Gail's Broccoli Soup

Gail's Broccoli Soup
Gail's Broccoli Soup is a gluten free recipe with 12 servings. One serving contains 234 calories, 11g of protein, and 15g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. If you have garlic, onion, milk, and a few other ingredients on hand, you can make it. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 45 minutes. Only a few people really liked this soup.

Instructions

1
Heat the vegetable oil in a large pot; cook and stir the onion in the hot oil until soft, 5 to 7 minutes.
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Cooking OilCooking Oil
OnionOnion
Equipment you will use
PotPot
2
Pour water and chicken bouillon cubes to the pot; cook and stir until the bouillon dissolves, about 4 minutes.
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Chicken Bouillon CubeChicken Bouillon Cube
BouillonBouillon
WaterWater
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PotPot
3
Stir the potato and carrot into the mixture in the pot; cook another 4 minutes.
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CarrotCarrot
PotatoPotato
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PotPot
4
Pour milk into the pot; add broccoli, garlic, chives, bay leaf, cayenne pepper, salt, and black pepper to the mixture, stir, and cook until warm, about 4 minutes.
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Cayenne PepperCayenne Pepper
Black PepperBlack Pepper
Bay LeavesBay Leaves
BroccoliBroccoli
ChivesChives
GarlicGarlic
MilkMilk
SaltSalt
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PotPot
5
Stir the sliced processed cheese food into the soup, bring to a simmer, and cook and stir until the cheese food is melted completely into the soup, about 5 minutes.
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Processed CheeseProcessed Cheese
SoupSoup
6
Reduce heat to medium-low and continue cooking until the potatoes and carrots are tender, 10 to 15 minutes.
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PotatoPotato
CarrotCarrot
7
Remove and discard the bay leaf to serve.
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Bay LeavesBay Leaves

Equipment

DifficultyHard
Ready In45 m.
Servings12
Health Score14
Dish TypesSoup
OccasionsFallWinter
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