111 Ratings
  • 5 star values: 67
  • 4 star values: 33
  • 3 star values: 6
  • 1 star values: 3
  • 2 star values: 2

A thick rich broccoli soup with a really really cheesy flavor. This can be made in half an hour.

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Ingredients

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

Directions

  • Place broccoli in a medium saucepan with just enough water to cover. Cook until tender, about 8 minutes. Set aside and do not drain water.

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  • In a large saucepan, heat milk. Blend in the flour and cheese until smooth. Stir in the cream and bouillon cube. Add the broccoli and it's water to the mixture and season with salt and pepper. Heat soup to warm and serve immediately.

Nutrition Facts

470 calories; 35.4 g total fat; 121 mg cholesterol; 1384 mg sodium. 19.5 g carbohydrates; 19.9 g protein; Full Nutrition


Reviews (90)

Read All Reviews

Most helpful positive review

Rating: 5 stars
04/12/2007
This is a good recipe to encourage a reluctant broccoli eater especially if they like cheese. I have been trying to copy Quizno s (a fast food place) broccoli cheese soup and this comes close. While the cheese was melting in a smaller pot the frozen broccoli was simmering in a soup pot with the instant chix stock (I used 3t of chicken base like a previous reviewer)and the water used to reconstitute it about 4 oz. Extra cheddar cheese and milk took the place of the cream since I rarely have it. Turned out great.
(69)

Most helpful critical review

Rating: 1 stars
08/02/2010
This recipe was not to my liking. The only thing I did differently was use fresh steamed broccoli instead of frozen. Oh and I made my roux the correct way because it'd have gone lumpy if done the way directed in the recipe. Way too much cheese in this it was too thick and had a weird mouth-coating feel. We tried it and wound up adding a LOT more milk to it to make it even edible and it was still just too heavy and thick and extremely salty.
(1)
111 Ratings
  • 5 star values: 67
  • 4 star values: 33
  • 3 star values: 6
  • 1 star values: 3
  • 2 star values: 2
Rating: 4 stars
12/23/2003
This turned out to be an easy and delicious soup although the original ingredients were a little bland for my taste. I ended up adding 3 more boullin cubes and added some chopped onions to add a little more flavor.
(79)
Rating: 5 stars
04/12/2007
This is a good recipe to encourage a reluctant broccoli eater especially if they like cheese. I have been trying to copy Quizno s (a fast food place) broccoli cheese soup and this comes close. While the cheese was melting in a smaller pot the frozen broccoli was simmering in a soup pot with the instant chix stock (I used 3t of chicken base like a previous reviewer)and the water used to reconstitute it about 4 oz. Extra cheddar cheese and milk took the place of the cream since I rarely have it. Turned out great.
(69)
Rating: 4 stars
03/25/2006
This was pretty tasty. I used real aged cheddar instead of the processed cheese. Very hearty.
(50)
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Rating: 5 stars
02/17/2008
This was my first ever try at making Broccoli Cheese Soup and I made it for a group of 16 women! I tripled the recipe but had LOTS left over. I could have doubled it and there would have been plenty. They all loved it and told me it was better than Panera's! (a local favorite)I personally thought it could use a little more broccoli and I did not like the vague amount of water it called for in the recipe but I used commom sense and added just enough water to thin it out some. Delicious!!
(32)
Rating: 5 stars
11/06/2007
Great for a cold rainy sleeting evening! I made this with what I had on hand: 12 oz broccoli 3.5 cups whole milk 2.5 cups shredded cheddar cheese 4 cubes chicken boullion and 1/3 cup flour. We loved it!! Very easy and tasty.
(31)
Rating: 5 stars
02/02/2007
OH MY GOSH this is such a wonderful easy and delicious soup. I can never get my kids to eat broccoli and I made this cause I was craving this soup and had the kids do a taste test and they could not believe that broccoli taste that good...I did add 3 extra teaspoons of chicken boullion and I also cut up 1 can of sliced potatoes in it and I omitted the water and we liked it cheesey so we added 3 1/2 cups of cheese...
(15)
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Rating: 3 stars
08/11/2005
I mixed the flour with the cream cold because flour usually lumps unless mixed with a cold liquid. It worked just fine this way too. Good recipe but cheddar would be better (and healthier).
(14)
Rating: 5 stars
01/18/2003
I cook for a group of about 80 children ages 3-5 years old. This recipe was EASY to make and the kids LOVED it. Thanks!
(13)
Rating: 5 stars
04/23/2007
I only had a small taste before serving it at a large family gathering. It was very good. The cheese didn't melt as fast as we thought but by the time it was served it was smooth and creamy. Really good soup. There was nothing left.
(12)