61 Ratings
  • 5 star values: 36
  • 4 star values: 18
  • 2 star values: 3
  • 3 star values: 3
  • 1 star values: 1

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

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • 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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  • Add milk and bring to a boil.

  • 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

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

Rating: 5 stars
09/25/2008
yum!. i cooked the brocooli in with the onion and broth etc.
(17)

Most helpful critical review

Rating: 2 stars
03/16/2011
I did not care for this recipe. All I could taste was the cream of mushroom soup in it.
(3)
61 Ratings
  • 5 star values: 36
  • 4 star values: 18
  • 2 star values: 3
  • 3 star values: 3
  • 1 star values: 1
Rating: 4 stars
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.
(62)
Rating: 4 stars
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!
(28)
Rating: 5 stars
09/25/2008
yum!. i cooked the brocooli in with the onion and broth etc.
(17)
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Rating: 5 stars
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!
(12)
Rating: 5 stars
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!!!!
(12)
Rating: 5 stars
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.
(8)
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Rating: 4 stars
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!
(7)
Rating: 5 stars
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.
(6)
Rating: 4 stars
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
(6)