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This simple soup has basic ingredients, but it tastes so good. The green broccoli florets and the brilliant orange carrots make this creamy soup a colorful addition to any table.
Nutritional Facts 1 serving (1 cup) equals 472 calories, 31 g fat (19 g saturated fat), 88 mg cholesterol, 1,033 mg sodium, 32 g carbohydrate, 3 g fiber, 18 g protein.
Originally published as Broccoli Cheese Soup in Bountiful Harvest Cookbook , p54
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Reviewed on Jan. 31, 2013 by DaniTonn
We usually make a double batch of this one. We use 1% milk and 2% Velveeta and it still turns out great. We add a little salt, peppercorn pepper and Cholula to give it a little more flavor. It freezes great!
Reviewed on Dec. 21, 2012 by boyzoma
I steamed my veggies so they didn't get too mushy. I don't like to boil all the goodness out of them. I love celery so used 2 cups of that as well. Absolutely fantastic soup.
Reviewed on Dec. 17, 2012 by ekatiakarpova
Very rich. I put half of the cheese and it was still too rich, but my husband loved it.
Reviewed on Nov. 30, 2012 by Amy the Midwife
I made this for a group of friends and they all raved about it saying it was some of the best they've had.I did make a few changes. I added minced garlic to the sauteed onions and substituted some dry white wine for some of the chicken broth.
I made this for a group of friends and they all raved about it saying it was some of the best they've had.
I did make a few changes. I added minced garlic to the sauteed onions and substituted some dry white wine for some of the chicken broth.
Reviewed on Nov. 06, 2012 by JamieCarter
Loved the recipe I put my veggies in the pan with the butter and sautéed them all together w 1T of minced garlic. Then I also used 32 oz of low sodium chicken broth blending 1 cup of it with 1 cup of flour to create my paste. I then added 1/2 of the velveeta this called for and used more cheddar cheese this created a boom flavor! Very nutrient sense if u fry Ur veggies together vs dump off the water I will make it again
Reviewed on Oct. 22, 2012 by lbraden
Very good soup. I modified slightly. Added 1tsp minced garlic which I sautéd with the onion and celery. Added 3/4 tsp each of salt and pepper. Husband added sliced jalapeño to his bowl and loved the extra heat. Planning to add red pepper flakes to the next batch. Will make again.
Reviewed on Sep. 13, 2012 by selyfarm
the BEST!!! added pepper, salt and 1 cup of potatoes.
Reviewed on Aug. 13, 2012 by momio
It was easy and good! We liked it.
Reviewed on Nov. 06, 2011 by bobbi61554
Loved this soup. I did change a few things, I used 2 cups heavy cream and 2 cups milk, did not add the carrots or celery (did not have any) used chopped red & green pepper and a lot more cheese the called for. It had a bland flavor then I noticed it did not call for any seasonings, so I added seasoned salt, roasted garlic & pepper, then it was excellent.
Reviewed on Oct. 29, 2011 by coffeeaddict24
I left out the carrots, used half the onions, and added some shredded cheddar at the end- it was REALLY good. :)
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