A tasty broccoli soup with a touch of cheese. For a richer, creamier soup, use half and half cream instead of whole milk.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified


  • In a medium-sized cooking pot, add water and broccoli florets and bring to boil; reduce heat and cook for about 3 minutes. Drain, reserving all of the water.

  • In a food processor or blender, process half the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside.

  • In a heavy-bottomed cooking pot, melt butter or margarine, add onion and celery and cook for about 3 to 4 minutes until soft. Stir in flour; cook, stirring constantly for about 1 to 2 minutes. Add reserved water and chicken bouillon granules, and bring to boil, stirring constantly. Reduce heat to medium; simmer, stirring constantly until thickened.

  • Stir in milk, nutmeg, pepper, and processed and chopped broccoli, and heat through. Adjust seasonings to taste. Serve garnished with grated cheddar cheese.

Nutrition Facts

205 calories; 11.4 g total fat; 23 mg cholesterol; 901 mg sodium. 17.2 g carbohydrates; 9.7 g protein; Full Nutrition

Reviews (250)

Read More Reviews
331 Ratings
  • 5 star values: 204
  • 4 star values: 91
  • 3 star values: 24
  • 2 star values: 8
  • 1 star values: 4
Rating: 5 stars
My family absolutely loved this recipe! I did make some changes. I used way more than 4 cups of broccoli I had brought 3 big bunches (almost 4 lbs.) and used all of it also I kind of lost track of time and cooked it longer which was fine for us since we prefer our broccoli softer vs. crunchy. Cooked it in a big 6qt pot but still used 4 cups of broth. I also used vegetable broth instead of water 1/2&1/2 instead of milk and added a finely chopped garlic clove and 2 finely chopped carrots with the onion and celery. I had to use some of the liquid to puree the broccoli so I thought it was going to end up too thick and I would need more liquid at the end but it was actually an excellent creamy consistency. Thank you for such an excellent recipe and for the extra ideas in the many detailed reviews! I will be making this soup over and over and over!!! Read More
Rating: 5 stars
Amazing soup - but I made a few changes. I used about 6-7 cups broccoli and instead of water I used chicken broth (5 cups) or so - enough to cover the broccoli while boiling. I put ALL the broccoli in the blender using some of the reserved stock. 1% milk worked great - and I did add garlic to the other veggies - cooked them for about 6 minutes. I also reserved 1/4 cup milk at the end and added it with about 1tbsp cornstarch to thicken. Season with salt and pepper - and this one's a winner. Read More
Rating: 5 stars
although I did make changes I am rating this 5 stars. I omitted the ckn bouillon and used ckn broth for the water instead. I also sauteed a minced garlic clove in with my onion/celery. I pureed/chopped ALL of the cooked broccoli in my food processor before adding it back into the soup. I added the cheese to the soup after it was thickened with the milk. I did hold out 1/3 c. of the milk because I wanted to make sure it would be thick enough. I added just short of a TBSP of cornstarch to that saved milk and stirred it into the soup for added thickness. I have never added nutmeg to my broccoli soup and I think this addition is quite a pleasant surprise. Read More
Rating: 5 stars
Simple and delicious soup. I used half and half instead of whole milk and it was nice and creamy and I think anything less would of made this "runny". I also suggest taking your time and maybe preparing this an hour or so before the rest of dinner 'cause the flavors really settle in. Thanks so much and enjoy! Read More
Rating: 5 stars
This recipe was delicious! I made a few changes ommitting the milk and flour and substituting 1 cup cream. (low carb diet) And instead of dirtying the food processor I added some broccoli used a hand blender then added more chunks. As other reviewers suggested I would add much more cheese next time. And one with lots of flavor like a sharp cheddar. Read More
Rating: 5 stars
This is the perfect soup. My 11 month old daughter was like a little bird flapping her arms and opening her mouth when I fed her this soup and she literaly licked the bowl clean. I mixed about 1 1/2 cups of shredded cheese into the soup while it was still on the burner. This helped thicken the soup and added to the savorieness of the soup. Read More
Rating: 5 stars
Best thing about this soup is that the broccoli is not over cooked which gives the soup a garden fresh taste. I will also put asparagus zucchini and green bell pepper in the soup with the broccoli. I also use the parts of the veggies that you wouldn't normally eat. Like the stalk on the broccoli and the ends on asparagus and put those parts in the blender. Read More
Rating: 5 stars
This soup was delicous! I felt it needed quite a bit of salt pepper garlic salt and seasoning salt which I added and it was great! Yummy warm and healthy meal. Read More
Rating: 5 stars
I really liked this!!! I only used half an onion and probably will use less celery next time or chop it very fine. I didn't puree any of the broccoli I just chopped it very fine and then added bigger chunks of. I used 1c. Skim Milk 1c. Light evaporated milk and 1/2 c. Heavy cream. Extra cheese was added as well as salt. It did need some salt. I also didn't use chicken boullion but substituted with 2 TBSP canned chicken broth. Overall an excellent recipe. Read More