165 Ratings
  • 5 star values: 134
  • 4 star values: 23
  • 3 star values: 6
  • 2 star values: 2

The key to this delicious and creamy soup is cream cheese! Oh so good!

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Ingredients

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

Directions

  • Bring water and chicken bouillon granules to a boil in a pot. Add broccoli and onion; cook at a boil until tender, 10 to 12 minutes.

  • Combine milk, margarine, flour, and cream cheese in a large pot over medium heat; cook and stir until the margarine melts and the mixture begins to thicken, about 5 minutes.

  • Stir Cheddar cheese into the milk mixture; cook and stir until the Cheddar melts completely.

  • Pour the broccoli mixture into the cheese mixture in the large pot; stir well.

Cook's Note:

If you desire a thicker soup, add 1/2 cup milk with 1 tablespoon cornstarch to soup.

Nutrition Facts

669 calories; 54.4 g total fat; 101 mg cholesterol; 759 mg sodium. 27.9 g carbohydrates; 21.1 g protein; Full Nutrition


Reviews (130)

Read All Reviews

Most helpful positive review

Rating: 5 stars
12/15/2012
Very good - I was looking for a recipe that didn't use processed cheese. This recipe turns out creamy and has great flavor. I used chicken broth instead of the water and bouillon but other than that I made it as written. I think I will add 1/2 tsp white pepper next time.
(34)

Most helpful critical review

Rating: 3 stars
11/18/2012
I had to add a few spices to this dish to make it more flavorful. I added garlic powder salt and pepper seasoning salt and even a bit of cinnamon to give it something special. This really added to the already good soup. The only complaint that I had was that it was a bit too creamy. In all fairness that's just my personal taste! Great recipe! Might try again with ham or bacon bits!
(5)
165 Ratings
  • 5 star values: 134
  • 4 star values: 23
  • 3 star values: 6
  • 2 star values: 2
Rating: 4 stars
11/15/2013
I made some modifications and certainly feel with those it's a 5-star. First I melted the butter in a large pan then sauted onion minced celery grated carrot garlic and shallot as I think this was the main reason for the flavor without it I think it would be lacking. I then added some white pepper and salt. After the veggies softened I added only about 2 or 2 1/2 T flour which ended up being plenty to thicken this. I like the idea of dry mustard but did not have any on hand or would have added it. I whisked in the milk slowly till well combined. I then added in the cooked broccoli that I had cooked in vegetable stock. I then pureed this a bit with an immersion blender. I then added the softened (room temp) cream cheese (only used about 4 oz) and whisked that in. I added the cheddar cheese (more like 1 1/2 cups) and stirred to melt it. I had reserved a bit of the cooked broccoli and chopped it small to add some texture to the soup which was really nice. I served this in mini bread bowl big hit with the kids for fun-factor! The base idea of this recipe is really good mostly because it does not call for process cheese food or to add a can of 'cream of something' soup but is much more HOMEMADE.
(45)
Rating: 5 stars
12/15/2012
Very good - I was looking for a recipe that didn't use processed cheese. This recipe turns out creamy and has great flavor. I used chicken broth instead of the water and bouillon but other than that I made it as written. I think I will add 1/2 tsp white pepper next time.
(34)
Rating: 5 stars
11/16/2012
Very easy and delicious! I was looking for a recipe that called for real cheese. Was happy to find this one. I left out the flour completely and thickened it with cornstarch instead. Also I added some pepper and garlic powder. My kids ate it up!
(16)
Rating: 5 stars
11/20/2012
This is so good! I don't use processed cheese so this was perfect! I also added chopped carrots for extra nutrition and used a carton of broth instead of bouillon and water. My kids and husband loved it. This will be used again for sure!
(9)
Rating: 5 stars
11/17/2012
Made this last night in the crock pot...it turned out great. Added the milk and cheese about 1/2 hour before I was going to eat it. My kids loved it...even my picky eater had 2 bowls full. I also blended it a bit at the end. My kids don't like onions so if I can hide them I do. I will make this again and again!
(7)
Rating: 3 stars
11/18/2012
I had to add a few spices to this dish to make it more flavorful. I added garlic powder salt and pepper seasoning salt and even a bit of cinnamon to give it something special. This really added to the already good soup. The only complaint that I had was that it was a bit too creamy. In all fairness that's just my personal taste! Great recipe! Might try again with ham or bacon bits!
(5)
Rating: 5 stars
04/28/2013
I just made this and it's fabulous! It's such a thick and luxurious soup. The only things I did differently were adding some seasoning (salt pepper nutmeg and ground mustard) hit it slightly with the immersion blender and using reduced fat cheddar cream cheese and milk. I may use a little less cream cheese next time to loosen the consistency some. I am so glad to have found "the" broccoli cheddar soup for me and my family! If you like a certain bread company's broccoli cheddar this is the closest homemade version I have found.
(5)
Rating: 5 stars
12/21/2012
Excellent!! I used chicken broth added chopped chicken breast baby carrots onions red pepper celery and garlic. Very tasty warm colorful and filling. Thanks!!
(5)
Rating: 5 stars
07/14/2013
This was easy and great. Use the quantities exactly as is in the recipe or you won't get that "OMG this must be 2 000 calories per serving!" reaction you would have in a restaurant. That being said I added garlic dried mustard (as was suggested by another reviewer) and used a different sharp cheese. I think that you could use any sharp cheese you have on hand. I pureed it as I didn't want to waste time making dainty chopped bits of brocolli.
(4)