Rating: 4 stars
145 Ratings
  • 5 star values: 67
  • 4 star values: 48
  • 3 star values: 22
  • 2 star values: 4
  • 1 star values: 4

Rival to many restaurants, this classic broccoli and cheese bowl can easily be made at home in a speedy 30-minutes; which means now you don’t have to eat out to get your favorite dish fix. Light processed cheese melts beautifully, giving this quick soup a smooth texture and mild flavor. So, if you get too busy to go out, try to make this easy copycat recipe at home that tastes just as good as the real thing, if not better!

Recipe by Cooking Light January 2002

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Read the full recipe after the video.

Recipe Summary test

total:
33 mins
Yield:
6 servings (serving size: 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.

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  • Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.

  • Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.

Nutrition Facts

203 calories; calories from fat 28%; fat 6.3g; saturated fat 4g; mono fat 1.8g; poly fat 0.4g; protein 15.6g; carbohydrates 21.7g; fiber 2.9g; cholesterol 24mg; iron 1.2mg; sodium 897mg; calcium 385mg.
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