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Erin's Cheesy Broccoli Soup

Erin's Cheesy Broccoli Soup

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
CARAMOMMY

CARAMOMMY

The key to this delicious and creamy soup is cream cheese! Oh so good!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 669 kcal
  • 33%
  • Fat:
  • 54.4 g
  • 84%
  • Carbs:
  • 27.9g
  • 9%
  • Protein:
  • 21.1 g
  • 42%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 759 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

  1. Bring water and chicken bouillon granules to a boil in a pot. Add broccoli and onion; cook at a boil until tender, 10 to 12 minutes.
  2. Combine milk, margarine, flour, and cream cheese in a large pot over medium heat; cook and stir until the margarine melts and the mixture begins to thicken, about 5 minutes.
  3. Stir Cheddar cheese into the milk mixture; cook and stir until the Cheddar melts completely.
  4. Pour the broccoli mixture into the cheese mixture in the large pot; stir well.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

mary w
21

mary w

12/15/2012

Very good - I was looking for a recipe that didn't use processed cheese. This recipe turns out creamy and has great flavor. I used chicken broth instead of the water and bouillon but other than that, I made it as written. I think I will add 1/2 tsp white pepper next time.

smvallet
14

smvallet

11/16/2012

Very easy and delicious! I was looking for a recipe that called for real cheese. Was happy to find this one. I left out the flour completely and thickened it with cornstarch instead. Also, I added some pepper and garlic powder. My kids ate it up!

kayekrebs
10

kayekrebs

11/15/2013

I made some modifications and certainly, feel with those it's a 5-star. First, I melted the butter in a large pan, then sauted onion, minced celery, grated carrot, garlic and shallot, as I think this was the main reason for the flavor, without it, I think it would be lacking. I then added some white pepper and salt. After the veggies softened, I added only about 2 or 2 1/2 T flour, which ended up being plenty to thicken this. I like the idea of dry mustard, but did not have any on hand or would have added it. I whisked in the milk, slowly till well combined. I then added in the cooked broccoli that I had cooked in vegetable stock. I then pureed this a bit with an immersion blender. I then added the softened (room temp) cream cheese (only used about 4 oz) and whisked that in. I added the cheddar cheese (more like 1 1/2 cups) and stirred to melt it. I had reserved a bit of the cooked broccoli and chopped it small, to add some texture to the soup, which was really nice. I served this in mini bread bowl, big hit with the kids, for fun-factor! The base idea of this recipe is really good, mostly because it does not call for process cheese food or to add a can of 'cream of something' soup, but is much more HOMEMADE.

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