“Bright broccoli florets make this creamy soup eye-appealing and extra delicious.” - by CORWYNN DARKHOLME
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- In large saucepan, combine broth, cream of mushroom soup, onion, celery and salt and pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes.
- Add milk and bring to a boil.
- In a small bowl, mix cornstarch and water until cornstarch is completely dissolved. Gradually add mixture to soup, stirring constantly. Simmer for 5 minutes and then add broccoli and cheeses, mixing until melted.
Nutrition
Amount Per Serving (8 total)
- Calories
- 309 cal
- 15%
- Fat
- 18.8 g
- 29%
- Carbs
- 16 g
- 5%
Based on a 2,000 calorie diet
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Reviews (41)
Rate This Recipe
"This is a five star recipe with my changes. I halfed the chicken broth to 4 cups and substituted heavy cream for the cream of mushroom. I also add dijon mustard to my cheese broccoli soup, it is the s..." See moreecret weapon."
chloe_oregon
"Yummy comfort food! Being vegetarian, I used veg broth. Also used cream of broccoli instead of mushroom soup. Used combination of shredded sharp cheddar and mixed shredded Mexican cheese blend. I fine..." See morely diced half of the fresh broccoli before adding it to the soup (rather than using a blender) and the consistency turned out great! Will definitely make again!"
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