READY IN 40 mins

Broccoli Cheese Soup VI

Read Reviews (50)

"Creamy, cheesy broccoli soup in under an hour! This one is very mild, and so smooth." — Marjory

Directions

In a large pot over medium high heat, combine the broth, water, half-and-half, cheese, flour, onion flakes and ground black pepper. Whisk all together to break up any lumps.
Bring to a boil and reduce heat to low. Stir in the broccoli and simmer for 15 to 20 minutes, or until broccoli is tender.

Kitchen-Friendly View

PREP 10 mins
COOK 30 mins
READY IN 40 mins

Reviews More Reviews

Most Helpful Positive Review

Aug 13, 2012

I changed the cooking process around a bit. I was really hesitant to just wisk flour into a pot of ingredients as I really didn't want the flavor of flour to ruin my soup. I used four tablespoons of butter that I melted over medium high heat in my soup pot, then added the flour (reduced to four tablespoons) to make a roux. I cooked the roux to a golden brown before wisking in the chicken broth and half-n-half. Because I cut the flour back by half, I did NOT add the water. After the mixture had come to a boil, I wisked in the cheese a little at a time to prevent the cheese lumping up in the soup, then added in the onion flakes and chopped broccoli. The end result was nice though I do think it could use more cheese. Even with the change in cooking process, this soup didn't take any longer than 15 minutes to prepare.

—Sarah Jo

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Most Helpful Critical Review

Oct 05, 2009

This recipe is a good starting point but I wouldn't have liked it if I'd stopped where the recipe instructions did! It needs pureed to meet my expectations of broccoli cheese soup. To include that step, I added the broccoli to the broth/flour mixture but waited to add the cream and the cheese. Once the broccoli was tender, I scooped it into my blender with a slotted spoon and added some of the liquid and zipped it up until smooth and returned it to my pan. Then I added the cream and cheese. I agree with those who say it needs more cheese, I added probably double the amount (until I could taste it in the soup). Depending on your broth, you will definitely need to add salt as well.

—chellebelle

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65 Ratings

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Oct 07, 2009

I've made this several times. Double the cheese. Use fresh finely diced onion instead of dry flakes.

—Marina

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Oct 23, 2003

With a few adjustments, I thought this soup was great. I used a lot more cheese, and I also used a little American along with the cheddar. I thought this improved both the texture and the flavor. I will make this one often.

—SUHANSEN

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Sep 30, 2009

Great recipe! I made a few changes - I took a tip from the other comments and added more cheese and instead of onion flakes I sauted a chopped medium onion with a half a clove of garlic and a little water before adding the chicken broth (which I allowed to simmer with just the onions garlic and a little pepper for a little while to soften the onions) - I Love that this recipe called for REAL cheddar not "processed cheese product", and fresh broccoli! I used a mild cheddar but I probably should have mixed it with a sharper cheddar, even so the flavor was amazing!

—LittleAudrey

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Jan 06, 2011

This was a wonderful and easy soup. My family loved it. It was a little to watery and extra cheddar did not solve this. So I added instant potato flakes until it thickened up and added more seasonings, then served it in bread bowls. This is a keeper.

—amethestblaze

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May 22, 2007

Excellent. The cheese was all stringy and separate in the bottom of the pot at first, but gradually as the soup cooked it became fully incorporated. I used chicken broth that had salt in it and didn't need to add any additional salt like other reviewers have suggested.

—MEEMEEBULUGA

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Mar 30, 2009

This really was a great recipe but I had to jazz it up a little bit. I chopped up one slice of bacon and cooked it in the pot before I did anything else. Remove the cooked bacon bits and then sautee 1/4 c. chopped onions in the grease until tranlucent. As far as the cheese, I used 8 oz. of SHARP cheddar. At the end I added 1/2 c. of sour cream and the bacon bits; stir. YUMMY!!!

—Kathryn Aileen

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Nutrition

Calories
213 kcal
11%

Carbohydrates
14.6 g
5%

Cholesterol
35 mg
12%

Fat
12.1 g
19%

Fiber
1.8 g
7%

Protein
11.9 g
24%

Sodium
662 mg
26%

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

Nutritional Information

Broccoli Cheese Soup VI

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 213
** Calories from Fat: 109

% Daily Value *
** Total Fat 12.1g 19 %
** Saturated Fat 7.2g 36 %
** Cholesterol 35mg 12 %
** Sodium 662mg 26 %
** Potassium 408mg 11 %
** Total Carbohydrates 14.6g 5 %
** Dietary Fiber 1.8g 7 %
** Protein 11.9g 24 %
** Sugars 1.7g
** Vitamin A 14 %
** Vitamin C 88 %
** Calcium 27 %
** Iron 14 %
** Thiamin 15 %
** Niacin 38 %
** Vitamin B6 10 %
** Magnesium 9 %
** Folate 36 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.