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

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4.5 29 38
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 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 cup: 494 calories, 37g fat (24g saturated fat), 116mg cholesterol, 1145mg sodium, 26g carbohydrate (11g sugars, 2g fiber), 16g 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


Reviews for Broccoli Cheddar Soup

AVERAGE RATING
(38)
RATING DISTRIBUTION
5 Star
 (26)
4 Star
 (8)
3 Star
 (3)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
tammycookblogsbooks 218610
Reviewed Jan. 23, 2015

"This recipe comes together easily and tastes good. To get more out of this recipe for my family of seven I use 1 & 1/2 of the amounts for the following ingredients - flour, salt, pepper, milk, and chicken broth. An example of this would be to use the 1/4 cup of flour called for in the recipe and then use an additional 1/8 cup of flour."

MY REVIEW
AmyJo65 217032
Reviewed Jan. 5, 2015

"I made this tonight for dinner and it was delicious! Of course I doubled the recipe because I love leftovers and I tweaked it a bit. I added finely chopped carrots and celery about a 1/8 of a cup each, and when you're sauteing the vegetables in the butter, you need to start with the carrots and celery first and saute about 10 minutes and then add the onion . I also added about an 1/8 tsp of minced garlic. then continued as the recipe says. I got pretty ambitious and made potato cheddar soup using the same base except I used half the amount of chicken stock and replaced it with some of the water I cooked the potatoes in. Amazing soup! I will be sharing this with my friends and family"

MY REVIEW
oushero 215852
Reviewed Dec. 25, 2014

"The ingredients are correct and make an OK broccoli soup without much zing but still good. As many reviewers stated, the order and the manner in which the ingredients are added will more likely yield a clumpy texture. I just made the soup but luckily I knew how to mix the ingredients in. This is a basic concept of making roux and sauce Bechamel.

I suggest the following:
Melt the butter in a saucepan together with the flour while mixing them with a spatula. Make the mixture boil on low to medium flame for a few minutes. Your end result should be golden yellow. The idea behind mixing and boiling them together is to eliminate flour taste.
Then start adding cold milk in small batches constantly whisking the mixture. Pour and whisk. Repeat. The mixture will "plump up" while absorbing the milk. Just whisk continuously until you add all the milk. Keep on the low to medium flame and whisk until the mixture boils. The hotter it becomes the thicker it will be. It will reach its maximum thickness once it boils. The consistency depends on the amount of flour vs milk.
Unless you do something totally wrong this method will guarantee you no clumps.
Note: cold milk makes the mixture more watery and therefore easier to whisk. Should you use hot milk instead, this will create thicker mixture to begin with. I prefer to rather boil it afterwards than to use boiling/hot milk. Whisk, whisk, whisk.... and it will be perfect.
Add the cheese into the mixture and mix it in either with your spatula or with the whisk.
Nothing will clump or curdle."

MY REVIEW
abashu 512
Reviewed Oct. 31, 2014

"I liked it, it was easy to prepare. Tasted good and especially good on a cold day. I added more cheese though."

MY REVIEW
jennt1981 646
Reviewed Aug. 28, 2014

"This was such a simple recipe and my family loved it. We like a lot of broth so I used 2 cups of whole milk (because that's what we have for the baby), 2 cups chicken broth and 1 1/2 cups of cheese to balance out the liquid addition. I used 1 head of broccoli chopped fine. I served the soup with fried bologna and tomato sandwiches. It was the perfect end-of-summer dinner!

P.S. Like others, I also found this soup to be a bit too thick. Another reason I added the additional milk and broth. Maybe use a bit more butter than flour?"

MY REVIEW
Worshipguy 860
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
ClydeWoman 198314
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
shortbreadlover 849
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
ladyayla121 136
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
deboralbtn 573
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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