Best Cheesy Broccoli Soup

Best Cheesy Broccoli Soup

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Janna 0

"This is from a dear old friend when I first got married 30 some years ago. She's a Finlander from the Upper Peninsula of Michigan so it may be familiar to some of you. We needed lots of warm soup living in the cold northern region!"
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50 m servings 277 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 277 kcal
  • 14%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 720 mg
  • 29%

Based on a 2,000 calorie diet

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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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  1. Combine broccoli, potatoes, celery, carrots, and onion in a large stockpot; pour enough water over the vegetable mixture to cover. Add bouillon cubes to the pot. Bring the mixture to a simmer over medium heat; cook at a simmer until the vegetables are tender, about 20 minutes.
  2. While vegetables simmer, melt butter in a saucepan over medium heat. Stir flour into melted butter to incorporate. Slowly stir milk into the butter mixture, cooking and stirring until you have a thick sauce, 5 to 10 minutes.
  3. Reduce heat under vegetables to low. Stir sauce into vegetable mixture to combine with the liquid smoothly. Add cheese in small amounts, allowing each addition to melt into the soup before adding the next. Serve hot.


  1. 29 Ratings

Most helpful positive review

This base recipe resulted in an absolutely delicious broccoli cheese soup. I really like two things about this recipe. First, it uses natural cheddar instead of processed cheese. Second, it use...

Most helpful critical review

I followed the recipe almost to a tee. The only thing I did differently was use chicken broth instead of bullion cubes and I cooked the roux a couple of minutes before adding the milk. I also ad...

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This base recipe resulted in an absolutely delicious broccoli cheese soup. I really like two things about this recipe. First, it uses natural cheddar instead of processed cheese. Second, it use...

This was very good! I used a chicken base in place of the bouillon so played w/the amount a bit. Added salt & pepper, to taste. I liked the addition of the potatoes & carrots w/the broccoli!

Such a tasty recipe. I have made it 3 times. I know my husband likes it when he starts chopping vegetables for me. I stuck to the basic recipe without any changes.

This was a great recipe and it's really easy to make. I did change a few things to make it better. I added cauliflower and bacon, it took it from great to wow! I also upped the amount of water ...

Wow, this soup has wonderful flavor! I used half pepper jack and half cheddar and added some pink Himalayan salt.

Delicious! I also added cauliflower and bacon. I made the rue by sautéing the onion in bacon drippings. I omitted the potato and added extra cauliflower and broccoli. Will be making this recipe ...

Very flavorful. I used this recipe very loosely, but I think the creator had a lot of good ideas. It's an easily modified soup. I used twice as much broccoli, homemade frozen chicken stock, an...

Very flavorful, easy and stocked with vegetables. I didn't measure the vegetables, just eyeballed them, and used homemade chicken stock rather than the bouillon. I liked that this had milk rat...

I thought this was very good. I substituted chicken broth for the bouillon as I did not have the cubes and I prefer chicken broth and added water too. I pureed it a little bit as I like it a lit...

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