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Triple-Cheddar Broccoli Soup
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Triple-Cheddar Broccoli Soup

1 Hour 5 Minutes
55 Min Prep
1 Hr 5 Min Cook
Heat oil in large saucepan on medium heat. Add onions; cook 8 min. or until crisp-tender| stirring frequently. Remove onions from pan with slotted spoon; reserve for later use.,Melt butter in same saucepan. Add flour; stir until blended. Cook 2 min. or until hot and bubbly| stirring frequently. Gradually add half-and-half| then chicken broth| stirring constantly. Bring to boil; simmer on medium-low heat 10 min.| stirring occasionally.,Add broccoli| pepper| nutmeg and reserved onions; mix well. Cook 15 min. or until broccoli is tender| stirring occasionally.,Heat oven to 375°F. Add 1 cup shredded cheese to soup; cook and stir 2 min. or until melted. Remove from heat,Cut tops off French bread rolls; tear out centers from bottoms of rolls| leaving 1/4-inch-thick shells. Discard tops and removed centers or reserve for another use. Place bread shells on baking sheet. Bake 5 min. or until lightly browned.,Fill bread shells with soup. Top with remaining cheese; bake 2 min. or until melted.
What You Need
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6 servings
Original recipe yields 6 servings
1 Tbsp. olive oil
1 cup chopped onions
2 Tbsp. butter
2 Tbsp. flour
2 cups half-and-half
2 cups fat-free reduced-sodium chicken broth
2-1/2 cups small broccoli florets
1/4 tsp. black pepper
1/8 tsp. ground nutmeg
1-1/2 cups KRAFT Finely Shredded Triple Cheddar Cheese, divided
6 French bread rolls
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Let's Make It
1
Heat oil in large saucepan on medium heat. Add onions; cook 8 min. or until crisp-tender, stirring frequently. Remove onions from pan with slotted spoon; reserve for later use.
2
Melt butter in same saucepan. Add flour; stir until blended. Cook 2 min. or until hot and bubbly, stirring frequently. Gradually add half-and-half, then chicken broth, stirring constantly. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
3
Add broccoli, pepper, nutmeg and reserved onions; mix well. Cook 15 min. or until broccoli is tender, stirring occasionally.
4
Heat oven to 375°F. Add 1 cup shredded cheese to soup; cook and stir 2 min. or until melted. Remove from heat
5
Cut tops off French bread rolls; tear out centers from bottoms of rolls, leaving 1/4-inch-thick shells. Discard tops and removed centers or reserve for another use. Place bread shells on baking sheet. Bake 5 min. or until lightly browned.
6
Fill bread shells with soup. Top with remaining cheese; bake 2 min. or until melted.
Kitchen Tips
Substitute
Prepare using KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA.
Mindful Eating
Practice mindful eating by savoring the flavor of this cheesy soup and sticking to the recommended serving size.
Nutrition
Calories
460
Calories From Fat
0
% Daily Value*
Total Fat 26g
33%
Saturated Fat 15g
75%
Trans Fat 0g
Cholesterol 65mg
22%
Sodium 720mg
31%
Total Carbohydrates 40g
15%
Dietary Fibers 4g
14%
Sugars 6g
12%
Protein 15g
30%
Vitamin A
20%
Vitamin C
4%
Calcium
25%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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