Yields5 Servings
Cook Time45 minsTotal Time45 mins
Nutrition Facts

Serving Size 1/3 tbsp dry mix

Servings 5


Amount Per Serving
Calories 90
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 20mg1%
Potassium 239mg7%
Total Carbohydrate 21g8%
Dietary Fiber 2g8%
Sugars 4g
Protein 3g6%

Vitamin A 20%
Vitamin C 60%
Calcium 4%
Iron 30%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Virginia Blue Ridge Broccoli Cheddar Soup

Ingredients
 4 cups Chicken broth
 1 cup Heavy or half/half cream
 1 cup Shredded cheddar cheese
Optional Vegetable additions
 2 cups chopped, fresh or frozen broccoli or cauliflower or 5 oz package of fresh baby spinach
Directions

1. In a 3 or 4-quart pot, bring broth to a boil. Reduce heat. Stir in soup mix and optional vegetable additions plus 1 cup broth as needed.

2. Return to a simmer, cover and cook for 30 minutes.

3. Remove from heat. Stir in cream and cheese. Return to stovetop, cover and cook on low for 10 minutes.

4. Stir in cream and cheese, cover and keep on low heat for 10 minutes longer.

5. For thicker soup use a hand immersion blender to puree the soup, or gently mash the vegetables with a fork, stir well and serve.

Inventive Variation

1. For an elegant summertime meal this soup may be served chilled. Prepare as above, but leave out the cheese and cook 10 minutes longer. Chill soup overnight.
2. Use an immersion blender or potato masher to puree. Serve with a topping of diced cucumber and sour cream on each bowl.

Ingredients

Ingredients
 4 cups Chicken broth
 1 cup Heavy or half/half cream
 1 cup Shredded cheddar cheese
Optional Vegetable additions
 2 cups chopped, fresh or frozen broccoli or cauliflower or 5 oz package of fresh baby spinach

Directions

Directions
1

1. In a 3 or 4-quart pot, bring broth to a boil. Reduce heat. Stir in soup mix and optional vegetable additions plus 1 cup broth as needed.

2

2. Return to a simmer, cover and cook for 30 minutes.

3

3. Remove from heat. Stir in cream and cheese. Return to stovetop, cover and cook on low for 10 minutes.

4

4. Stir in cream and cheese, cover and keep on low heat for 10 minutes longer.

5

5. For thicker soup use a hand immersion blender to puree the soup, or gently mash the vegetables with a fork, stir well and serve.

Inventive Variation
6

1. For an elegant summertime meal this soup may be served chilled. Prepare as above, but leave out the cheese and cook 10 minutes longer. Chill soup overnight.
2. Use an immersion blender or potato masher to puree. Serve with a topping of diced cucumber and sour cream on each bowl.

Virginia Blue Ridge Broccoli Cheddar Soup

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