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    You are in: Home / Cheese / Broccoli Cheddar Soup Recipe
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    Broccoli Cheddar Soup

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on October 01, 2009

      Very thick and cheesey! I made this as written, but used cornstarch (only about 3-4 tbsp) in place of flour. If you're craving a creamy cheesey soup, this is a good choice. Thanx for sharing!

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    • on July 01, 2014

      LOVED this recipe! I added bacon and saut

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    • on April 16, 2014

    • on June 16, 2013

      This is delicious! I've made this a few times and everyone loves it! I haven't tried it with montery jack we just used cheddar.

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    • on October 03, 2010

      The family loved this soup! I followed the recipe, but I did use a hand blender to puree the soup before adding the cheese. And I also used 3-4 TBSP of cornstarch in place of the flour per another review, making the dish gluten free. For the non GF eaters, I served the soup in bread bowls and everyone was happy. Great and quick recipe!

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    • on June 08, 2010

      Delicious, thick and cheesy and very easy to make. I used all cheddar cheese (what I had on hand), vegetarian chicken broth and I also used a little more broccoli (20 ounces). I pureed the soup and put in some reserved broccoli so it would be a little chunky. Thanks for sharing.

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    • on December 25, 2009

      good recipe, the addition of the monteray jack cheese was nice. Easy to make, when your pressed for time.

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    Nutritional Facts for Broccoli Cheddar Soup

    Serving Size: 1 (330 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 528.5
     
    Calories from Fat 324
    61%
    Total Fat 36.0 g
    55%
    Saturated Fat 22.2 g
    111%
    Cholesterol 105.8 mg
    35%
    Sodium 1175.1 mg
    48%
    Total Carbohydrate 20.9 g
    6%
    Dietary Fiber 4.0 g
    16%
    Sugars 7.2 g
    28%
    Protein 31.7 g
    63%

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