Chunky Broccoli Cheese Soup


"You're gonna LOVE this! It's great served with broccoli cornbread!"

Ingredients 25 m {{adjustedServings}} servings 630 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 630 kcal
  • 32%
  • Fat:
  • 43.7 g
  • 67%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 36.5 g
  • 73%
  • Cholesterol:
  • 145 mg
  • 48%
  • Sodium:
  • 2368 mg
  • 95%

Based on a 2,000 calorie diet

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  1. In a large soup pot over medium heat, cook onion in butter until onion is translucent. Stir in cream of chicken, cream of mushroom, cream of celery, broccoli, chicken, processed cheese, mushrooms and milk. Cook, stirring frequently, until cheese is melted and broccoli is tender, 10 to 20 minutes. Serve at once.
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Reviews 9

  1. 11 Ratings


Tasty, but the moisture that comes out of the mushrooms makes it thin and watery. Pre-cooking the mushrooms would probably help.

Missi K

Fresh broccoli is cheap & plentiful this time of year, and I was looking for something easy that doesn't use FROZEN broccoli. This did it. I loooooved it! I did make it last minute, so I didn't have some of the ingredients. Here are my substitutions... 1. No cream of celery soup, so I chopped some celery (abt 1 cup) and cooked it with the onion. 2. No milk... Added 1 cup half & half and 2 cans of chicken broth and 1 can cheddar cheese soup. Only used 2 cups cheese (shredded cheddar, not processed) 3. Had frozen grilled chicken breast strips. Used them instead of the canned. 4. No mushrooms... no substitution. : ( Will definitely do this again. VERY easy! One suggestion: If you have one of those small food processors, chop the onions, celery & broccoli in the same container. Makes it very simple & fast!


I took this to a soup supper and everyone LOVED it!! It was the only soup that was completely gone