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Cream of Broccoli Soup II


"Bright broccoli florets make this creamy soup eye-appealing and extra delicious."
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servings 309 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 16g
  • 5%
  • Protein:
  • 18.5 g
  • 37%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 2389 mg
  • 96%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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{{model.addEditText}} Print
  1. 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.
  2. Add milk and bring to a boil.
  3. 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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Read all reviews 48
  1. 57 Ratings

Most helpful positive review

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...

Most helpful critical review

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 prob...

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Most positive
Least positive

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...

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. ...

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

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...

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 aga...

AMAZING. Just as good if not better than Panera's broccoli cheese soup. Creamy, cheesy and delicious. I used one can of chicken broth, 1 1/4 cup milk, 1 stalk celery, 1/4 of an onion, celery sal...

This recipe was simple and very tasty. I used chicken bouillon cubes because I didn't have any chicken stock. I also used half and half cream as well as the mushroom soup and with my immersion...

My whole family, even the 2 yr old loved this soup. The only thing I added was one tsp of nutmeg. the nutmeg takes out the bitter broccoli taste. I have made this soup several times and will mak...

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.