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!
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.
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!
Wow, this soup has wonderful flavor! I used half pepper jack and half cheddar and added some pink Himalayan salt.
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.
Very flavorful. I used this recipe very loosely, but I think the creator had a lot of good ideas. It's an easily modified soup. I used twice as much broccoli, homemade frozen chicken stock, and leftover frozen mashed potatoes (cleaning out the freezer!). I added a few cloves of garlic and added some thyme and celery salt (since I didn't have celery on hand). I know it doesn't seem like followed the recipe but I did follow her directions for preparing the "broccoli stock", the roux, and when to add the cheese. Oh after I made the "broccoli stock" I blended it all up (helps if my daughter can't see individual veggies to pick out). It was very good and I'd make it again, but next time I'd use less cheese or maybe none and just sprinkle on individual bowls.
Very flavorful, easy and stocked with vegetables. I didn't measure the vegetables, just eyeballed them, and used homemade chicken stock rather than the bouillon. I liked that this had milk rather than cream. Thanks, Janna for sharing your recipe.
* 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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