Recipe by CARAMOMMY
"The key to this delicious and creamy soup is cream cheese! Oh so good!"
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chicken bouillon granules
1 (8 ounce) package
cream cheese, softened
shredded Cheddar cheese
Very good - I was looking for a recipe that didn't use processed cheese. This recipe turns out creamy and has great flavor. I used chicken broth instead of the water and bouillon but other than that, I made it as written. I think I will add 1/2 tsp white pepper next time.
I had to add a few spices to this dish to make it more flavorful. I added garlic powder, salt and pepper, seasoning salt and even a bit of cinnamon to give it something special. This really added to the already good soup. The only complaint that I had was that it was a bit too creamy. In all fairness that's just my personal taste! Great recipe! Might try again with ham or bacon bits!
I made some modifications and certainly, feel with those it's a 5-star. First, I melted the butter in a large pan, then sauted onion, minced celery, grated carrot, garlic and shallot, as I think this was the main reason for the flavor, without it, I think it would be lacking. I then added some white pepper and salt. After the veggies softened, I added only about 2 or 2 1/2 T flour, which ended up being plenty to thicken this. I like the idea of dry mustard, but did not have any on hand or would have added it. I whisked in the milk, slowly till well combined. I then added in the cooked broccoli that I had cooked in vegetable stock. I then pureed this a bit with an immersion blender. I then added the softened (room temp) cream cheese (only used about 4 oz) and whisked that in. I added the cheddar cheese (more like 1 1/2 cups) and stirred to melt it. I had reserved a bit of the cooked broccoli and chopped it small, to add some texture to the soup, which was really nice. I served this in mini bread bowl, big hit with the kids, for fun-factor! The base idea of this recipe is really good, mostly because it does not call for process cheese food or to add a can of 'cream of something' soup, but is much more HOMEMADE.
Very easy and delicious! I was looking for a recipe that called for real cheese. Was happy to find this one. I left out the flour completely and thickened it with cornstarch instead. Also, I added some pepper and garlic powder. My kids ate it up!
This is so good! I don't use processed cheese so this was perfect! I also added chopped carrots for extra nutrition and used a carton of broth instead of bouillon and water. My kids and husband loved it. This will be used again for sure!
Made this last night in the crock pot...it turned out great. Added the milk and cheese about 1/2 hour before I was going to eat it. My kids loved it...even my picky eater had 2 bowls full. I also blended it a bit at the end. My kids don't like onions, so if I can hide them I do. I will make this again and again!
I just made this and it's fabulous! It's such a thick and luxurious soup. The only things I did differently were adding some seasoning (salt, pepper, nutmeg and ground mustard),hit it slightly with the immersion blender, and using reduced fat cheddar, cream cheese and milk. I may use a little less cream cheese next time to loosen the consistency some. I am so glad to have found "the" broccoli cheddar soup for me and my family! If you like a certain bread company's broccoli cheddar, this is the closest homemade version I have found.
Excellent!! I used chicken broth, added chopped chicken breast, baby carrots, onions, red pepper, celery, and garlic. Very tasty, warm, colorful, and filling. Thanks!!
* Percent Daily Values are based on a 2,000 calorie diet.
Erin's Cheesy Broccoli Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 490
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