This is from a dear old friend when I first got married 30 some years ago. She's a Finlander from the Upper Peninsula of Michigan so it may be familiar to some of you. We needed lots of warm soup living in the cold northern region!

Janna
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine broccoli, potatoes, celery, carrots, and onion in a large stockpot; pour enough water over the vegetable mixture to cover. Add bouillon cubes to the pot. Bring the mixture to a simmer over medium heat; cook at a simmer until the vegetables are tender, about 20 minutes.

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  • While vegetables simmer, melt butter in a saucepan over medium heat. Stir flour into melted butter to incorporate. Slowly stir milk into the butter mixture, cooking and stirring until you have a thick sauce, 5 to 10 minutes.

  • Reduce heat under vegetables to low. Stir sauce into vegetable mixture to combine with the liquid smoothly. Add cheese in small amounts, allowing each addition to melt into the soup before adding the next. Serve hot.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

277.1 calories; 10.5 g protein; 17.5 g carbohydrates; 54.6 mg cholesterol; 719.6 mg sodium. Full Nutrition

Reviews (49)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/09/2013
This base recipe resulted in an absolutely delicious broccoli cheese soup. I really like two things about this recipe. First, it uses natural cheddar instead of processed cheese. Second, it used a variety of vegetables to add depth of flavour, not only broccoli, but potato, celery, onion and carrot. That said, I did do some things differently from the recipe. Of course, I added salt and pepper. I also added about a teaspoon of thyme (dried) and a large pinch of nutmeg. I cooked the vegetables for longer than 20 minutes to ensure they were tender, and also cooked the flour and butter roux for 1 to 2 minutes to ensure there was no floury taste to the soup. Served with crispy garlic toast for a lovely warming dinner. Thanks! Read More
(20)

Most helpful critical review

Rating: 3 stars
09/09/2016
Not amazing. I used a sweet potato that worked great in the soup. I'll try some diced ham and try and rejuvenate this recipe Read More
62 Ratings
  • 5 star values: 44
  • 4 star values: 14
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
11/09/2013
This base recipe resulted in an absolutely delicious broccoli cheese soup. I really like two things about this recipe. First, it uses natural cheddar instead of processed cheese. Second, it used a variety of vegetables to add depth of flavour, not only broccoli, but potato, celery, onion and carrot. That said, I did do some things differently from the recipe. Of course, I added salt and pepper. I also added about a teaspoon of thyme (dried) and a large pinch of nutmeg. I cooked the vegetables for longer than 20 minutes to ensure they were tender, and also cooked the flour and butter roux for 1 to 2 minutes to ensure there was no floury taste to the soup. Served with crispy garlic toast for a lovely warming dinner. Thanks! Read More
(20)
Rating: 5 stars
11/09/2013
This base recipe resulted in an absolutely delicious broccoli cheese soup. I really like two things about this recipe. First, it uses natural cheddar instead of processed cheese. Second, it used a variety of vegetables to add depth of flavour, not only broccoli, but potato, celery, onion and carrot. That said, I did do some things differently from the recipe. Of course, I added salt and pepper. I also added about a teaspoon of thyme (dried) and a large pinch of nutmeg. I cooked the vegetables for longer than 20 minutes to ensure they were tender, and also cooked the flour and butter roux for 1 to 2 minutes to ensure there was no floury taste to the soup. Served with crispy garlic toast for a lovely warming dinner. Thanks! Read More
(20)
Rating: 5 stars
01/14/2014
Such a tasty recipe. I have made it 3 times. I know my husband likes it when he starts chopping vegetables for me. I stuck to the basic recipe without any changes. Read More
(10)
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Rating: 5 stars
05/05/2013
This was very good! I used a chicken base in place of the bouillon so played w/the amount a bit. Added salt & pepper, to taste. I liked the addition of the potatoes & carrots w/the broccoli! Read More
(10)
Rating: 5 stars
03/12/2014
This was a great recipe and it's really easy to make. I did change a few things to make it better. I added cauliflower and bacon it took it from great to wow! I also upped the amount of water to 3 quarts the bouillon to 5 cubes the cheese to 3 cups and the milk in the rue to a full cup. Don't forget the salt and pepper since its not seasoned at all. Read More
(3)
Rating: 5 stars
05/24/2014
Wow this soup has wonderful flavor! I used half pepper jack and half cheddar and added some pink Himalayan salt. Read More
(3)
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Rating: 5 stars
03/13/2014
Delicious! I also added cauliflower and bacon. I made the rue by sautéing the onion in bacon drippings. I omitted the potato and added extra cauliflower and broccoli. Will be making this recipe again! Read More
(3)
Rating: 5 stars
05/05/2015
One of the things that I love about making soup is that a good basic soup recipe is very adaptable and forgiving so you can make adjustments according to your tastes and what ingredients you have on hand. This is one of those recipes. It will work well even for beginning cooks can be adapted as you wish and is absolutely delicious. I started with this recipe as my guide but made some changes: I didn't have any celery so that was left out. I added about 3/4 cup of frozen corn some minced fresh rosemary about a cup of diced lean turkey ham and a generous amount of fresh ground pepper. I wanted to reduce the calories and fat so I reduced the butter by a third the cheese by one half and I used almond milk (plain - don't use sweetened or flavored almond milk for this) instead of whole cow's milk. I'm sure the full amount of butter or cheese would make a really rich soup but we did not miss it at all. Even with the lesser amounts of butter and cheese this soup was delicious. With all of these changes I ended up with about 10 cups of soup a healthy 166 calories per cup just under 10 grams of fat per cup and very satisfying and filling. Pair with a salad and you'll have a wonderful healthy meal full of fiber and nutrients! Read More
(2)
Rating: 5 stars
02/20/2018
We enjoyed this soup...even my Veggie hater. I followed the recipe but changed one step. I knew one of us would not eat it with vegetables in it so I boiled them in chicken stock for about 35 minutes To make them very soft. Then I pureed them with my inversion blender until it was smooth. A blender or food processor could be used instead to make the puree. The result was a good base for the soup and helped to thicken it. The carrots gave it a color similar to cheese. Voila! All vegetables hidden. I followed the rest of the recipe as written. Ingredients I changed were few. I chopped the broccoli stems and used only one third of the broccoli heads with the vegetables I boiled. I cooked the remaining broccoli heads in the microwave and them put them into the soup after I pureed. I had 2 Oz of processed cheese product to use up so I put it in. The soup didn't need it though. It was rich and creamy and had a better cheese flavor before I added it.next time I make it I may add some herbs. Read More
(1)
Rating: 5 stars
06/24/2017
Added salt pepper and some chicken for a nice hearty soup. Read More
(1)
Rating: 3 stars
09/09/2016
Not amazing. I used a sweet potato that worked great in the soup. I'll try some diced ham and try and rejuvenate this recipe Read More