A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Black Eyed Pea Broccoli Cheese Soup
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- #12817
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
1 1/2 pound fresh broccoli
2 cups water
3/4 teaspoon salt
1/2 cup cornstarch
1 cup cold water
1 pint half and half
1 pound Velveeta cheese
1/2 teaspoon black pepper
directions
Steam or boil broccoli until tender.
Place half-and-half and 2 cups water in top of double boiler. Add cheese, salt and pepper. Heat until cheese is melted. Add broccoli. Mix cornstarch and water in small bowl. Stir into cheese mixture in double boiler and heat over simmering water until soup thickens.
added by
supersalad
nutrition data
816 calories, 57 grams fat, 47 grams carbohydrates, 42 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
July 24, 2010
This is such a good rendition of The Black Eyed Pea's broccoli cheese soup! I've been craving it for awhile now.
March 20, 2005
My family really liked this -- even my 12 year old grandson. So it's a winner with me.