Appetizers / Soups / Salads

Deborah's Broccoli Cheese soup is for Dinner.

Deborah's Broccoli Cheese soup takes 10 minutes to prepare.

Deborah's Broccoli Cheese soup takes 20 minutes to cook.

Deborah's Broccoli Cheese soup makes 13 servings.

The ingredients for Deborah's Broccoli Cheese soup are:

2lb frozen chopped broccoli
38oz Chicken broth (or three 14.5oz cans)

1 lrg. Onion, chopped
1 clove garlic, chopped
6 Tbsp Margarine (I used Country Crock)
1/2 C flour
2 C Milk 2%

1lb of "2%" or "1/2 the Fat" Velveeta, cubed
8oz shredded cheese (Cheddar or Colby Jack)

1tsp Mustard powder
1tsp ground pepper



you could easily use fat free milk and cheeses, and light margarines to make it low cal and fat

you could also easily use vegetarian broth to make it vegetarian (NOT vegan though, since the cheese and milk issue....not sure how soy cheese and rice or soy milk would work in this. I probably wouldn't attempt that one).

and for Celiacs or others with Gluten issues, you could probably use rice flour or corn starch as the thickener, though it might result in a less creamy soup...in which case I might add some non-fat dry milk or something like that?

Here is how you make Deborah's Broccoli Cheese soup:

makes about 13ish 1 cup servings (total right about 3L's)start broth boiling, add broccoli---in large stock potin large skillet, melt margarine, then add onions and garlic and simmer till soft. add flour and mix fast and thoroughly to make paste, then slowly add milk, mixing well as you add it, so it's smooth (you're making gravy essentially)...once thickened and smooth, add to broccoli broththen add your Velveeta and cheese, stirring well till melted.Mmm Good! Number of Servings: 13Recipe submitted by SparkPeople user DEBKITMAC.

The nutritional information for Deborah's Broccoli Cheese soup is:

• Servings Per Recipe: 13
• Amount Per Serving
• Calories: 207.6

• Total Fat: 10.1 g
• Cholesterol: 25.9 mg
• Sodium: 774.7 mg
• Total Carbs: 19.8 g
• Dietary Fiber: 2.7 g
• Protein: 11.0 g