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Broccoli soup with a twist in the crockpot!
Total Time: 6 - 8 hours
Combine the soup and milk in a pan on stove. Stir until blended. Add the chopped broccoli and the frozen potatoes. Bring to a boil and then simmer about 5 minutes.
This is a great soup to make if you have had a busy day and you want a delicious soup without a lot of work. I like to serve this with warm rolls. Yummy!
By dorothy wedenoja from New Creek, WV
By Robin from Washington, Ia
This is broccoli and cheese, sauteed green peppers and onion, with butter, milk and cream of chicken soup. It is made in a Crock Pot and cooked for four hours. You do not add salt to this recipe.
An old fashioned family recipe that is easy to make.
The Velveeta cheese in this recipe makes it extra good!
This has always been one of our family's favorite soup recipes! I love most anything with Velveeta cheese in it, and this is no exception!
In a stockpot, over medium heat, saute' the butter and onion until soft. Stir in the broccoli and cover with the chicken broth.
In a large saucepan, cook broccoli in 1 cup water. Do not drain. Put milk, cheese cubes, flour and bouillon cubes in blender. Cover and process at "grind".
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I rarely buy soup mixes. However, when the local Hostess Store closed I found these for .89 and they make 4 cups.
Well, I made this soup, literally as easy as boiling water, and it is amazing. Creamy, tasty and no added salt needed. I put some crackers in mine and one bowl wasn't enough.
My highest recommendation for this wonderful product, which you can find in just about any store.
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Does anyone have a recipe for McAlister's Broccoli and Cheese Soup?
By Patti from Athens, LA
Have you ever eaten a good soup at a restaurant like McAlisters or Panera Bread, only to wish you had the recipe for the soup at home? Well, this recipe is for those of us who love Broccoli Cheese Soup. It's fairly simple, and tastes great.
EasyInstructionsThings You'll Need:
2 tbsp onions
3 tbsp flour
2 c. milk
1 c. cheeese (Cheddar or Cheddar/American)
1/4 tsp pepper
1/2 tsp. salt
2 chicken bouillon cubes
1 1/2 c boiling water
1 (10 oz) pkg. frozen chopped broccoli
Step 1Saute the onion in butter and cook the onion until it begins to brown. This may take about 10-15 minutes depending on how high you have your stove set.
Step 2Add the flour to the onion and butter.
Step 3Add the milk, cheese, salt, and pepper to the flour, onion, and butter mixture. **Use a whisk to get the lumps (made from the flour and onion) out of the sauce.**
Step 4Put the chicken bouillon cubes into the boiling water. Allow them to dissolve.
Step 5Cook broccoli in the bouillon and water mixture until tender.
Step 6Add the broccoli (water and all) to the cheese sauce. Stir continuously for 2-3 minutes, or until you are ready to serve it.
This serves how many people
Based on the liquid in the recipe Im assuming this only serves 4-8.
I'm searching for Friday's recipe for broccoli cheese soup. Can anyone help me? Thanks.
By Dawn Wierzbowski from Pennsylvania
I have never had their version so I can't really compare but here are several from google search:
I've never had their Broccoli Cheese Soup either but you might like this one that I came up with a few years ago ;-) If you don't like celery just add the equivalent of broccoli instead :-) You can save this recipe by right clicking on the imagine and 'save as'. I don't remember what program I originally created this on ;-) LOL!
Hope this helps. I haven't tried it but the recipe can be found at this link: www.cdkitchen.com/
This page contains a broccoli mac soup recipe. A kid friendly soup version of broccoli mac and cheese, using leftovers on hand in the refrigerator.
Broccoli cheese soup is an established favorite. Make your own and wow your family and friends. This page contains a broccoli cheddar soup recipe.
ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.
I have completely fallen in love with McAlister's Deli, Cheesy Broccoli Soup. Anyone have their specific recipe? It's fantastic.
Sarah from Chattanooga, TN
This is one of my favorite vegetable recipes!
In a large pot, cook broccoli until tender. Drain and return to pan. Add 3 cups milk and cheese. Cook over low heat until cheese is melted. Mix flour with 2 cups of milk for the sauce and add to the broccoli. Cook 20 minutes stirring frequently. Add salt and pepper to taste. Serve hot.
By Bonnie from Cleveland, Ohio
I'm lazy I guess: packet of Pioneer pepper white gravy, box or bag of frozen broccoli-onion, Velveeta. I like the idea of chicken broth. I use Knorr large cubes, VERY good. I find them in the Mexican part of your grocery.
Use a large pan. Fix the broth cubes per instructions. Dump in the broccoli and onion. When veggies done, follow the gravy pack directions, watching the amount of liquid. Stir in the gravy with liquid into the pot. When it begins thickening, add the Velveeta to taste. Keep stirring so it won't burn. Check for seasonings.
See what you think. See, frugal to me also means frugal with my time. (09/14/2006)
I love broccoli cheese soup and sometimes I make it from scratch. When I don't have the time I get frozen broccoli and cheese, put it in thin spaghetti that has cooked in chicken broth and add fresh diced onion at the last and alakazaam SOUP! Good on a cold night, if you want it cheesier, add velveeta to thicken. These are ingredients you can have on hand any time and make an elegant soup at the last minute, especially if you have some frozen or premade rolls to go with it. The size can of chicken broth is the large one and you can add water to increase the volume up to one can of the same size. I use a complete package of thin spaghetti (standard small package- I can't remember the ounces 8 is what I'm thinking but could be 12) The broccoli and cheese is found by many different labels - choose the one you like - I like green giant and get two frozen packages. One diced medium onion (yellow or red for sweetness) I make it so the two of us at home can have it for lunch the next day. Some say it is even better the next day.
By Jeannie from Sturgis, SD
This sounds easy and delicious, will definately be trying this recipe, thank-you (03/03/2006)