Each and every spoonful of this delicious, puréed soup is loaded with great flavor...it serves a crowd, and it's ready in less than one hour.
cost per recipe: $6.99
The price is determined by the national average.
cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
cloves garlic, minced
bunches fresh broccoli, chopped (about 8 cups)
large potato, sliced 1/4-inch thick (about 4 1/2 cups)
large onion, sliced (about 1 cup)
cup grated Parmesan cheese
Heat the broth, garlic, broccoli, potatoes and onion in a 6-quart saucepot over high heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender. Remove the saucepot from the heat.
Place half of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a medium bowl. Repeat the blending process with the remaining broth mixture. Return all of the puréed mixture to the saucepot. Stir in the milk and cheese. Cook over medium heat until mixture is hot. Season to taste.
August 29, 2016
I modified things a little to make this a slow-cooker recipe. I placed the chicken broth, garlic (doubled the amount), chopped broccoli, diced potatoes, and a cup or so of chopped frozen onion in the slow cooker and set it on low for about 8 hours. I placed it in the food processor in batches until mostly smooth, then put it back in the slow cooker. I added a cup of cream, some garlic powder and onion powder, a little red pepper, salt, black pepper, and about 2 cups of shredded sharp cheddar cheese. I left that on low in the slow cooker for another hour or so, then added salt and pepper to taste. Turned out tasty!
December 27, 2012
I was looking for a recipe that would use what I had on hand and this fit the bill. Instead of fresh broccoli, I used a bag of frozen broccoli. I pureed the soup right in the pot using my immersion blender. It was perfect. The soup is delicious. I ate it for lunch and will be serving the rest for dinner tonight.
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