Rating: 4.5 stars 4.4
331 Ratings
  • 5 star values: 194
  • 4 star values: 102
  • 3 star values: 21
  • 2 star values: 5
  • 1 star values: 9

This is by far the best broccoli cheese soup I have been able to come up with. It's made with a roux, chicken stock, milk, a mix of cheese, and fresh broccoli.

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
18
Yield:
18 servings
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt the butter in a large pot over medium heat, and mix in the flour. Reduce heat to low, and cook, stirring constantly, about 2 minutes. Mix in the chicken stock and milk, and season with salt and white pepper. Bring to a boil, reduce heat to low, and simmer about 10 minutes.

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  • Bring a pot of lightly salted water to a boil. Place the broccoli in the boiling water, and cook 2 minutes, or until just tender. Remove from heat, drain, and set aside.

  • Gradually mix the processed cheese and Cheddar cheese into the large pot until melted. Mix in the broccoli. Continue cooking about 5 minutes.

Nutrition Facts

363 calories; protein 17.3g; carbohydrates 15.2g; fat 26.3g; cholesterol 80.5mg; sodium 1180.6mg. Full Nutrition
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