*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.
I just finished eating this wonderful yummy soup and it was so easy to make. I did make a few adjustments: I used 4 cups cubed russet potatoes 1 1lb. bag frozen broccoli flowets 1 c. chopped onion as I thought 2 cups would be over powering in place of the bouillion cubes and 5 cups of water I used 2 14oz. cans chicken broth and 1 cup water also added 3 crushed garlic cloves and only used 8 oz. sharp cheddar cheese. I cooked the broccoli in with the potatoes as other reviewers suggested and then pureed 1/2 the soup and it turned out nice and creamy. This will be a regular in our house during the winter months. Thanks Ruth for sharing this 5 recipe.
Awesome! Of note you can add raw broccoli to the soup a few minutes prior to pureeing in a blender. This way you don't have to cook the broccoli separately. I also added white pepper red pepper flakes savory and garlic powder. Next time I'll definitely saute garlic with the onion as I think that would make this awesome soup even better!
This was excellent! I sauteed the onion added a clove of garlic fresh ground pepper and a handful of baby carrots then just cooked them all with the potatoes and broccoli in the broth. I pureed the entire thing (use a blender--a food processor splatters!) and tasted it. It was so delicious that I decided the cheese was optional. It also did not require any additional salt. I'm serving it tonight with homemade garlic croutons and just a sprinkle of sharp cheddar. Thank you for this wonderful adaptable recipe. It's now in my recipe box and on my list of ideas for food to bring to sick friends. I'll bet you could easily turn this into a delicious vegan meal by using vegetable broth and omitting the cheese.
good recipe. i do not think it is necessary to use the same amount of cheese as broccoli... this can be a very healthy soup. I used olive oil instead of butter added way less cheese and I didn't see the importance of cooking the broc seperately.. it can be added a little after the potatoes and boils fine... This was great. Thanks!
Wow this is really good and easy for a soup. I made it twice recently because it went over so well. Both times I had to use frozen broccoli. The first time I followed the recipe as written. Yum! The second time I added garlic with the onion I added fresh carrots with the broccoli and I added about 1/2 cup of sour cream just to see how it would taste. Both ways are really good so if you are creative create away; either way you're going to have a great soup.
This is one of my favorite soups. It was so simple to make and it turned out great. I substituted vegetatarian bouilon cubes for the chicken and I cut out one step. I put the broccoli in w/ the potatoes to simmer rather than have a separate step in cooking up the broccoli. Seemed to work out great. Thanks Ruth!
I have been looking for a great recipe for Broccoli Cheese soup and this is definitely it! It is not time consuming and it tastes wonderful. I have added some fresh garlic to the recipe to add even more flavor.
Rating: 1 stars
Followed the recipe but the texture was awful! It was too watery and didn't taste like a cheesy soup at all.