Recipe by Janna
"This is from a dear old friend when I first got married 30 some years ago. She's a Finlander from the Upper Peninsula of Michigan so it may be familiar to some of you. We needed lots of warm soup living in the cold northern region!"
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water, or as needed to cover
shredded Cheddar cheese
This was very good! I used a chicken base in place of the bouillon so played w/the amount a bit. Added salt & pepper, to taste. I liked the addition of the potatoes & carrots w/the broccoli!
This base recipe resulted in an absolutely delicious broccoli cheese soup. I really like two things about this recipe. First, it uses natural cheddar instead of processed cheese. Second, it used a variety of vegetables to add depth of flavour, not only broccoli, but potato, celery, onion and carrot. That said, I did do some things differently from the recipe. Of course, I added salt and pepper. I also added about a teaspoon of thyme (dried) and a large pinch of nutmeg. I cooked the vegetables for longer than 20 minutes to ensure they were tender, and also cooked the flour and butter roux for 1 to 2 minutes to ensure there was no floury taste to the soup. Served with crispy garlic toast for a lovely warming dinner. Thanks!
Such a tasty recipe. I have made it 3 times. I know my husband likes it when he starts chopping vegetables for me. I stuck to the basic recipe without any changes.
Wow, this soup has wonderful flavor! I used half pepper jack and half cheddar and added some pink Himalayan salt.
Delicious! I also added cauliflower and bacon. I made the rue by sautéing the onion in bacon drippings. I omitted the potato and added extra cauliflower and broccoli. Will be making this recipe again!
I used 4c vegetable broth and pureed it (to get the veggies past my kids). It was plenty thick and didn't need the sauce. I kept the milk for creaminess and also added garlic, salt and pepper. Oh, I also used sweet potatoes. Great recipe that is very flexible and a MAJOR HIT with my kids! This is a new staple in our house.
Simple and quite tasty. I had some cubes of cheese leftover from a party, so I substituted them for the shredded cheddar (mix of cheddar and pepper jack), and I had vegetable broth on hand so I used that in place of the bouillon and water. It seems like it would be so easy to adapt to other vegetables.
I used a grated sweet potato instead of white potato. I also used velveeta and 4oz cream cheese instead of cheddar. Fantastic.
* Percent Daily Values are based on a 2,000 calorie diet.
Best Cheesy Broccoli Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 169
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