Cream of Broccoli Soup II

Read Reviews (41)

"Bright broccoli florets make this creamy soup eye-appealing and extra delicious." — CORWYNN DARKHOLME

Directions

In large saucepan, combine broth, cream of mushroom soup, onion, celery and salt and pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes.
Add milk and bring to a boil.
In a small bowl, mix cornstarch and water until cornstarch is completely dissolved. Gradually add mixture to soup, stirring constantly. Simmer for 5 minutes and then add broccoli and cheeses, mixing until melted.

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Reviews More Reviews

Most Helpful Positive Review

Nov 02, 2008

This is a five star recipe with my changes. I halfed the chicken broth to 4 cups and substituted heavy cream for the cream of mushroom. I also add dijon mustard to my cheese broccoli soup, it is the secret weapon.

—House of Aqua

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Most Helpful Critical Review

Aug 19, 2008

This had a wonderful taste but the texture was all weird...I did what others had done and used potato flakes...maybe that was the problem? I prefer my broccoli cheese soup much creamier...I probably won't be making this again just b/c of that...it tasted good though!

—Shoppingbaby

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48 Ratings

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Nov 01, 2007

Yummy comfort food! Being vegetarian, I used veg broth. Also used cream of broccoli instead of mushroom soup. Used combination of shredded sharp cheddar and mixed shredded Mexican cheese blend. I finely diced half of the fresh broccoli before adding it to the soup (rather than using a blender) and the consistency turned out great! Will definitely make again!

—chloe_oregon

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Sep 24, 2008

yum!. i cooked the brocooli in with the onion and broth etc.

—terka

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Feb 26, 2008

I love this soup! It has a smooth texture and cheesy taste! Very easy and quick soup recipe! Leftovers are great too! I thickened with potato flakes like other reviewers as well-made it very quick and easy! Thanks for sharing!

—BaysMommy

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Sep 28, 2006

This is very easy, very tasty soup!! I cut down on the salt and used Chicken base unstead of chicken broth. I also slightly blended the broccoli...I will be making this recipe over and over again....Thanks!!!!

—LS6_POOH

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Jan 23, 2006

I made this soup for a large group and had all compliments and several requests for the recipe. I used a suggestion from another member to use instant potatoes instead of cornstarch. Excellent.

—Peggy

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Jul 18, 2004

Easy & tastes great. Used mashed potatoes to thicken, instead of cornstarch. Used cooked frozen brocolli with cauliflower. Will make again. Thanks, CD

—Julia II

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Nutrition

Calories
309 kcal
15%

Carbohydrates
16 g
5%

Cholesterol
50 mg
17%

Fat
18.8 g
29%

Fiber
1.4 g
6%

Protein
18.5 g
37%

Sodium
2389 mg
96%

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

Nutritional Information

Cream of Broccoli Soup II

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 309
** Calories from Fat: 169

% Daily Value *
** Total Fat 18.8g 29 %
** Saturated Fat 10.7g 53 %
** Cholesterol 50mg 17 %
** Sodium 2389mg 96 %
** Potassium 514mg 14 %
** Total Carbohydrates 16g 5 %
** Dietary Fiber 1.4g 6 %
** Protein 18.5g 37 %
** Sugars 5.6g
** Vitamin A 12 %
** Vitamin C 54 %
** Calcium 47 %
** Iron 14 %
** Thiamin 8 %
** Niacin 43 %
** Vitamin B6 9 %
** Magnesium 10 %
** Folate 23 %

* 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.