Broccoli Cheese Soup VI

Broccoli Cheese Soup VI

Marjory 0

"Creamy, cheesy broccoli soup in under an hour! This one is very mild, and so smooth."

Ingredients 40 m {{adjustedServings}} servings 213 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 14.6g
  • 5%
  • Protein:
  • 11.9 g
  • 24%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 662 mg
  • 26%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a large pot over medium high heat, combine the broth, water, half-and-half, cheese, flour, onion flakes and ground black pepper. Whisk all together to break up any lumps.
  2. Bring to a boil and reduce heat to low. Stir in the broccoli and simmer for 15 to 20 minutes, or until broccoli is tender.
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Reviews 53

  1. 69 Ratings

Sarah Jo

I changed the cooking process around a bit. I was really hesitant to just wisk flour into a pot of ingredients as I really didn't want the flavor of flour to ruin my soup. I used four tablespoons of butter that I melted over medium high heat in my soup pot, then added the flour (reduced to four tablespoons) to make a roux. I cooked the roux to a golden brown before wisking in the chicken broth and half-n-half. Because I cut the flour back by half, I did NOT add the water. After the mixture had come to a boil, I wisked in the cheese a little at a time to prevent the cheese lumping up in the soup, then added in the onion flakes and chopped broccoli. The end result was nice though I do think it could use more cheese. Even with the change in cooking process, this soup didn't take any longer than 15 minutes to prepare.


I've made this several times. Double the cheese. Use fresh finely diced onion instead of dry flakes.


With a few adjustments, I thought this soup was great. I used a lot more cheese, and I also used a little American along with the cheddar. I thought this improved both the texture and the flavor. I will make this one often.