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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
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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...
Reviewed on Nov. 15, 2011 by tcarver
Very easy and the kids loved it.
Reviewed on Nov. 05, 2011 by lgibbs101
make this all the time. I add a squeeze of spicy brown mustard. Just for a little somthing extra.
Reviewed on Jul. 13, 2011 by ndreamer
I subbed in some heavy cream for some of the milk. I also added a clove of garlic and a little nutmeg. Certainly needs more broccoli than it calls for. My husband loved this and he's pretty picky.
Reviewed on Mar. 14, 2011 by kbgrzego
I added extra cheese to make it extra yummy! Tasted just like something I would order in a restaurant.
Reviewed on Oct. 04, 2010 by kerrilane
Really yummy! Needed a little extra salt and pepper. It's really high in fat, so next time I'll try cutting back on the butter and increasing the broccoli.
Reviewed on Sep. 25, 2010 by jessie34
I doubled the recipe and added frozen broccoli, cauliflower and carrots. It was delicious! This one is a keeper.
Reviewed on Sep. 13, 2010 by fsusunflower
My whole family loved it! Very easy to make and recipe can be doubled easily. The texture was smooth and it had a nice consistency--not too thin or too thick.
Reviewed on Mar. 17, 2010 by MelissaV81
DELICIOUS! Recipe was wonderful the way it is but next time I might add rice.
Reviewed on Feb. 02, 2010 by AnitaPenrose
Love it, its so quick and easy. Make it quite often.
Reviewed on Jul. 12, 2009 by rharkless
The soup was a big success - my mother-in-law said it is the best she's had! I did make some adjustments to lighten it up a little, though. I increased the yield by 6x but kept the butter to 1/4 c. and used almost twice the called-for amt. of broccoli. Worth repeating!
Reviewed on Dec. 10, 2007 by mariposa767
This turned out to be the best cheesy broccoli soup that I have ever had. My mother said the same thing! It was very easy to make and I have made it over and over again.
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