NEXT RECIPE >

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

Cheese Broccoli Soup Recipe

Read Reviews
4.5 30 36
Publisher Photo
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

Ingredients

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

Directions

  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


Reviews for Cheese Broccoli Soup

AVERAGE RATING
(36)
RATING DISTRIBUTION
5 Star
 (25)
4 Star
 (9)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
lpugh9 User ID: 5334512 255152
Reviewed Oct. 8, 2016

"This soup was very good and creamy. I added a teaspoon of Jane's Mixex-Up Pepper seasoning which made it even better and three cups broccoli instead of two. I will make this often."

MY REVIEW
hicks91 User ID: 6731271 249204
Reviewed Jun. 8, 2016

"Awesome"

MY REVIEW
Mrs.JuneCleaver User ID: 7714446 242848
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!"

MY REVIEW
jmkasprak User ID: 2880256 237774
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."

MY REVIEW
bsteve11 User ID: 8560653 234147
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!"

MY REVIEW
itslove User ID: 7071800 232546
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!!"

MY REVIEW
kathydew User ID: 5244368 221154
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."

MY REVIEW
HMSell User ID: 2518217 219438
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."

MY REVIEW
karenlanderson User ID: 4354335 19959
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?"

MY REVIEW
catjaz111 User ID: 8027309 39578
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."

Loading Image