Broccoli And Cheese Soup Ii

Name: Broccoli And Cheese Soup Ii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. chopped onion; 2 Tbsp. margarine; 3 Tbsp. flour; 1/2 tsp. salt; 2 c. milk; 7 slices American cheese, cut up; 1/8 tsp. pepper; 2 chicken cubes; 1/2 bay leaf; 1 1/2 c. water; 10 oz. frozen chopped broccoli

Eats Now Editorial Team · 435 kcal · Soups & Stews

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Broccoli And Cheese Soup Ii – a delicious recipe with onion, margarine, flour, salt, milk, American cheese. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

2 Tbsp. chopped onion
2 Tbsp. margarine
3 Tbsp. flour
1/2 tsp. salt
2 c. milk
7 slices American cheese, cut up
1/8 tsp. pepper
2 chicken cubes
1/2 bay leaf
1 1/2 c. water
10 oz. frozen chopped broccoli

1
Cook onion in margarine; stir in flour, salt and pepper.
2
Add milk; cook until thick.
3
Add cheese and stir until melted; remove from heat.
4
In medium saucepan dissolve bouillon in water.
5
Add bay leaf; add broccoli and simmer 20 minutes.
6
Add to cheese mixture.
7
Cook 10 more minutes on low heat.

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Tbsp. chopped onion, 2 Tbsp. margarine, 3 Tbsp. flour, 1/2 tsp. salt, and more.

Yes, Broccoli And Cheese Soup Ii falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
435 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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