Creamy Broccoli Soup

Creamy Broccoli Soup

220 Reviews 12 Pics
Recipe by  Marge

“A quick, creamy, hearty soup.”

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Adjust Servings

Original recipe yields 4 to 6 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 (220)

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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.



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!



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!!!

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Amount Per Serving (5 total)

  • Calories
  • 161 cal
  • 8%
  • Fat
  • 9.2 g
  • 14%
  • Carbs
  • 9.1 g
  • 3%
  • Protein
  • 10.8 g
  • 22%
  • Cholesterol
  • 28 mg
  • 9%
  • Sodium
  • 481 mg
  • 19%

Based on a 2,000 calorie diet



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Cheese Soup with Broccoli


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Cream of Broccoli Soup IV