broccoli cheese soup
(1 RATING)
This is a wonderful hearty soup that my sons love. It makes a large amount and its better the 2nd day. Make sure you cover it tightly in the refrig if you have left overs because it has a strong odor of broccoli.
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prep time
cook time
method
Stove Top
yield
Allot
Ingredients
- 2 tablespoons oil
- 1 - onion chopped
- 4 cups water
- 4 tablespoons instant chilcken bouillon granules
- 1 - bunch fresh broccoli, bite size pieces
- 8 ounces egg noodles
- 2 pints half and half
- 2 pounds velvetta cheese cubed.
How To Make broccoli cheese soup
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Step 1Saute onions in oil. Add water, bouillon granules and broccoli. Cook until broccoli is bright green. Add noodles; cook until the noodles are tender. Add cream and cheese. Heat thoroughly but gently (not on high heat).
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Step 2Add fresh ground pepper to taste when served. If you like broccoli cheese soup this is a winner but definitely not for someone on a diet.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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