Creamy Broccoli Cheese Soup

Creamy Broccoli Cheese Soup
Staff Writer

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Creamy Broccoli Cheese Soup

This recipe is not only vegetarian but gluten-free, making it an easy and universal meal to serve to anyone who comes over for dinner.

6
Servings
338
Calories Per Serving
Deliver Ingredients

Notes

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Ingredients

  • 4  Cups  vegetable broth
  • One  14-ounce package frozen broccoli
  • 2  Cups  shredded sharp Cheddar cheese
  • 3  Tablespoons  sweet rice flour
  • One  12-ounce can evaporated milk
  • Salt and pepper, to taste

Directions

Heat the vegetable broth in a very large saucepan. Add the frozen broccoli and cook until tender, about 8 minutes. Add the rice flour to the cheese and mix well. Add the cheese mixture to the soup and stir constantly until the cheese is melted and the mixture starts to thicken. Add the evaporated milk and heat through. Season with salt and pepper to taste and serve.

Nutritional Facts

Total Fat
12g
17%
Sugar
11g
12%
Saturated Fat
3g
13%
Cholesterol
2mg
1%
Carbohydrate, by difference
51g
39%
Protein
5g
11%
Calcium, Ca
98mg
10%
Fiber, total dietary
1g
4%
Folate, total
77µg
19%
Iron, Fe
2mg
11%
Magnesium, Mg
9mg
3%
Niacin
3mg
21%
Phosphorus, P
135mg
19%
Sodium, Na
941mg
63%
Water
135g
5%

Broccoli Cheese Soup Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Broccoli Cheese Soup Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.