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Cheese Broccoli Soup Recipe

Cheese Broccoli Soup Recipe

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. YIELD: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


  • 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).

Nutritional Facts

1 cup: 472 calories, 31g fat (19g saturated fat), 88mg cholesterol, 1033mg sodium, 32g carbohydrate (17g sugars, 3g fiber), 18g protein

Reviews for Cheese Broccoli Soup

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Reviewed Jun. 8, 2016


Reviewed Jan. 30, 2016

"We really enjoy this soup. I use double the amount of broccoli, and I also use frozen broccoli florets and frozen sliced carrots for easier prep. I don't bother to thaw them - I simply cook them a little longer to begin with. I also add 1 tsp of black pepper in when pouring in the broth and milk, and it seems to give it just enough seasoning. It's a good, filling soup, quick to prepare and easy to make!"

Reviewed Nov. 21, 2015

"I used sharp white cheddar instead of the processed cheese. Next time I will omit the carrots and use more broccoli. Also, maybe using some of the broccoli cooking liquid would give it more broccoli flavor. I noticed some comments about lack of seasoning. I didn't even notice that salt and pepper was not listed since I always add salt and pepper as I cook. Taste and adjust."

Reviewed Oct. 7, 2015

"I tried this recipe about two years ago and it has been my "go-to" ever since! My friends and family request this soup throughout the whole year and it even faired well at a company pot-luck. The only change I make is using a mild cheddar instead of velveeta, makes for a more natural taste. This makes quite a bit of soup, so I always end up freezing some leftovers. It heats up so easily and is great to have on hand in a pinch.

You wont regret making this one!"

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."

Reviewed Mar. 16, 2014

"Great soup and easy to make"

Reviewed Jan. 29, 2014

"Quick and easy recipe for a lite lunch"

Reviewed Jan. 19, 2014

"Sounded delicious, so we tried it last night. It had no flavor, in spite of adding salt and pepper. We tried several bites and ended up throwing it away. It's too bad, because I love a good broccoli cheese soup."

Reviewed Dec. 5, 2013

"Made this to use up some vegetables I had in the fridge. Was very happy with the results. I have passed some out to some friends. I will definitely make it again. Thanks. May put some in the freezer for later."

Reviewed Oct. 15, 2013

"I love this soup. always make a double batch."

Reviewed Jan. 31, 2013

"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 Dec. 21, 2012

"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 Dec. 17, 2012

"Very rich. I put half of the cheese and it was still too rich, but my husband loved it."

Reviewed Nov. 30, 2012

"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 Nov. 6, 2012

"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 Oct. 22, 2012

"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 Sep. 13, 2012

"the BEST!!! added pepper, salt and 1 cup of potatoes."

Reviewed Aug. 13, 2012

"It was easy and good! We liked it."

Reviewed Nov. 6, 2011

"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 Oct. 29, 2011

"I left out the carrots, used half the onions, and added some shredded cheddar at the end- it was REALLY good. :)"

Reviewed Sep. 22, 2011

"My family loved this, but I doubled it so I could freeze some for a later date. I also added garlic, and omitted celery. Everyone should try this one."

Reviewed Feb. 19, 2011

"This soup is fantastic! I added garlic, salt and pepper. I did not have the velvetta cheese and used cheddar instead worked great!!"

Reviewed Jan. 5, 2011

"Very good--husband relly liked it"

Reviewed Nov. 22, 2009

"I used cauliflower instead of celery, used less onion (because of the first review), and added 3/4 lb. instead of 1/2 lb. of Velveeta. It turned into a wonderful, cheesy cream of vegetable! It does need some salt and pepper to taste, but otherwise I highly recommend this easy, quick recipe!"

Reviewed Oct. 7, 2008

"To much onion, I did the recipe to the exact and it tasted more like onion soup then broccoli soup. I added real bacon and that helped take the fade the onion taste, all I need was some spuds and it would make a great potato cheesy patoto soup."

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