Emily's Broccoli Cheese Noodle Soup
"Cheesy broccoli soup with noodles!"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (593.3 g)
- Calories 714.7
- Total Fat - 28.7 g
- Saturated Fat - 14.6 g
- Cholesterol - 66.4 mg
- Sodium - 1438.9 mg
- Total Carbohydrate - 83.6 g
- Dietary Fiber - 10.4 g
- Sugars - 13.1 g
- Protein - 32 g
- Calcium - 768.3 mg
- Iron - 3.3 mg
- Vitamin C - 1.5 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Heat the butter in a large stock pot. Add the onions and sauté for about 3 minutes, until softened. Add minced garlic and sauté until fragrant (this doesn't take long!). Add water, bouillon and frozen broccoli. Heat until boiling, stirring occasionally.
Step 2
If you want your soup to have large chunks of broccoli florets, go to the next step. If you want to have smaller bites of broccoli, use an immersion blender until you are happy with the size of the broccoli in the soup.
Step 3
Add angel hair pasta and cook for about 3 minutes.
Step 4
Turn down the heat to low.
Step 5
Add the milk and cubed cheese. DO NOT allow to boil once the cheese and milk have been added to the pot. Keeping on low heat, stir until the cheese is completely melted.
Step 6
Top with shredded Cheddar cheese, green onions & crumbled bacon (if using garnishes).
Step 7
Serve immediately, while hot.
Tips
No special items needed.
2 Reviews
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