I got this recipe from The Dinner Doctor, it looks quite easy and yummy. I will let you know how it turns out tonight.
Broccoli Cheese Soup
1 Package (10oz) Frozen Chopped Broccoli
1 Can Chicken Soup w/ Rice
1 1/4 Cups Low Sodium Chicken Broth
4oz Velveeta Cheese Cubed or American Cheese Shredded
1 Package (10oz) Frozen Chopped Broccoli
1 Can Chicken Soup w/ Rice
1 1/4 Cups Low Sodium Chicken Broth
4oz Velveeta Cheese Cubed or American Cheese Shredded
1. Place the broccoli in 2-quart saucepan and add water to cover by 1 inch. Place the pan over medium-high heat, cover it, and bring to a boil. Let the broccoli boil 1 minute, then remove the pan and drain off the water.
2. Add the chicken soup and broth to the pan with broccoli. Place the pan back over medium-high heat and bring to a boil, stirring, about 2 minutes. Remove the pan from the heat and puree the soup in a food processor or in a blender in batches. Return the pureed soup to the pan. Stir in the cheese, then place the pan over medium heat until the cheese melts, 3 to 4 minutes longer.
3. Ladle into serving dishes and enjoy.
*You can skip step one if you like your broccoli crispy and can start with step two
2. Add the chicken soup and broth to the pan with broccoli. Place the pan back over medium-high heat and bring to a boil, stirring, about 2 minutes. Remove the pan from the heat and puree the soup in a food processor or in a blender in batches. Return the pureed soup to the pan. Stir in the cheese, then place the pan over medium heat until the cheese melts, 3 to 4 minutes longer.
3. Ladle into serving dishes and enjoy.
*You can skip step one if you like your broccoli crispy and can start with step two
2 comments:
mmmmmmmm venessa that sounds soooo yummy! How was it???
It was very tasty, I even added some montery jack cheese along with the velvetta and added some more broccoli so it had some crunch to it.
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