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Broccoli Cheddar Soup Recipe
Broccoli Cheddar Soup Recipe photo by Taste of Home

Broccoli Cheddar Soup Recipe

Read Reviews (25)
4.48 25
Publisher Photo
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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings

Ingredients

  • 1/4 cup chopped onion
  • 1/4 cup butter, cubed
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups 2% milk
  • 3/4 cup chicken broth
  • 1 cup cooked chopped fresh or frozen broccoli
  • 1/2 cup shredded cheddar cheese

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.

Directions

  1. In a small saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Add broccoli. Cook and stir until heated through. Remove from the heat; stir in cheese until melted. Yield: 2 servings.
Originally published as Broccoli Cheddar Soup in Taste of Home June/July 1995, p16

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.

Reviews for Broccoli Cheddar Soup(25)

AVERAGE RATING
   (33)
RATING DISTRIBUTION
5 Star
 (22)
4 Star
 (7)
3 Star
 (3)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Mar. 10, 2014

I enjoy soup every now and then, but my son is allergic to potatoes so that limits what we can have. This was a great soup and I'm sure we'll be having it again.

MY REVIEW
Reviewed Jan. 10, 2014

I like that this recipe uses fresh, simple ingredients. I like to swap out the regular cheddar for sharp.

MY REVIEW
Reviewed Sep. 22, 2013

now that fall is here, it is soup time and i like a good brroccoli cheddar soup. this is good but i feel that it could be improved by using half and half and sharp cheddar cheese to improve the flavor. also a couple of drops of hot sauce could spice it up a bit.

MY REVIEW
Reviewed Jun. 13, 2013

How do i make it less thick. Also my flour clumped together before I even put the milk and broth in. did i use to much flour or not enough butter?

MY REVIEW
Reviewed Feb. 18, 2013

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.

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