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Excellent Broccoli Cheese Soup

SUBMITTED BY: NATHAN TRUAX PHOTO BY: MANDAPANDA616

"This is by far the best broccoli cheese soup I have been able to come up with. It's made with a roux, chicken stock, milk, a mix of cheese, and fresh broccoli."

RECIPE RATING:

Read Reviews (74)

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PREP TIME	15 Min
COOK TIME	30 Min
READY IN	45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

3/4 cup butter
3/4 cup all-purpose flour
9 cups chicken stock
9 cups milk
1 teaspoon salt
1 1/2 teaspoons white pepper
5 cups fresh broccoli florets
1 1/2 pounds processed cheese, shredded
3 cups shredded Cheddar cheese

DIRECTIONS

Melt the butter in a large pot over medium heat, and mix in the flour. Reduce heat to low, and cook, stirring constantly, about 2 minutes. Mix in the chicken stock and milk, and season with salt and white pepper. Bring to a boil, reduce heat to low, and simmer about 10 minutes.
Bring a pot of lightly salted water to a boil. Place the broccoli in the boiling water, and cook 2 minutes, or until just tender. Remove from heat, drain, and set aside.
Gradually mix the processed cheese and Cheddar cheese into the large pot until melted. Mix in the broccoli. Continue cooking about 5 minutes.

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REVIEWS

Reviewed on Sep. 23, 2004 by RogueOnion

This turned out great. I followed the recipe exactly after scaling it down to 6 servings. I... MORE

Reviewed on Feb. 20, 2008 by joy-of-jesus-smileymom

This was a delicious recipe...MADE CHANGES, but I don't think they were too drastic. The... MORE

Reviewed on Apr. 10, 2004 by BRANDI7236

This recipe is wonderful! Just watch the size of the recipe and scale down if you don't want... MORE

Reviewed on Jun. 9, 2007 by kjf330

I have made this recipe twice for crowds and it has been a big hit! I only do 2 things... MORE

Reviewed on Mar. 3, 2007 by Kim

This was the best broccoli cheese soup we have ever had. Before my husband even finished 1/2... MORE

Reviewed on Dec. 8, 2006 by LISAREC

This recipe will replace the recipe that my mother gave me, for sure. It was so easy! The... MORE

Reviewed on Feb. 23, 2008 by Daina

i tweaked this a little by adding 3 med. sized carrots and blanched them with my broccoli. i... MORE

Reviewed on Feb. 11, 2008 by steponme81

I used steamed broccoli (with butter) instead of frozen- Boy does this make a difference!!! My... MORE

Reviewed on Feb. 8, 2008 by Penny

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

Penny
Feb. 8, 2008

I had to go buy a larger pot to make this for my family it's so great!! When making it in my standard 6 qt. dutch oven (making 12 servings) it would disappear so fast! This is a fabulous base for any cheese soup. As a broccoli soup it is wonderful so we decided to use the base for and try a potato soup and that turned out amazing as well. Tonight we made it as potato soup and used 1 cup of margarine and 1 cup of flour. We then use 7 cups of chicken stock and 7 cups of milk, 2 lbs of velveeta and 8 cups of shredded mild cheddar then added steamed potatoes, sautéd onions and some shredded carrots. We always add more broccoli than it calls for when we make the broccoli soup and we like the broccoli stems chopped pretty fine. I really can't rave about this enough as it is a huge hit with my whole family. I'm thinking of trying it next time with cauliflower! I'll let you know how it turns out but I'm sure it will be great too. Also just to let you know we only lightly salt the veggies when we steam them then only use about 1/4 to a 1/2 of tsp of salt or it can get too salty but I do increase the pepper just a bit. If you haven't tried this yet please do. You'll be so happy you did!

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3 users found this review helpful

I had to go buy a larger pot to make this for my family it's so great!! When making it in my... MORE

Reviewed on Mar. 28, 2007 by LALMUFFIN

This truly is "Excellent!" Followed recipe exactly, but next time I will add more broccoli and... MORE

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