Wisconsin Cheese Soup II

Wisconsin Cheese Soup II

147 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Recipe by  MEMBER81872

“I got this recipe from a friend. It is wonderful! Try serving it with a loaf of fresh bread.”

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Adjust Servings

Original recipe yields 4 servings



  1. In a small saucepan over medium-high heat, combine carrots, broccoli, water, and bouillon. Bring to a boil. Cover, reduce heat, and simmer for 5 minutes. Remove from heat, and set aside.
  2. In a large saucepan, cook onion in butter over medium heat until onion is translucent. Stir in flour and pepper; cook 1 minute. Stir in milk. Bring to a boil, then stir in cheese until melted. Stir in reserved vegetables and cooking liquid. Heat through, and serve.

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Reviews (147)

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A few simple changes easily elevated this 3-star recipe to 4-stars, and darned near to perfect. To begin with, as I was measuring out the carrots, I stopped at about 1/4 cup, thinking that using a full cup of carrots would be waaaaay too much. I filled the remainder of the 1-cup measuring cup with celery and we loved the addition/substitution. With not much in the way of diverse and complex flavors going on here, I thought it was important to make the very most of the flavors I DID have - namely, substituting a good chicken broth for the water and chicken bouillion called for and adding fresh minced garlic to the onions as they were being sweated out. Finely, while straight Cheddar is inarguably the best for flavor, replacing half of it with processed cheese (i.e. Velveeta) ensures a rich creaminess that is virtually guaranteed not to break down and separate. Several good shakes of salt and freshly ground pepper and we were rewarded with a rich, creamy, flavorful and comforting broccoli cheese soup. I garnished it with a crostini topped with a sprinkle of grated Cheddar cheese and a tiny broccoli floret. This, along with "Greek Chicken Wraps," also from this site, was a nourishing, easy, and laid back supper.



I love the fact that it doesn't use "processed cheese food" as that is just wrong. Anyway, yummy! A few changes: I was out of carrots, though I didn't miss them I'm sure they would have added a great flavor. I used homemade chicken stock instead of boullion. I also used my immersion blender to blend the broccoli/stock mixture. Lastly, after reading the reviews that it was too thick, I used equal amount of chicken stock and milk and the consistency was perfect. I will make this again, and again, and again...

Cindy DeOms

Cindy DeOms

This is absolutely the best cheese soup recipe I have ever tried. It is incredibly good by itself but especially good with a crusty bread. I have made it with celery instead of broccoli and if anything, it's better. My whole family raves about this.

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Amount Per Serving (4 total)

  • Calories
  • 449 cal
  • 22%
  • Fat
  • 33 g
  • 51%
  • Carbs
  • 18.9 g
  • 6%
  • Protein
  • 20.6 g
  • 41%
  • Cholesterol
  • 100 mg
  • 33%
  • Sodium
  • 523 mg
  • 21%

Based on a 2,000 calorie diet



previous recipe:

Cheese Soup with Broccoli


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Wisconsin Native's Beer Cheese Soup