Broccoli Cheese Soup III
- From
- Pam Zielinski
- Source
- SoupRecipe.com / allrecipes.com printout
- Serves
- 12
- Prep
- 10 min
- Cook
- 30 min
“A creamy broccoli soup that will please the most fussy eater, even children love it. Compliment with crusty Italian bread for a quick, easy meal. For variety, try substituting cauliflower, shredded carrots, or any combination of the three vegetables, keeping the total amount at 4 cups vegetables.”
Ingredients
- 1 1/2 quarts chicken broth
- 4 cups fresh chopped broccoli
- 2 cups milk
- 2 (10.75 ounce) cans condensed cream of celery soup
- 4 tablespoons cornstarch
- 1/2 cup cold water
- 8 ounces shredded Cheddar cheese
Steps
- In a large soup pot, cook broccoli in broth until tender, do not drain. Set aside.
- In a bowl, mix together milk and celery soup. Blend cornstarch and cold water, then stir into soup and milk mixture.
- Pour soup over cooked vegetables. Return pot to medium heat. Cook, stirring steadily until thick and bubbly. Stir in cheese; simmer, stirring until hot. Do not boil.
Notes
Makes 12-14 servings. (Printed nutrition panel lists “Servings Per Recipe: 3, Calories 674” — likely a data-entry inconsistency on the original site.)