Appetizers / Soups / Salads

Broccoli, Cheese and Jalapeno Soup is for Soup.

Broccoli, Cheese and Jalapeno Soup takes 10 minutes to prepare.

Broccoli, Cheese and Jalapeno Soup takes 20 minutes to cook.

Broccoli, Cheese and Jalapeno Soup makes 4 servings.

The ingredients for Broccoli, Cheese and Jalapeno Soup are:

1/2 Cornstarch mixed with 1/2 cup cold water
Broccoli (About 30 oz)
2 lbs of Velvetta or any soft processed cheese will work
1 can Cheddar Cheese Soup (Such as Campbell's)
Fresh Jalapeno's (About 2 oz canned or fresh)
2 Quarts water

Here is how you make Broccoli, Cheese and Jalapeno Soup:

*Combine 1/2 Cornstarch with 1/2 cup COLD water (The cold water is important!) and set aside.*Place jalapeno's into a blender with a small amout of water, use blender to chop very fine and set aside to incorporate later. If you use fresh jalapeno, I recommend removing the seeds. Set aside.*Bring 2 Quarts of water to a boil in a large pot.*If using fresh broccoli put into a microwave safe container and cover tightly with plastic wrap and microwave on high for about 5 minutes to steam it. If using frozen follow package directions. I prefer to blend half the broccoli in the blender with the jalapeno to incorporate it well and slice and chop the remaining broccoli into smaller bite sized pieces. Set aside.*Cut Velvetta (Or cheese of your choice) into small 1 to 2 inch pieces, set aside.*Whisk Cheddar Cheese Soup into boiling water, mixing well.*Slowly, as you whisk, add in the cornstarch mixture you made earlier. Once well mixed slowly add in the Velvetta. Continue whisking until all the cheese has melted, if the Velvetta sticks to the bottom or sides of the pan it will burn, this is why its important to continue stiring to avoid that. Once well combined add in the broccoli and jalapeno, stir and serve. **As this dish sits it will become more spicy. Left overs can be refigerated, warm and mix well before serving. Makes 4 16oz servingsNumber of Servings: 4Recipe submitted by SparkPeople user AQUATTROCHI.

The nutritional information for Broccoli, Cheese and Jalapeno Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 607.0

• Total Fat: 24.8 g
• Cholesterol: 80.0 mg
• Sodium: 3,317.8 mg
• Total Carbs: 58.8 g
• Dietary Fiber: 6.9 g
• Protein: 46.8 g

The dietary needs meet for Broccoli, Cheese and Jalapeno Soup is Vegetarian