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Broccoli Cheese Soup VIII

Broccoli Cheese Soup VIII

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This is really yummy and cheesy soup. Every time I've made it, people beg for the recipe! I use the (non-metallic) pot of my slow cooker to cook this soup in the microwave, but you can cook it more slowly in the slow cooker itself if you prefer. This is especially great with bread bowls.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 15 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 19.2 g
  • 30%
  • Carbs:
  • 17.7g
  • 6%
  • Protein:
  • 14.3 g
  • 29%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 953 mg
  • 38%

Based on a 2,000 calorie diet


  1. Steam the broccoli in a steamer or in a colander over boiling water until tender and bright green, 15 minutes. Set aside.
  2. In a large microwave safe bowl, combine half-and-half, 2 cups water and cheese. Cook in microwave until cheese is melted and smooth, stirring every 2 minutes. Stir in salt, pepper and garlic powder and cook 2 minutes more. In a separate bowl, combine cornstarch and remaining 2 cups water, stirring to dissolve. Whisk the cornstarch mixture into the soup. Return the soup to the microwave, heating and stirring every 2 minutes until thick. Stir in broccoli; heat once more and serve.
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This recipe is much too large to be prepared in a standard size microwave oven. I made the full batch in my slow cooker, and it was filled to the brim. It was OK, though the taste of processed cheese was heavier than I tend to prefer.


Recipe was ok, but will probably try a different recipe next time I make it.


This is a nice recipe to add dices of ham and potatoes too