Cream of Broccoli Cheese Soup II

Cream of Broccoli Cheese Soup II


"It's creamy, it's cheesy and it's good. You can add chicken if you like. I season the broth with garlic powder, pepper, sugar and salt."


1 h servings 195 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 13.8g
  • 4%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 370 mg
  • 15%

Based on a 2,000 calorie diet

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  1. In a large pot over medium heat, combine broth, broccoli, onion, carrots and bay leaf. Bring to a boil, then reduce heat and simmer until vegetables are tender. Remove bay leaf. (At this point, you may remove the broccoli stalks, carrots and onion and puree in a food processor, then return them to the pot, if desired.)
  2. Stir in the cheese until melted. Adjust seasonings. Stir in half-and-half and heat through.
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  1. 20 Ratings


This was very good and easy to make but the first time we made the mistake of pureeing the whole soup. It made it too thin. The next time we purreed only half the soup. It is better with a littl...

Can't figure out for the life of me why people send in a so-called review that ends up with numerous revisions or a completely different recipe. If you want to submit a recipe just do it....don...

This soup was so simple and quick to make, and it tasted fantastic, equal to something I would expect at a restaurant. I followed the recipe except that I added cubed cheddar cheese. I pureed th...

I'm not a huge fan of using processes American cheese so I used a powdered cheese instead and my wife loved it. (She is the connoisseur of Broccoli soup). I thought it was good also. A better wa...

I give this 5 stars! The recipie was very basic & filling. The only thing I changed was I used 1/3c of heavy whipping cream in lieu of the other dairy (didn't want to trudge back out to the st...

Pretty easy to make! Very tasty! I also added some leftover rice (from chinese take out) to the mix and added a bit more chicken broth to make it thicker. Will be making this again for sure. Big...

I followed the recipe to the letter. At the beginning, I thought, "Hey, despite the recipe, I should really use a roux." Well, darn me for not listening to myself because my soup was like vegg...

This is a great recipe, if you make it to thin by pureeing you can add a corn starch/water mix as a thickener. This made it a great consistency.

Loved the soup but made it a lot more interesting using 300 G of Gorgonzola cheese and using just enough (sour) cream to decorate the bowls...doesn't need all that cream