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Broccoli Cheese Soup

Broccoli Cheese Soup

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Karin Christian

Karin Christian

This is a great, very flavorful soup. Good for serving at luncheons or special gatherings with a quiche. To make this soup a little fancier, add 1 cup sliced mushrooms and 1 cup white wine with the onions.

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 15.1g
  • 5%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 1136 mg
  • 45%

Based on a 2,000 calorie diet

Directions

  1. In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
  2. Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
  3. In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.
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Reviews

Megan
1895

Megan

11/10/2003

For years, I wished that I could duplicate the broccoli and cheese at Chili's, where I worked in college. But since it wasn't made at the restaurant, I couldn't. Now, THIS recipe is as good, if not better than Chili's and every other restaurant B & C I've tried. On the advice of others, I doubled the cheese and the broccoli, used 1/2 and 1/2 instead of milk and I cut the cheese into small cubes for quick melting. It was incredible, and I will absolutely be making this soup often. For family or for guests, watch out--this will knock your socks off! Word of caution: after cheese has melted, turn stove heat down to low or the cheese will stick to the bottom of pot.

Serena
1519

Serena

1/14/2006

With some "alterations" this soup is awesome and deserves a very high rating! I used 6 Tablespoons of Butter (1/2 cup is just too much)... I added 2-3 cloves minced garlic to the onion… once the onion was tender/translucent I sauteed several chicken bouillon cubes and then added 2+ pounds of fresh broccoli to the onion/bouillon mixture and added 6-7 cups of water. I used heavy cream instead of milk. I still used the garlic powder to taste and added freshly ground black pepper too. I only used ½ cup of cornstarch and blended it with the soup broth instead of water. Lastly I used medium cheddar cheese and added it at the very end. If you’re unsure about deviating from the recipe, at least use fresh broccoli and cream or half/half and make sure to add the cheese at the end! It will make a delicious difference!

RABERNET
1075

RABERNET

1/17/2004

Mmmm, mmmm GOOD!!! I read all the reviews before making it and did a few "tweaks" to the recipe and I am blissfully happy with the results. Keeper recipe! Here are the "tweaks" that I made: I covered the broccoli with THREE cans of chicken broth instead of four. I used TWO bags (14 oz) of broccoli florets I used TWO lbs of Velveeta (actually I used the generic grocery brand, it was cheaper) Instead of mixing cornstarch with water, I mixed it with the FOURTH can of chicken broth.

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