Creamy Broccoli Soup Recipe -
Creamy Broccoli Soup Recipe

Creamy Broccoli Soup

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"A quick, creamy, hearty soup."

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings


  1. Bring broth to a boil. Add broccoli and onion. Cook for five minutes, or until broccoli is tender.
  2. In a separate bowl, slowly add milk to flour, and mix until well blended.
  3. Stir flour mixture into broth mixture. Cook, stirring constantly, until soup is thick and bubbly. Add cheese if desired; stir until melted. Add seasonings and serve.
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Reviews More Reviews

Most Helpful Positive Review
Apr 14, 2006

This was easy. Based on other reviews, I pureed the broccoli/onion base. Then I added some finely chopped red peppers and chicken to give it texture and color. Don't let the soup boil after adding the cheddar- it will separate and you'll end up with something you didn't want.

Most Helpful Critical Review
Jul 30, 2010

This is very good, but not exceptional. However, it's great if you want cream of broccoli with fewer calories - a very tasty compromise.

Apr 26, 2007

Quick, easy and very tasty! I have now made this soup three times, in less than 2 weeks time. My 3 1/2 year old son declared it delicious and has been requesting it! The only thing I don't agree with is the amount servings. One recipe will feed my husband, my son and myself, along with a sandwich or burger, without a drop left. Also, I know it says that the cheese is optional, and I suppose it is. However, I used aged sharp white cheddar. Oh my, that is good. I also grated the onion on my cheese grater instead of chopping. That way we get the flavor of the onion and my son can't find them! Tonight we added some chopped cooked chicken and cooked pasta for a complete meal. I used to make a more complicated broccoli soup, but this one has replaced it!

Jan 25, 2008

I tried and rated this recipe in 2004, but because I had to add so much more broccoli than called for I guess I didn't bother to keep it in my recipe box, so today I read reviews and tried it again. Made 2 batches--1 with oregano and Mexican 4 cheeses from Kraft--the other no oregano and cheddar. I tried each batch before putting in the cheeses. My opinion is 1) you need twice as much broccoli as the recipe calls for 2)cheese is a must, 3)the amount of oregano was negligible. I preferred the oregano/Mexican chhese, but both were good. I will use this recipe again only with my alterations!!!

Aug 14, 2006

Excellent and so easy! I made a few changes. I cooked the onion and one minced clove of garlic in 2 Tbsps of butter then I added the broth brought it to a boil and tossed in the broccoli. I didn't add the cheese to the soup, but served it as a garnish on top. My husband and I gobbled it up and soaked up the creamy broth with crusty french bread. Thanks for the recipe Marge! I'll definetly make it again.

Jun 24, 2003

I added powdered mustard and worcestershire sauce for extra zip. My husband loved this soup! I'm sure I'll be making it many times and it was so easy!

Mar 27, 2012

I am watching my carb intake so I omitted the flour completely and cut back on the milk quite a bit. The milk I used was fat free evaporated milk which made it creamy and thickened it up on it's own. I just added enough to give it a "creamy" look. This was very good--the cheeze was just enough to give it a nice flavor without going overboard. My husband even commented that it was good and he's not much of a soup eater. Next time, I think I'll puree the broccoli/onion with the chicken broth before adding the other ingredients and I'll add fresh minced garlic.

Aug 27, 2009

Very good. I added one diced stalk of celery and one diced carrot. Also added somme thyme and garlic power. Pureed some of the soup it the end- so it was part smooth and part chunky. Add the cheese...that shouldn't be optional.


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  • Calories
  • 161 kcal
  • 8%
  • Carbohydrates
  • 9.1 g
  • 3%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 9.2 g
  • 14%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 10.8 g
  • 22%
  • Sodium
  • 481 mg
  • 19%

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

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