74 Ratings
  • 4 star values: 33
  • 5 star values: 30
  • 3 star values: 7
  • 1 star values: 2
  • 2 star values: 2

Creamy, cheesy broccoli soup in under an hour! This one is very mild, and so smooth.

Marjory
Advertisement

Ingredients

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

Directions

  • In a large pot over medium high heat, combine the broth, water, half-and-half, cheese, flour, onion flakes and ground black pepper. Whisk all together to break up any lumps.

    Advertisement
  • Bring to a boil and reduce heat to low. Stir in the broccoli and simmer for 15 to 20 minutes, or until broccoli is tender.

Nutrition Facts

213 calories; 12.1 g total fat; 35 mg cholesterol; 662 mg sodium. 14.6 g carbohydrates; 11.9 g protein; Full Nutrition


Reviews (57)

Read All Reviews

Most helpful positive review

Rating: 5 stars
09/30/2009
Great recipe! I made a few changes - I took a tip from the other comments and added more cheese and instead of onion flakes I sauted a chopped medium onion with a half a clove of garlic and a little water before adding the chicken broth (which I allowed to simmer with just the onions garlic and a little pepper for a little while to soften the onions) - I Love that this recipe called for REAL cheddar not "processed cheese product" and fresh broccoli! I used a mild cheddar but I probably should have mixed it with a sharper cheddar even so the flavor was amazing!
(19)

Most helpful critical review

Rating: 1 stars
02/09/2010
I did not care for this recipe. A waste of ingredients.
(1)
74 Ratings
  • 4 star values: 33
  • 5 star values: 30
  • 3 star values: 7
  • 1 star values: 2
  • 2 star values: 2
Rating: 4 stars
08/13/2012
I changed the cooking process around a bit. I was really hesitant to just wisk flour into a pot of ingredients as I really didn't want the flavor of flour to ruin my soup. I used four tablespoons of butter that I melted over medium high heat in my soup pot then added the flour (reduced to four tablespoons) to make a roux. I cooked the roux to a golden brown before wisking in the chicken broth and half-n-half. Because I cut the flour back by half I did NOT add the water. After the mixture had come to a boil I wisked in the cheese a little at a time to prevent the cheese lumping up in the soup then added in the onion flakes and chopped broccoli. The end result was nice though I do think it could use more cheese. Even with the change in cooking process this soup didn't take any longer than 15 minutes to prepare.
(43)
Rating: 4 stars
10/07/2009
I've made this several times. Double the cheese. Use fresh finely diced onion instead of dry flakes.
(29)
Rating: 4 stars
10/23/2003
With a few adjustments I thought this soup was great. I used a lot more cheese and I also used a little American along with the cheddar. I thought this improved both the texture and the flavor. I will make this one often.
(24)
Advertisement
Rating: 5 stars
09/30/2009
Great recipe! I made a few changes - I took a tip from the other comments and added more cheese and instead of onion flakes I sauted a chopped medium onion with a half a clove of garlic and a little water before adding the chicken broth (which I allowed to simmer with just the onions garlic and a little pepper for a little while to soften the onions) - I Love that this recipe called for REAL cheddar not "processed cheese product" and fresh broccoli! I used a mild cheddar but I probably should have mixed it with a sharper cheddar even so the flavor was amazing!
(19)
Rating: 5 stars
05/22/2007
Excellent. The cheese was all stringy and separate in the bottom of the pot at first but gradually as the soup cooked it became fully incorporated. I used chicken broth that had salt in it and didn't need to add any additional salt like other reviewers have suggested.
(13)
Rating: 5 stars
01/06/2011
This was a wonderful and easy soup. My family loved it. It was a little to watery and extra cheddar did not solve this. So I added instant potato flakes until it thickened up and added more seasonings then served it in bread bowls. This is a keeper.
(12)
Advertisement
Rating: 4 stars
03/30/2009
This really was a great recipe but I had to jazz it up a little bit. I chopped up one slice of bacon and cooked it in the pot before I did anything else. Remove the cooked bacon bits and then sautee 1/4 c. chopped onions in the grease until tranlucent. As far as the cheese I used 8 oz. of SHARP cheddar. At the end I added 1/2 c. of sour cream and the bacon bits; stir. YUMMY!!!
(11)
Rating: 4 stars
02/28/2011
Delicious and not too heavy either. I really liked it because it is one of the few recipes that I found that didnt call for processed cheese like Velvetta.
(7)
Rating: 5 stars
02/23/2008
This is just what I was looking for. I didn't want to use processed cheese. They key to the taste is buying good sharp cheddar not store brand. I used 4 cups Hoffman's Super Sharp Cheddar. I also added a dash of Garlic Powder.
(7)