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Cheddar Cheese and Broccoli Soup

Homemade soup! It's so quick and easy, it can be on your dinner table in 30 minutes.

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( 64 Ratings)

64 Ratings

5 Stars 39%

4 Stars 33%

3 Stars 20%

2 Stars

1 Stars

Member Reviews ( 12 )

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Prep Time 30 min
Total Time 30 min
Servings 6

Ingredients

2: cans (10 3/4 oz each) condensed Cheddar cheese soup

2: cups water

6: cups Green Giant® SELECT® frozen broccoli florets

2: cups milk

1/2: teaspoon ground mustard

1/4: teaspoon salt

1/4: teaspoon garlic powder

1/8: teaspoon pepper

2: cups shredded Cheddar cheese (8 oz)

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Directions

1 In 4-quart saucepan, mix soup and water. Heat over high heat, stirring constantly, until boiling and smooth.
2 Add broccoli. Heat to boiling; reduce heat to medium. Cover; cook 8 to 10 minutes, stirring occasionally, until broccoli is tender.
3 Stir in milk, mustard, salt, garlic powder and pepper. Cook uncovered 3 to 5 minutes, stirring occasionally, until thoroughly heated. Stir in cheese until melted.

EXPERT TIPS

Expert Tips

Be sure to stir in the cheese just until melted and serve the soup right away to help prevent curdling.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 370
Calories from Fat: 200),

% Daily Value

Total Fat: 23g; 23%
(Saturated Fat 13g, 13% Trans Fat 1 1/2g 1 1/2% ),
Cholesterol: 60mg; 60%;
Sodium: 1300mg; 1300%;
Total Carbohydrate: 20g; 20%
(Dietary Fiber 4g 4% Sugars 8g 8% ),
Protein: 20g; 20%

% Daily Value*:

Vitamin A: 80%;
Vitamin C: 45%;
Calcium: 40%;
Iron: 8%;

Exchanges:

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

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 12 Reviews View All

Posted 2/13/2013 4:16:24 PM REPORT ABUSE PugMotherOf3 said:

Rating:

Not too shabby. It definitely filled my stomach with a small bowl, I think all the cheese coats everything. It was very good, not exactly what I was looking for in my search but worked just as well. There only alteration I would make would be to steam the broccoli seperate first just to get it really soft & it would be a jump start. This soup would make an excellent plain cheese soup with the broccoli if that is your thing.

This reply was: Helpful Inspiring

Posted 1/10/2013 7:46:08 PM REPORT ABUSE arrina said:

Rating:

I've slightly altered this recipe because I'm only cooking for myself and my husband. I use one can of cheese, one cup of milk, and one cup of water. I usually buy about a pound of fresh broccoli and chop it up, leaving it chunky. Sometimes I add diced carrots, which goes great with the broccoli. I never measure my seasoning (that's just how I am). I always put in black pepper, garlic salt, onion powder, Mrs. Dash original, and sometimes just a dash of the ground mustard powder. I have used mild cheddar, sharp cheddar, mexican mix cheese, and colby jack blend cheese for this recipe and I've found that all cheese works great for this. Def. do not add the shredded cheese until the very end of cooking. I always use an entire package of shredded cheese, which is the 8oz this recipe calls for. This soup turns out very creamy and delish. I serve with crushed saltines and all of the soup gets eaten right away.

This reply was: Helpful Inspiring

Posted 1/23/2012 11:01:45 AM REPORT ABUSE canadiangirl65 said:

Rating:

Neither my husband or I enjoyed this soup last evening. Today I plan to add potatoes. Onions, carrots and corn, perhaps a fresh Tomatoe and some celery. To thicken it I will perrie a potato, I do that a lot for soups and it works like magic. Somehow I will save the leftover as I have a lot of it. I'm hoping tonights dinner will be better

This reply was: Helpful Inspiring