Best Cheesy Broccoli Soup Recipe - Allrecipes.com
Best Cheesy Broccoli Soup Recipe
  • READY IN 50 mins

Best Cheesy Broccoli Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    50 mins

Directions

  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.
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Reviews More Reviews

May 05, 2013

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!

 
Jan 13, 2014

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.

 
Nov 09, 2013

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 used a variety of vegetables to add depth of flavour, not only broccoli, but potato, celery, onion and carrot. That said, I did do some things differently from the recipe. Of course, I added salt and pepper. I also added about a teaspoon of thyme (dried) and a large pinch of nutmeg. I cooked the vegetables for longer than 20 minutes to ensure they were tender, and also cooked the flour and butter roux for 1 to 2 minutes to ensure there was no floury taste to the soup. Served with crispy garlic toast for a lovely warming dinner. Thanks!

 
May 23, 2014

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

 
Apr 18, 2014

Simple and quite tasty. I had some cubes of cheese leftover from a party, so I substituted them for the shredded cheddar (mix of cheddar and pepper jack), and I had vegetable broth on hand so I used that in place of the bouillon and water. It seems like it would be so easy to adapt to other vegetables.

 
Apr 02, 2014

I used a grated sweet potato instead of white potato. I also used velveeta and 4oz cream cheese instead of cheddar. Fantastic.

 
Mar 31, 2014

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, and leftover frozen mashed potatoes (cleaning out the freezer!). I added a few cloves of garlic and added some thyme and celery salt (since I didn't have celery on hand). I know it doesn't seem like followed the recipe but I did follow her directions for preparing the "broccoli stock", the roux, and when to add the cheese. Oh after I made the "broccoli stock" I blended it all up (helps if my daughter can't see individual veggies to pick out). It was very good and I'd make it again, but next time I'd use less cheese or maybe none and just sprinkle on individual bowls.

 
Mar 29, 2014

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 rather than cream. Thanks, Janna for sharing your recipe.

 

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Nutrition

  • Calories
  • 277 kcal
  • 14%
  • Carbohydrates
  • 17.5 g
  • 6%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 18.8 g
  • 29%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 10.5 g
  • 21%
  • Sodium
  • 720 mg
  • 29%

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

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