T. G. I. Fridays Broccoli Cheese Soup (cloned)

Photo by Berenice M.
Adapted from google.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from google.com

Ingredients

  • 4

    cups chicken broth

  • 1

    cup water

  • 1

    cup half-and-half

  • 4

    slices Kraft Cheddar Singles (cut into small pieces)

  • 1/2

    all purpose flour

  • 1/2

    teaspoon dried minced onion

  • 1/4

    teaspoon ground black pepper

  • 4

    cups broccoli florets (bite-size pieces)

  • Garnish: quantity is for all the soup portions

  • 1/2

    cup shredded Cheddar cheese

  • 2

    teaspoons minced fresh parsley

Directions

In a large sauce pan or Dutch oven combine; broth, water, half-and-half, cheese, flour, onion and pepper. Whisk to combine and break up any lumps of flour. Turn heat to medium/high and bring to a boil, then reduce heat to low. Add broccoli to the soup and simmer for 15-20 minutes or until broccoli is tender but not soft. For each serving (makes 6)spoon one cup of soup into a bowl and garnish with 1 tablespoon cheese and pinch of parsley.

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