Best Ever Creamy Soup Recipe -
Best Ever Creamy Soup Recipe
  • READY IN 1 hr

Best Ever Creamy Soup

Recipe by  

"Broccoli, cauliflower, spinach, potatoes, and cheese make this soup delicious. You eat one bowl and it'll fill you up!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr


  1. Melt the butter in a large pot over medium heat. Add onions, and saute until tender. Meanwhile, place the broccoli and cauliflower into a large pot with at least 6 cups of water. Bring to a boil, and cook until fork tender, but broccoli is still a vibrant green. Drain, and reserve 5 cups of the water.
  2. Pour the 5 cups of reserved water into the pot with the onions. Bring to a boil, and add potatoes, spinach and bouillon cubes. Cook for about 15 minutes, until potatoes are tender. Remove half of the soup, and puree in small batches using a food processor or blender. Return to the pan, and stir in the broccoli, cauliflower, and Cheddar cheese. Stir until cheese is melted, and serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Nov 30, 2006

This recipe definitly lives up to it's name as being the "best ever"! I made the soup last night to rave reviews. I made a few minor adjustments as follows. First, I added 1/4tsp. Cayenne Pepper to "kick it up a notch". Then I added 1/2 cup sour cream (yummy). And I made sure that the 2 cups of shredded cheddar cheese was sharp! That added so much more flavor. Excellent recipie. Would make again and again.

Most Helpful Critical Review
Nov 20, 2011

I hardly would call this the best ever anything. It's fine. I used 2 less potatoes than called for and the soup was still way too thick. I tried after eating two bowls of the soup to puree it, but its still too thick. Flavor wise it's fine, but not great. I would not make this soup again.

Jan 03, 2006

For taste, I would give this recipe way more than five stars! It tasted great--I loved the combination of vegetables, plus I added a couple of carrots, and substituted frozen chopped spinach. My only other additions were salt, pepper, and the tabasco that I add to all cheese soups. The texture of mine turned out crappy, though, but I'm pretty sure it's because I didn't have enough potatoes. I'd already started putting it together before getting out the potatoes, and I maybe had 1 1/2 pounds, so the cheese had nothing to stick to but itself. Despite that debacle, everybody loved it, and I will definitely try again!

Jan 10, 2006

If you have some time to prepare all the veggies and potatoes (it probably took me 45 minutes to chop everything) then it's worth the work! This soup was super creamy, I couldn't believe there wasn't milk or cream in it. I didn't chop the broccoli and califlower enough, so the pieces were too big- that's what I would change next time. Delicious!

Apr 06, 2011

Little pepper and it's perfect! Hooray for *real* food!! It's refreshing to find a recipe that's doesn't called for bags of frozen vegetables, dehydrated potatoes, canned soups and processed cheese!

Sep 27, 2007

I scaled this down to 4 servings. To make it vegetarian I used vegetable bouillon instead of the chicken. After tasting I added some garlic powder. My daughter likes her soup quite chunky so I only blended about a third of the soup. Very enjoyable and bound to be on the menu again. Many Thanks.

Jan 13, 2011

This was absolutely delicious! I have a hard time getting my husband to eat vegetables, but he loved this. It turned out very green, which I loved but he was hesitant about, but it was so good he didn't mind!

Jan 30, 2008

This soup has a fantastic flavor. My husband had oral surgery and needed something totally soft to eat; so we pureed the whole thing, broccoli, cauliflower and all. It was really tasty and had a great texture. However I am really looking forward to trying again with the original recipe when his mouth is healed.


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  • Calories
  • 324 kcal
  • 16%
  • Carbohydrates
  • 43.7 g
  • 14%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 12.1 g
  • 19%
  • Fiber
  • 7.6 g
  • 30%
  • Protein
  • 13.1 g
  • 26%
  • Sodium
  • 804 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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