Cheesehead Cream of Broccoli Soup Recipe

Name: Cheesehead Cream of Broccoli Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs finely chopped broccoli (fresh is best but frozen is fine); 2 quarts water; 1 medium onion, diced fine; 3 bay leaves; ½ teaspoon cumin; 8 chicken bouillon cubes (I use Wyler's brand); 1 dash pepper; 34 lb cubed Velveeta cheese; 14 lb margarine; 1 ½ cups milk; ⅔ cup flour

Servings: persons

1 12 lbs finely chopped broccoli (fresh is best but frozen is fine)
2 quarts water
1 medium onion, diced fine
3 bay leaves
½ teaspoon cumin
8 chicken bouillon cubes (I use Wyler's brand)
1 dash pepper
34 lb cubed Velveeta cheese
14 lb margarine
1 ½ cups milk
⅔ cup flour

1
Simmer first 7 ingredients together in a large saucepan until brocolli is tender, 20-30 minutes.
2
Remove bay leaves.
3
Add cheese and margarine.
4
Stir until dissolved.
5
In a small bowl, mix in milk and flour, stirring until smooth and no floury lumps remain.
6
Add this slurry to the soup, stirring constantly until the soup bubbles in the mixture.
7
Cook for 5-10 minutes more, then remove from heat and serve immediately.

15985

kcal

Calories

1283

Fat

Carbs

1032

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

You need 11 ingredients. The key ingredients include: 1 12 lbs finely chopped broccoli (fresh is best but frozen is fine), 2 quarts water, 1 medium onion, diced fine, 3 bay leaves, and more.

Yes, Cheesehead Cream of Broccoli Soup 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.

Cheesehead Cream of Broccoli Soup

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