Cream of Broccoli Cheese Soup II

Cream of Broccoli Cheese Soup II

17 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    1 h
Recipe by  JEANIE BEAN

“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.”

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Adjust Servings

Original recipe yields 10 servings



  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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Reviews (17)

Rate This Recipe


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 little more chunkyness to it.



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't bash others' recipes.



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 the soup with my hand blender until it was fairly smooth, and it turned out great! Everyone who tried it loved it.

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Amount Per Serving (10 total)

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

Based on a 2,000 calorie diet



previous recipe:

Broccoli Cheese Soup V


next recipe:

Cream of Broccoli Soup III