Read reviews (21)
Rate recipe
My husband Eric and I eat dinner together to spend some quality time together. This cheesy soup is proof that soup doesn't need to be made in big batches to be good.—Cheryl McRae, West Valley, Utah
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 494 calories, 37 g fat (24 g saturated fat), 116 mg cholesterol, 1,145 mg sodium, 26 g carbohydrate, 2 g fiber, 16 g protein.
Originally published as Broccoli Cheddar Soup in Taste of Home June/July 1995, p16
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Feb. 18, 2013 by deboralbtn
I always seem to have the ingredients to make this soup. We like a little more cheese than the recipe calls for. It's very easy to put together. Double or triple the recipe to serve more. It's a keeper.
Reviewed on Feb. 05, 2013 by susnan
I'll keep this recipe on hand for a quick warm meal. I omitted the salt and increased the cheese. Served with cornbread - delicious!
Reviewed on Jan. 05, 2013 by juliet_1882
I liked the soup, but I added about 1/2 to 1tsp of worcestershire sauce, 1/2 clove of garlic finely minced, and a little cayenne powder. I also sauteed the broccoli with the onions and butter, because I like my broccoli a little more soft.
Reviewed on Dec. 27, 2012 by CA Native
I forgot to add that we pour the soup into a blender, blend and then return to the pot to simmer a little while longer.
We make this every December 26 and love it. We usually triple the recipe.
Reviewed on Nov. 09, 2012 by HoneySickle
This soup is good, i suggest not addig the salt until you add alll the ingredients and after you taste it. The cheese gives it a lot of salt so it was too salty. I also used heavy cream and milk and added more broccoli.
Reviewed on Sep. 20, 2012 by jessie.melanson
I doubled the recipe for my family of 4 and it was MORE than enough. The soup was very good itself, however I thought it was missing something at the end. I added a probably a 1 1/2 tsp. of garlic powder and that did the trick for me! Thanks for a great, quick, and easy dinner!
Reviewed on May. 07, 2012 by mpnlvs
boiling a recipe with milk in it makes it curdle. It had a strange texture with that and not much flavor. I won't be making this again. sorry.
Reviewed on Jan. 26, 2012 by estancia11880
This was very good! I used vegetable stock, doubled the recipe and halved the butter. This gave my mother and I a generous dinner portion and a lunch portion each! Will definitely be making this again!!
Reviewed on Dec. 02, 2011 by aug2295
This was good, especially considering how easy it was. Needed something more, though...
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013