Excellent Broccoli Cheese Soup

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READY IN 45 mins

Excellent Broccoli Cheese Soup

Read Reviews (178)

"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." — NATHAN TRUAX

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.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 45 mins

Reviews More Reviews

Most Helpful Positive Review

Jun 09, 2007

I have made this recipe twice for crowds and it has been a big hit! I only do 2 things differently. First, I saute an onion in with the butter in the beginning. Also, I have thrown in cubed potatoes with good results. This is a great "cheese soup base" that could be varied many ways-- chicken, carrots, potatoes, Kielbasa, etc.

—kherder330

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Most Helpful Critical Review

Sep 08, 2009

Whoa...My expectations were high when I found this recipe. First of all, this is way too much liquid unless you plan to drink the soup from a straw. I started with 7 cups of chicken stock and 7 cups of milk, and I could have used 6 of each. Also, I started with 5 cups of broccoli and then added another 5 cups. If I would have had more, I would have added it. I also added more cheese and thickened with cornstarch and water.... I will search for another Excellent Broccoli Cheese Soup..

—Deb V.

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220 Ratings

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Feb 20, 2008

This was a delicious recipe...MADE CHANGES, but I don't think they were too drastic. The entire family from baby to hubby LOVED it. My changes were: 1) used water and 3-4 Tbsp. chicken base paste (Tone's brand from Sam's -- no MSG)for broth, 2) Omitted salt, but used all that pepper! (Salt to taste before serving), 3) Cornstarch, for thickening: 1/3 cup mixed with a cup of the cold water or broth and brought to the boil in "step 1", 4) Broccoli: I steamed florets and small stems until just tender, then CHOPPED to my liking . I didn't measure, but would use more than two heads next time. 5) Added 3-4 Tbsp. white wine worcestershire. WOW!!!! If you can't find, try a small amount of regular. 6) Used 8 oz of sharp natural cheddar- no processed cheese. More would be even better.

—joy-of-jesus-smileymom

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Sep 23, 2004

This turned out great. I followed the recipe exactly after scaling it down to 6 servings. I would recommend doubling the amount of brocolli. DON'T FORGET TO SCALE IT DOWN. :) Enjoy...

—RogueOnion8

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Feb 08, 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!

—Penny

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Mar 03, 2007

This was the best broccoli cheese soup we have ever had. Before my husband even finished 1/2 of his first bowl, he said, "I hope you wrote this recipe down." I used only shredded sharp cheddar cheese and I added black pepper. We grow our own broccoli, so the home grown flavor does help. I have already made this three times and will continue to make it. This is a definite keeper.

—Kim

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Feb 11, 2008

I used steamed broccoli (with butter) instead of frozen- Boy does this make a difference!!! My hubby was digging out most of the broccoli for himself... :) and its just as good reheated. **I'm doubling the amount of steamed brocolli in the future.**

—Lady.Beth88

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Dec 08, 2006

This recipe will replace the recipe that my mother gave me, for sure. It was so easy! The recipe was just right for our family of 6 with enough leftovers for lunch the next day for everyone. We did add more broccoli and didn't use the processed cheese, just added about a cup more of sharp cheese. My boys ages 10, 8 and 5 loved it. Served with crescent rolls. Yum!

—LISAREC

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Nutrition

Calories
363 kcal
18%

Carbohydrates
15.2 g
5%

Cholesterol
81 mg
27%

Fat
26.3 g
40%

Fiber
0.9 g
4%

Protein
17.3 g
35%

Sodium
1181 mg
47%

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

Nutritional Information

Excellent Broccoli Cheese Soup

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 363
Calories from Fat: 237

% Daily Value *
Total Fat 26.3g 40 %
Saturated Fat 16.1g 81 %
Cholesterol 81mg 27 %
Sodium 1181mg 47 %
Potassium 405mg 11 %
Total Carbohydrates 15.2g 5 %
Dietary Fiber 0.9g 4 %
Protein 17.3g 35 %
** Sugars 9.3g
Vitamin A 22 %
Vitamin C 39 %
Calcium 64 %
Iron 9 %
** Thiamin 11 %
** Niacin 33 %
** Vitamin B6 8 %
** Magnesium 13 %
** Folate 21 %

* 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.