Easy and delicious. A recipe that even the kids will love.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • In a medium sized stock pot, over medium heat, combine soup mix and water, stirring constantly until well mixed.

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  • Add broccoli florets, partially cover and simmer for 5 to 10 minutes stirring often.

  • Once broccoli is tender, place soup in a food processor or blender and puree. Once blended return soup mixture to stock pot, add milk and stir.

  • Add cheese to soup mixture keeping 1/2 cup set aside. Stir soup until cheese is melted and then sprinkle remaining 1/2 cup cheese on top of individual soup servings.

Nutrition Facts

262 calories; 16.2 g total fat; 47 mg cholesterol; 923 mg sodium. 14.9 g carbohydrates; 15.8 g protein; Full Nutrition

Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/20/2008
Hi. I am the original poster of this recipe. I have since found Knorr cream of Potato soup to be a better choice. It is rich and thicker. I use 3 1/2 cups water and then at the end add 1/2 cup of 10% cream. Read More
(161)

Most helpful critical review

Rating: 3 stars
09/04/2007
I thought the flavor of this recipe was great but the technique for preparation was horrible and the soup came out lumpy with gobs of cheese making the broccoli stick together in clumps making it almost inedible. Next time I make this I will do what I thought about doing and should have done in the first place which is to make a kind of roux with all of the wet ingredients then add the cheese in gradually until melted adding the broccoli last. That's the way I've always made broccoli Cheddar soup in the past and it has never turned out so disastrously as the method in thes recipe! It makes for a much smoother texture all around. Read More
(102)
54 Ratings
  • 5 star values: 19
  • 4 star values: 25
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
01/20/2008
Hi. I am the original poster of this recipe. I have since found Knorr cream of Potato soup to be a better choice. It is rich and thicker. I use 3 1/2 cups water and then at the end add 1/2 cup of 10% cream. Read More
(161)
Rating: 5 stars
01/20/2008
Hi. I am the original poster of this recipe. I have since found Knorr cream of Potato soup to be a better choice. It is rich and thicker. I use 3 1/2 cups water and then at the end add 1/2 cup of 10% cream. Read More
(161)
Rating: 3 stars
09/04/2007
I thought the flavor of this recipe was great but the technique for preparation was horrible and the soup came out lumpy with gobs of cheese making the broccoli stick together in clumps making it almost inedible. Next time I make this I will do what I thought about doing and should have done in the first place which is to make a kind of roux with all of the wet ingredients then add the cheese in gradually until melted adding the broccoli last. That's the way I've always made broccoli Cheddar soup in the past and it has never turned out so disastrously as the method in thes recipe! It makes for a much smoother texture all around. Read More
(102)
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Rating: 4 stars
01/04/2004
Came out a little thinner than I wanted so next time I will only use 3 c water- but SOOO delicious. I added a whole cup of milk instead of 1/2c. And used regular chicken buillion cubes instead of the cauliflower soup mix. Added salt and pepper and much extra cheese and this is delicious! Couldn't stop eating it! Read More
(49)
Rating: 5 stars
04/12/2008
This is awesome!! I added garlic onion powder and red pepper flakes used frozen broccoli and used 3 cups chicken broth instead of water. It turned out great! I could not stop "tasting" it while it cooked! Read More
(32)
Rating: 5 stars
01/28/2006
My husband and I both loved this soup! I took other reviews into consideration and only used 3 cups of water and used some leftover potatoes to thicken. It was restaurant quality and I will definitely be making it again. Read More
(22)
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Rating: 4 stars
11/27/2005
Very very good. I'd give it 5 stars except it was much too watery. I only used 3 cups of water instead of 4 and I realized as I was making that it would be too watery so I doubled the amount of broccoli but it was still too watery. I ended up adding some cornstarch to thicken it up. But overall it was incredibly easy and tasted great. I didn't have (nor have I ever seen) cauliflower soup mix so I used two chicken bullion cubes. Also don't throw away your broccoli stalks for this recipe. They're very healthy and you won't even notice them when cooked all the way through. Read More
(21)
Rating: 4 stars
08/29/2002
This is a great recipie for busy working moms and dads. We love soup in our house but don't have a lot of time to prepare fresh recipies! This recipie mixed well had a great consistency and a good overall taste. I added a few extra seasonings to the base. Overall a great recipie! Read More
(18)
Rating: 4 stars
11/11/2007
excellent!!! i used frozed chopped broc instead of fresh and i used chick broth for 1/2 of the water. i also added a bit of cornstarch to thicken. Read More
(10)
Rating: 5 stars
07/06/2006
First of all I could not find cauliflower soup mix anywhere so I used vegetable soup mix. I thought it was going to turn out horribly wrong (because I failed to realized that vegetable soup mix would be brown!) but to my surprise it was great. I did have to add a little heavy cream though to make it more white in color. Next time I will use something different. Read More
(10)