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

Cheese Broccoli Soup Recipe

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4.5 25
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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. —Evelyn Massner, Oakville, Iowa
TOTAL TIME: Prep: 5 min. Cook: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 5 min. Cook: 30 min.
MAKES: 6 servings


  • 2 cups sliced fresh carrots
  • 2 cups broccoli florets
  • 1 cup sliced celery
  • 1-1/2 cups chopped onion
  • 1/2 cup butter
  • 3/4 cup all-purpose flour
  • 1 can (10-1/2 ounces) condensed chicken broth, undiluted
  • 4 cups whole milk
  • 1/2 pound process cheese (Velveeta), cubed

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.


  1. In a large saucepan, bring 2 quarts water to a boil. Add carrots, broccoli and celery; cover and boil for 5 minutes. Drain and set aside.
  2. In the same saucepan, saute onion in butter. Add flour and stir to make smooth paste. Gradually add chicken broth and milk. Cook until mixture thickens, about 8-10 minutes. Add vegetables; heat until tender. Add cheese; heat until cheese is melted. Yield: 6-8 servings (2 quarts).
Originally published as Broccoli Cheese Soup in Bountiful Harvest Cookbook 1994, p54

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.

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Reviewed Sep. 9, 2015

"I tried this recipe last night and it was terrific. I added mushrooms at 5 minutes boil time and boiled for 2 more minutes. After the soup was completed I felt it needed acidity so I added 1/2 can of rotel original and it was a great ending to a great day!!"

Reviewed Feb. 22, 2015

"I'm cooking for 2 using lower sodium, lower fat. So I cut everything down 1/4 of all ingredients. The salt in the chicken broth & processed cheese seemed very salty to me but I don't use much salt. I used much less cheese (1 1/2" chunk) & only 1 T. butter & it was plenty for flavor. I sauteed green onion & diced celery before adding broccoli & cauliflower (instead of carrots). I added ground dried garlic, lemon pepper, & a pinch of nutmeg after reading other reviews. I whisked the milk and flour since I used less butter."

Reviewed Feb. 1, 2015

"This recipe is so simple and quick. I usually do add some salt and pepper and garlic powder, occasionally lemon pepper, too."

Reviewed Nov. 11, 2014

"This soup had no flavor! I added 1tsp of salt and 1/2 tsp of pepper and 1/2 teas nutmeg and it was O.K. but it still needed more salt and pepper. How did this recipe get by with no seasonings?"

Reviewed Oct. 8, 2014

"This is a great soup very creamy with a perfect taste of all of the vegtables. It is very appealing to eat also!! Very easy to make..... I will make this soup many times in the future. Very happy with the results."

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