*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I did tweak this recipe and then it made it 5 stars! I used more onion and more carrots. I took some chicken stock and mixed it in with cream cheese to make it thick and creamy in place of using half and half. I used seriously sharp cheddar cheese and super sharp cheddar cheese and when the soup was done I pureed part of it to make a thick and creamy soup. This was an excellent soup with my changes!
Made this recipe a few days ago everyone in the family loved it so much. First time I made it I used frozen broccoli which was great but the second time tried it with fresh steamed broccoli and it was even better. Can't recommend enough for a simple delicious meal. Thanks for sharing this recipe with our family!
I really enjoyed this recipe as did my husband. The only change I made was to add some garlic with the onion. The soup is really flavorful and is surprisingly filling. I like that it can be made quickly with ingredients that are readily available all year long.
I thought this was delicious even before I put the cheese in. I should have read the cook's notes and made a lot more though. As written we had two not quite full bowls and would be good for a side. But I WILL be making more because it was so good and easy. The only change I made was using veggie stock since we're vegetarians.
I loved this! I followed the recipe except the simmering time between adding the broth and the vegetables because it smelled so good and I was getting hungry! After simmering for 12 minutes the vegetables were just right without being mushy. I also used 1% milk in place of half and half added an additional 1/3 cup water and reduced the cheese to about one cup. Very delicious but next time I will at least double it to make sure we have enough for it as our main course for dinner and leftovers for my husband and I. Update 1/14/19 I needed to use up some fresh cauliflower so I used half cauliflower and half broccoli. It tasted great as well. I love this soup.