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Cheese Broccoli Soup

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 Velveeta, cubed

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, remove vegetables 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, 8-10 minutes. Add vegetables; heat until tender. Add cheese; heat until cheese is melted.

Nutrition Facts

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

Reviews

Average Rating: 4.589743
  • LYNDA
    Feb 18, 2019
    This is the best broccoli soup I've ever had! I made 2 small changes. I only put in one cup of carrots and cut the flour back to 1/2 cup to match the amount of butter. The soup was a perfect thickness. This is a keeper recipe.
  • lv7a
    Oct 11, 2017

    I made before loved

  • schamberlain
    Jan 27, 2017

    This is a good soup for playing with. I cooked the veggies in chicken broth and used that broth in the soup. The soup was very thick with 3/4 c flour so i used almost 4 c broth to thin it out. Also used 3 c broccoli and salt and pepper.

  • lpugh9
    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.

  • hicks91
    Jun 8, 2016

    Awesome

  • Mrs.JuneCleaver
    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!

  • jmkasprak
    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.

  • bsteve11
    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!

  • itslove
    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!!

  • kathydew
    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.

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