Broccoli Cheese Soup from page 54 of Rosalie Serving Country Recipe Video


Preparation Time40 MinCooking Time30 Min
Ready In1 Hr 10 MinDifficulty LevelMedium
Main IngredientHealthy


 Broccoli florets1 Bunch (100 gm)
 Carrots1⁄2 Cup (8 tbs), shredded
 Chicken stock1 3⁄4 Cup (28 tbs) (Kitchen basic)
 Chicken bullion5 Gram
For the cheese sauce
 Butter1⁄4 Cup (4 tbs)
 Flour1⁄4 Cup (4 tbs)
 Half and half4 Cup (64 tbs)
 Velveeta cheese10 Ounce

Nutrition Facts

Serving size

Calories 654 Calories from Fat 425

% Daily Value*

Total Fat 48 g74.2%

Saturated Fat 29.9 g149.7%

Trans Fat 0 g

Cholesterol 152.7 mg

Sodium 1683.4 mg70.1%

Total Carbohydrates 32 g10.5%

Dietary Fiber 0.66 g2.6%

Sugars 8.9 g

Protein 26 g51%

Vitamin A 106.6% Vitamin C 44.5%

Calcium 68.6% Iron 6.2%

*Based on a 2000 Calorie diet

Things You Will Need

Electric skillet


1. Clean and wash the broccoli florets and shred the carrots, keep it aside.

2. In a large pan cook the broccoli florets along with the carrots, chicken stock and chicken bullion, cook for 2-3 minutes.
3. Once done remove and keep it aside in a bowl.
4. In the same skillet melt the butter and add the flour, once the flour has cooked add the half and half one at a time and mix everything well.
5. Once the sauce thickens, add the Velveeta let it melt and then add the broccoli and carrots.

6. Serve the Creamy Broccoli Carrot Cheese Soup along with a chicken sandwich.