847 Ratings
  • 5 star values: 613
  • 4 star values: 186
  • 3 star values: 32
  • 2 star values: 9
  • 1 star values: 7

If you have a hard time getting children to eat broccoli, this recipe is for you.

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Ingredients

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

Directions

  • In a large pot over medium heat, simmer the broccoli in the broth for 15 minutes. In a separate skillet over medium heat, melt the butter or margarine, add the onions and saute for 5 minutes, or to desired tenderness.

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  • Add the flour to the onions and stir well, forming a pasty substance. Gradually add the milk and stir until thick. Add this mixture to the broccoli mixture in the pot and stir well. Then add the cheese, stirring until melted. Finally, add the pepper. (Note: Be careful not to let the soup boil, or the cheese will break down.)

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

475 calories; 24.4 g total fat; 54 mg cholesterol; 2001 mg sodium. 33.8 g carbohydrates; 29.7 g protein; Full Nutrition


Reviews (683)

Read All Reviews

Most helpful positive review

Rating: 5 stars
11/29/2007
This is a very good recipe you can tweak. I have made it quite a few times. Unless you LOVE Velveeta I would highly recommend using half cheddar cheese (otherwise your soup will taste more like Velveeta cheese dip). I always use 1 pound of velveeta and 1/2 - 3/4 pounds of cheddar and I always end up with restaurant quality soup. Also remember to constantly stir the milk mixture "until it thickens" and you will have a nice and smooth thickened soup. I do not use white pepper but put in a dash of regular pepper. Substituting a good portion of the velveeta with cheddar makes a great tasting quality soup. My family loves it - even my three kids. I rate this 5 stars with the addition of cheddar. If I rated this using all Velveeta then the rating would have been 1 star.
(690)

Most helpful critical review

Rating: 1 stars
10/05/2007
This soup is not even ORANGE! It's white which does not look like yor traditional broccoli-n-cheese soup! I am highly dissatisfied! It's very watery and it seems to be too much broccoli for the soup. I think the ingredients are 'off'!
(3)
847 Ratings
  • 5 star values: 613
  • 4 star values: 186
  • 3 star values: 32
  • 2 star values: 9
  • 1 star values: 7
Rating: 5 stars
11/29/2007
This is a very good recipe you can tweak. I have made it quite a few times. Unless you LOVE Velveeta I would highly recommend using half cheddar cheese (otherwise your soup will taste more like Velveeta cheese dip). I always use 1 pound of velveeta and 1/2 - 3/4 pounds of cheddar and I always end up with restaurant quality soup. Also remember to constantly stir the milk mixture "until it thickens" and you will have a nice and smooth thickened soup. I do not use white pepper but put in a dash of regular pepper. Substituting a good portion of the velveeta with cheddar makes a great tasting quality soup. My family loves it - even my three kids. I rate this 5 stars with the addition of cheddar. If I rated this using all Velveeta then the rating would have been 1 star.
(690)
Rating: 5 stars
12/13/2006
Ok this is REALLY good I'm eating it as I type. A few things...1) it makes A LOT. If you don't want enough for 10 people half the recipe. 2) When you add the onion/flour/milk mixture to the broccoli it looks TOTALLY unappetizing! Just keep plugging along;). 3) You will think that you're adding an ungodly amount of cheese but the recipe can handle it. It's not overly cheesy. Excellent!
(275)
Rating: 4 stars
12/26/2005
This is very yummy. I read all the broccoli cheese soup recipes on this website and decided this is the one i would try. It was a great choice. Made it just as written but added one clove minced garlic with my onions. I will be making this again but will cut it in half since it made way more than what my family would consider a serving size. More like 10-12.
(182)
Rating: 5 stars
11/19/2005
This is a WONDERFUL soup. I made a few changes: I used fresh broccili and boiled it in the chicken broth for 30 minutes I used one large can (48oz) of chicken broth I only used 1 lb of Velvetta. My husband thinks of this more as a broccili bisque and my two toddlers LOVED it. It makes a lot several full meals worth but it is so simple and SO VERY good....
(119)
Rating: 5 stars
04/09/2007
Such a great recipe! I have also substituted two cans of cheddar cheese soup for the Velveeta in a pinch...it worked great! We keep making this one.
(57)
Rating: 4 stars
12/29/2011
Guests for dinner tonight and there were lots of compliments for this soup around the dinner table! I did make some changes that I believe were improvements - butter rather than margarine for its superior flavor fresh broccoli rather than frozen (cooked easily and lickety-split in the microwave) a clove of garlic and a mix of 2/3 Velveeta and 1/3 Cheddar. I cooked the broccoli in advance and set it aside. Sweated the onion in butter added the garlic then the broth and milk. Once it thickened just a little I lowered the heat and slowly stirred in the cheeses then gently stirred in the broccoli. Excellent soup - creamy rich and satisfying. Since we're leaving town again our guests were only too happy to have the leftovers.
(55)
Rating: 5 stars
01/29/2006
This was wonderful! I did add a couple cloves of minced garlic and pureed some of the broccoli and put it back in the soup. My whole family loved this recipe!!! Definitely a keeper!
(49)
Rating: 5 stars
10/28/2012
Very good starter recipe. Some very good suggestions: I only used 1/2 a white onion but added 2 cloves garlic. I also used real cheddar and a bit of pepperjack cheese to give it a little pep. A lot of people don't like using real cheese because they think it is grainy but if you cook it properly it is just as smooth and tastes better. When making the rue (after sauteing the onions and garlic) slowly whisk in the flour to make a smooth rue. Them temper it (aka slowly add a LITTLE bit of milk at a time) until incorporated. Then cook over a very ow heat for about 15-20 minutes until thick. After you add the milk mixture to the broccoli take it off the heat and slowly add you cheese never letting it boil. Super smooth creamy and REAL.
(37)
Rating: 5 stars
09/12/2006
Yum used fresh broccoli and added potatoes too. The kids loved it Thanks Melissa!
(36)