Recipes and Cooking Broccoli-Cheese Soup 5.0 (2) 1 Review Here it is the king of broccoli soup recipes, Broccoli-Cheese Soup! Smooth American cheese combines with healthy broccoli for a soup recipe the entire family will enjoy. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 17, 2015 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Start To Finish Time: 25 mins Servings: 4 Jump to Nutrition Facts Ingredients 4 cup fresh or frozen broccoli 1 ½ cup chicken broth or vegetable broth 1 tablespoon butter or margarine 1 tablespoon all-purpose flour ½ teaspoon finely shredded lemon peel ¼ teaspoon salt Dash black pepper 1 cup milk, half-and-half, or light cream ½ cup shredded American cheese 4 Bread Bowls (optional) shredded American cheese (optional) Bread Bowls 2 1 pound loaves frozen white or wheat bread dough Cornmeal 1 egg 1 tablespoon water Directions In a large saucepan cook desired vegetable, covered, in a large amount of boiling water as directed. Drain well. Set aside 1 cup cooked vegetables. In a food processor or blender combine the remaining cooked vegetables and 3/4 cup of the chicken broth. Cover and process or blend until smooth; set aside. In the same saucepan melt butter. Stir in flour, lemon peel, salt, and pepper. Add 1 cup milk all at once. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Stir in the reserved 1 cup cooked vegetables, blended vegetable mixture, remaining 3/4 cup broth, and the cheese. Cook and stir until heated through. If necessary, stir in additional milk to reach desired consistency. Season to taste with additional salt and pepper. If desired, serve soup in Bread Bowls and topped with additional cheese. Bread Bowls Thaw bread dough. Cut each loaf into thirds crosswise to make six total pieces. Shape each piece into a ball. Grease a large baking sheet and sprinkle lightly with cornmeal. Arrange the dough balls on the baking sheet. Cover and let rise in a warm place until nearly double (about 40 minutes). Preheat oven to 400°F. In a small bowl combine egg and water; brush dough balls with some of the egg mixture. Using a sharp knife, make two or three shallow cuts across the the top of each ball. Bake for 15 minutes. Brush again with egg mixture. Bake for 8 to 10 minutes more or until golden and bread sounds hollow when lightly tapped. Remove and cool on a wire rack. To serve, cut a 1/2-inch slice from the top of each bread round. Scoop out bread from the center of each round, leaving a 3/4-inch shell. Fill bread bowls with hot soup; serve immediately. Rate it Print Nutrition Facts (per serving) 153 Calories 9g Fat 11g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 153 % Daily Value * Total Fat 9g 12% Saturated Fat 5g 25% Cholesterol 27mg 9% Sodium 792mg 34% Total Carbohydrate 11g 4% Protein 8g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.