Photo: Cala
Cheesy Broccoli and Vegetable Soup
7 ingredients
5 min + 30 min
12 servings
openrecipes
"This soup is so wonderful served with hot muffins on a cold winter day! The different vegetables in a creamy, cheesy soup. If soup is not thick enough, stir in instant potato flakes to desired thickness. This will make the soup thick (and a little grainy.)"
Estimated Nutrition (whole recipe, rough)
1184
Calories
63g
Protein
48g
Fat
124g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Vegetable | 1 tbsp (14g) | 120 |
| Processed Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Carrot | 1 medium (61g) | 25 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (16 ounce) package frozen California mixed vegetables (cauliflower, broccoli, and carrots)
- 1 (16 ounce) bag frozen broccoli
- 2 (14.5 ounce) cans chicken broth
- 1/4 cup butter
- 1/2 cup all-purpose flour
- 2 cups milk
- 1 (1 pound) loaf processed cheese food (such as Velveeta®), cubed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes