Cream of Broccoli Soup II

Name: Cream of Broccoli Soup II
Yield: 8 servings
Ingredients: 8 cups chicken broth; 1 (10.75 ounce) can condensed cream of mushroom soup; ¾ cup chopped onion; ¾ cup chopped celery; 1 tablespoon salt; 1 pinch ground white pepper; 2 cups milk; ⅓ cup cornstarch; ¼ cup water; 3 cups fresh broccoli florets, cooked; 1 ½ cups shredded American cheese; 1 ½ cups shredded Cheddar cheese

61 Ratings
52 Reviews
8 Photos

Bright broccoli florets make this creamy soup eye-appealing and extra delicious.

By CORWYNN DARKHOLME

Recipe Summary

Servings:

Max Servings:

Yield:

8 servings

Nutrition Info

Directions

Step 1

In large saucepan, combine broth, cream of mushroom soup, onion, celery and salt and pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes.

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Step 2

Add milk and bring to a boil.
Step 3

In a small bowl, mix cornstarch and water until cornstarch is completely dissolved. Gradually add mixture to soup, stirring constantly. Simmer for 5 minutes and then add broccoli and cheeses, mixing until melted.

Nutrition Facts

Per Serving:

309 calories; 18.8 g total fat; 50 mg cholesterol; 2389 mg sodium. 16 g carbohydrates; 18.5 g protein; Full Nutrition

Reviews (52)

Read All Reviews

Most helpful positive review

terka

09/25/2008

yum!. i cooked the brocooli in with the onion and broth etc.

Helpful

(17)

Most helpful critical review

Anonymous

03/16/2011

I did not care for this recipe. All I could taste was the cream of mushroom soup in it.

Helpful

(3)

61 Ratings

5 star values: 36
4 star values: 18
3 star values: 3
2 star values: 3
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

House of Aqua

Allstar

11/02/2008

This is a five star recipe with my changes. I halfed the chicken broth to 4 cups and substituted heavy cream for the cream of mushroom. I also add dijon mustard to my cheese broccoli soup it is the secret weapon.

Helpful

(62)

chloe_oregon

11/01/2007

Yummy comfort food! Being vegetarian I used veg broth. Also used cream of broccoli instead of mushroom soup. Used combination of shredded sharp cheddar and mixed shredded Mexican cheese blend. I finely diced half of the fresh broccoli before adding it to the soup (rather than using a blender) and the consistency turned out great! Will definitely make again!

Helpful

(28)

terka

09/25/2008

yum!. i cooked the brocooli in with the onion and broth etc.

Helpful

(17)

BaysMommy

02/26/2008

I love this soup! It has a smooth texture and cheesy taste! Very easy and quick soup recipe! Leftovers are great too! I thickened with potato flakes like other reviewers as well-made it very quick and easy! Thanks for sharing!

Helpful

(12)

LS6_POOH

09/28/2006

This is very easy very tasty soup!! I cut down on the salt and used Chicken base unstead of chicken broth. I also slightly blended the broccoli...I will be making this recipe over and over again....Thanks!!!!

Helpful

(12)

Stephsteph

10/07/2010

AMAZING. Just as good if not better than Panera's broccoli cheese soup. Creamy cheesy and delicious. I used one can of chicken broth 1 1/4 cup milk 1 stalk celery 1/4 of an onion celery salt salt and pepper frozen broccoli (heated in microwave for 3 minutes) and just sharp cheddar cheese. Also I didn't have cornstarch so I looked up the substitute and used 2 tablespoons all-purpose flour.

Helpful

(8)

Wendy

03/12/2009

This recipe was simple and very tasty. I used chicken bouillon cubes because I didn't have any chicken stock. I also used half and half cream as well as the mushroom soup and with my immersion blender this soup turned out fantastically creamy. I don't think that you have to follow this recipe very closely it is very forgiving. I will make this again for sure!

Helpful

(7)

Peggy

01/23/2006

I made this soup for a large group and had all compliments and several requests for the recipe. I used a suggestion from another member to use instant potatoes instead of cornstarch. Excellent.

Helpful

(6)

Julia II

07/18/2004

Easy & tastes great. Used mashed potatoes to thicken instead of cornstarch. Used cooked frozen brocolli with cauliflower. Will make again. Thanks CD

Helpful

(6)

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Nutritional Information

Cream of Broccoli Soup II

Servings Per Recipe: 8
Calories: 309

% Daily Value *

total fat: 29 %

saturated fat:

cholesterol: 17 %

sodium: 96 %

potassium: 14 %

carbohydrates: 5 %

fiber: 6 %

sugar:

protein: 37 %

vitamin a iu:

niacin equivalents:

vitamin b6:

vitamin c:

folate:

calcium:

iron:

magnesium:

thiamin:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Cream of Broccoli Soup II

1 of 52

All Reviews

House of Aqua

Allstar

11/02/2008

Helpful

(62)

chloe_oregon

11/01/2007

Helpful

(28)

terka

09/25/2008

yum!. i cooked the brocooli in with the onion and broth etc.

Helpful

(17)

BaysMommy

02/26/2008

Helpful

(12)

LS6_POOH

09/28/2006

Helpful

(12)

Stephsteph

10/07/2010

Helpful

(8)

Wendy

03/12/2009

Helpful

(7)

Peggy

01/23/2006

I made this soup for a large group and had all compliments and several requests for the recipe. I used a suggestion from another member to use instant potatoes instead of cornstarch. Excellent.

Helpful

(6)

Julia II