Nice.

Advertisement

Ingredients

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

Directions

  • Place broccoli in a medium saucepan with water to cover, bring to a boil, then reduce heat and simmer until tender, 15 minutes. Remove broccoli and reserve cooking water.

    Advertisement
  • In the same pan, melt butter over medium heat. Cook onions and celery in butter until tender, 10 to 15 minutes. Stir in flour, milk and cream. Dissolve bouillon in 2 cups reserved broccoli water. Stir into soup. Season with Worcestershire, paprika and salt. Stir in cheese and cook 10 minutes more.

Nutrition Facts

443 calories; 36.9 g total fat; 128 mg cholesterol; 1488 mg sodium. 17 g carbohydrates; 13.5 g protein; Full Nutrition


Reviews (73)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/07/2007
I was looking for a cream of broccoli recipe that doesn't use a canned soup mix. This was a great and easy to make soup. I reduced the amount of heavy cream to 1/4 cup but it still tasted rich and creamy. I added some carrots too. Read More
(45)

Most helpful critical review

Rating: 1 stars
10/26/2011
This is a first for me I have never had any problems with any recipes in this site. I doubled the recipe and it turned out horribly salty to the point that we ended up eating something else. Maybe I missed something since everyone rates it so high. The amount of salt is too much. Read More
92 Ratings
  • 5 star values: 45
  • 4 star values: 37
  • 3 star values: 9
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
10/06/2004
The main problem with this recipe is it doesn't tell you what to do with the broccoli! You cook it at the beginning then it's never mentioned again in the directions. So I had to improvise. I used about 4 cups frozen broccoli florets and cooked them in the microwave. I then put about half in the food processor and minced them. I then dumped all the broccoli (florets and minced) in the pot at the end right before adding the cheese. Who knows if this is what the recipe writer intended but my husband and I enjoyed it! It would probably also be good if you just pureed all the stuff together though I liked the full florets. The only change I would make is to omit the celery. It doesn't add anything and its flavor sticks out too much among all the other mellow blended flavors of the soup. Read More
(101)
Rating: 4 stars
04/25/2008
This is very rich but tasty all the same. I didn't have bouillon so I cooked the broccoli in about 2.5 cups chicken broth and saved the liquid like suggested. I don't think heavy cream is necessary in this recipe. I used 2 cups whole milk and it was plenty rich. I might try reduced fat milk next time and see if I like it more. I just chopped up the cooked broccoli once it was cooled and added it after the cheese and liked the consistency. Also if you don't have shredded mozzarella already save time by cubing it instead of shredding it melts pretty quickly in the pot. Read More
(71)
Rating: 5 stars
08/07/2007
I was looking for a cream of broccoli recipe that doesn't use a canned soup mix. This was a great and easy to make soup. I reduced the amount of heavy cream to 1/4 cup but it still tasted rich and creamy. I added some carrots too. Read More
(45)
Advertisement
Rating: 4 stars
01/22/2008
Ok I'm a tinkerer. I tripled the recipe and to this end I used 2 large (48oz)cans of chicken broth in place of some of the water and bulion cubes and then added another 48oz of water to boil the brocolli in. I also used four stalks of celery and 2 medium onions diced. My chef friend told me to add thyme and also pepper. For thickening I used 12T flour mixed with 12T melted butter before adding to the broth. Yummm. Read More
(25)
Rating: 4 stars
10/11/2008
I was really pleased with how this turned out. I chopped and simmered the broccoli in chicken stock and after sauteing a red onion in butter and mixing in the flour milk and cream I just dumped the whole boiling mess of broccoli and stock into the soup pot. I used a swiss/cheddar mixture because that's what I happened to have. Omitting the celery was a mistake - it would have subtly improved the flavor. Read More
(22)
Rating: 5 stars
02/21/2004
This soup was delicious! I used frozen broccoli florets which made it a lot quicker to make. I used 2 cups of heavy cream because I didn't have any milk. Next time I will use a little bit more flour for thickening. This came out great and everyone liked it. Read More
(20)
Advertisement
Rating: 5 stars
09/30/2008
This was really good soup. I made it exactly as the recipe said. I will make this again and again. Read More
(12)
Rating: 5 stars
07/02/2008
This soup ROCKS!! I am not a fan Broccoli but do like Broccoli Cheese Soup and this recipe is the Best! I had to use powdered milk instead of milk/cream that this recipe called for but the taste was marvelous. I used a pressure cooker to soften the broccoli and continued as the directions indicated. I think I will double the recipe next time so I have some to put in the freezer. Read More
(11)
Rating: 4 stars
04/25/2008
Great soup! Even my 3 & 4 year old children ate it & I assure you they haven't eaten broccoli since baby food days! I added Thyme & omitted the celery. I will use sharp white cheddar next time I think it needed a little "bite" to it. Read More
(11)