Pinterest

353
Save

406
Print

1K
Facebook

44
Email

72

Three-Cheese Broccoli Soup

2 Ratings

2 Comments

Prep 5 min
Total 30 min
Ingredients 9
Servings 6

Looking for a creamy, cheesy broccoli soup recipe? This one is on the table in just 30 minutes! ...MORE+ LESS-

Shawn Syphus

March 14, 2017

Ingredients

1/4

cup olive oil

cloves garlic, finely chopped

1/4

cup all-purpose flour

carton (32 oz) Progresso™ chicken broth (4 cups)

cups chopped broccoli florets

package (8 oz) Kraft™ Velveeta™ original cheese, cubed

1 1/2

cups shredded mild Cheddar cheese (6 oz)

cup shredded Monterey Jack cheese (4 oz)

Salt and pepper to taste

Steps

Hide Images

1

In 4-quart Dutch oven or saucepan, heat 1/4 cup olive oil over medium heat. Add 5 cloves garlic, finely chopped; stir until fragrant. Beat in 1/4 cup all-purpose flour with whisk 1 to 2 minutes or until thickened.
2

Gradually beat in 1 carton (32 oz) Progresso™ chicken broth. Add 4 cups chopped broccoli florets. Heat mixture to simmering; cook about 10 minutes or until broccoli is tender.
3

Add 1 package (8 oz) Kraft™ Velveeta™ original cheese, cubed, 1 1/2 cups shredded mild Cheddar cheese (6 oz) and 1 cup shredded Monterey Jack cheese (4 oz); stir until combined. Simmer a few more minutes; season with salt and pepper to taste.

Serve this hearty and cheesy soup with Pillsbury™ crescent rolls for a complete meal!

Expert Tips

For this recipe it’s best to shred your own cheese and avoid pre-shredded cheese packages. This will help it melt more smoothly.
Try adding extra veggies to bulk up this delicious soup! Add 1/2 onion, diced, when adding the garlic. Add 1 cup shredded carrots when adding the broccoli.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 430
Calories from Fat: 290

% Daily Value

Total Fat: 33g; 50%
Saturated Fat 15g 77% Trans Fat 1g
Cholesterol: 80mg; 26%
Sodium: 1410mg; 59%
Potassium: 340mg; 10%
Total Carbohydrate: 14g; 5%
Dietary Fiber 2g 7% Sugars 6g
Protein: 21g

% Daily Value*:

Vitamin A: 25%; 25%
Vitamin C: 45%; 45%
Calcium: 60%; 60%
Iron: 6%; 6%

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 1/2 High-Fat Meat; 2 1/2 Fat;