Cheesy Broccoli Soup

"From Everyday with Rachael Ray mag."
 
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photo by ElizabethKnicely photo by ElizabethKnicely
photo by ElizabethKnicely
Ready In:
23mins
Ingredients:
5
Yields:
6 cups
Serves:
4-6
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ingredients

  • 1 potato, peeled and diced into 1/2-inch chunks
  • 10 ounces broccoli, frozen
  • 4 cups water
  • 4 ounces goat cheese
  • salt & pepper, to taste
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directions

  • In medium saucepan, combine potato, broccoli, and water; cover and simmer 10 min or until potato is tender.
  • Puree with goat cheese & season with salt & pepper.

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Reviews

  1. I'm sorry to have to rate this so low, but this soup was very bland and way to watery. I ended up adding a pound of cheddar cheese and a flour/milk mixture in order to doctor it up and make it edible. I really had high hopes for this since it was a Rachael Ray recipe. Made for Zaar Chef Alphabet Soup ~ Jan-June 2013.
     
  2. I made this soup for the family tonight. It was quite good, but I altered it. I did use half goat cheese and half medium cheddar cheese (that's what I had on hand). I cooked the potatoes about 5 minutes before adding the frozen broc. I also made a roux using butter, flour, milk and just a little water to mix the cheese into (sorry... all water seemed like it wouldn't be so good). I served it with freshly baked dinner rolls (well, the Pillsbury "crack the tube open and bake" kind), and a simple lettuce side salad with a sour cream/ranch dressing (that I also used to throw a dollop on top of my soup bowl). Very nice and easy for a home-made soup. Thank you for sharing your recipe. (Made for "Zaar Chef Alphabet Soup" tag game - Spring 2013).
     
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RECIPE SUBMITTED BY

I am a Colorado ski bum at heart, but am currently stuck in Miami, FL of all places working on my Doctoral degree in physical therapy at UM. I can't wait until I graduate and can get back to the mountains! 2 more years, 2 more years...I love to cook and find it a great way to relax and slow down after classes and I can't wait until I have more free time to be able to do it. I have been in the Air National Guard with Colorado and Florida for the last four years and have been fortunate enough to taste many different foods and stretch my palate. I have lots of recipes waiting to be posted and when I finally get the time I will, so stand by!
 
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