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Country Dijon Broccoli Soup
Country Dijon Broccoli Soup

Country Dijon Broccoli Soup

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Cook Minutes 40 Min
Prep : 40 Min
Serve this creamy broccoli soup, made with chicken broth, half-and-half, Dijon mustard and cheddar cheese, at lunchtime, as a first course or at suppertime.
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8 Servings
Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
5 cups 25%-less-sodium chicken broth
1 pkg. (500 g) frozen chopped broccoli
1/4 cup non-hydrogenated margarine
1/4 cup flour
1/4 cup Heinz Dijon Mustard
2 cups half-and-half
1/8 tsp. black pepper
1/2 cup Cracker Barrel Shredded Old Cheddar Cheese
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How do I make it ?
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Step 1
Bring broth and broccoli to boil in large saucepan on high heat. Simmer on low heat 5 min. or until broccoli is tender. Cool slightly. Blend, in batches, in blender or food processor until smooth; set aside.
Step 2
Melt margarine in same saucepan on medium-high heat; blend in flour. Cook 3 min., stirring constantly. Add broccoli mixture and mustard; mix well. Cook 4 to 5 min. or until mixture thickens and begins to boil, stirring occasionally. Add half-and-half, pepper and cheese; stir until blended. Cook 2 to 3 min. or until heated through, stirring occasionally.
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Serving Suggestion
Enjoy a cup of this creamy soup on a cold winter's day with a hearty slice of whole grain bread.
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Nutrition
Calories
200
Calories From Fat
0
% Daily Value
Total fat 15 g
23 %
Saturated fat 6 g
30 %
Cholesterol 30 mg
Sodium 680 mg
28 %
Total carbohydrate 11 g
4 %
Dietary fibre 2 g
8 %
Sugars 1 g
Protein 7 g
Vitamin A
15 %
Vitamin C
60 %
Calcium
15 %
Iron
8 %
Servings
8 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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