1/4 cup margarine or butter
1/4 cup unsifted flour
3 cups water
2 (10-ounce) packages frozen chopped broccoli, thawed and well drained
4 teaspoons Chicken-Flavor Instant Bouillon or 4 Chicken-Flavor Bouillon Cubes
1 teaspoon Worcestershire sauce
3 cups (12 ounces) shredded Cheddar cheese
2 cups (1 pint) Coffee Cream or Half-and-Half
Directions
ln larfge kettle or Dutch oven-cook onion in margarine until tender; stir in flour until smooth.
Gradually add water, then broccoli, bouillon and Worcestershire.
Over medium heat, cook and stir until thickened and broccoli is tender, about 10 minutes.
Add cheese and cream.
Cook and stir until cheese melts and soup is hot (do not boil).
Refrigerate leftovers.
Gradually add water, then broccoli, bouillon and Worcestershire.
Over medium heat, cook and stir until thickened and broccoli is tender, about 10 minutes.
Add cheese and cream.
Cook and stir until cheese melts and soup is hot (do not boil).
Refrigerate leftovers.
