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Excellent Broccoli Cheese Soup

Excellent Broccoli Cheese Soup

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
NATHAN TRUAX

NATHAN TRUAX

This is by far the best broccoli cheese soup I have been able to come up with. It's made with a roux, chicken stock, milk, a mix of cheese, and fresh broccoli.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 363 kcal
  • 18%
  • Fat:
  • 26.3 g
  • 40%
  • Carbs:
  • 15.2g
  • 5%
  • Protein:
  • 17.3 g
  • 35%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 1181 mg
  • 47%

Based on a 2,000 calorie diet

Directions

  1. Melt the butter in a large pot over medium heat, and mix in the flour. Reduce heat to low, and cook, stirring constantly, about 2 minutes. Mix in the chicken stock and milk, and season with salt and white pepper. Bring to a boil, reduce heat to low, and simmer about 10 minutes.
  2. Bring a pot of lightly salted water to a boil. Place the broccoli in the boiling water, and cook 2 minutes, or until just tender. Remove from heat, drain, and set aside.
  3. Gradually mix the processed cheese and Cheddar cheese into the large pot until melted. Mix in the broccoli. Continue cooking about 5 minutes.
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Reviews

kherder330
485

kherder330

6/9/2007

I have made this recipe twice for crowds and it has been a big hit! I only do 2 things differently. First, I saute an onion in with the butter in the beginning. Also, I have thrown in cubed potatoes with good results. This is a great "cheese soup base" that could be varied many ways-- chicken, carrots, potatoes, Kielbasa, etc.

joy-of-jesus-smileymom
329

joy-of-jesus-smileymom

2/20/2008

This was a delicious recipe...MADE CHANGES, but I don't think they were too drastic. The entire family from baby to hubby LOVED it. My changes were: 1) used water and 3-4 Tbsp. chicken base paste (Tone's brand from Sam's -- no MSG)for broth, 2) Omitted salt, but used all that pepper! (Salt to taste before serving), 3) Cornstarch, for thickening: 1/3 cup mixed with a cup of the cold water or broth and brought to the boil in "step 1", 4) Broccoli: I steamed florets and small stems until just tender, then CHOPPED to my liking . I didn't measure, but would use more than two heads next time. 5) Added 3-4 Tbsp. white wine worcestershire. WOW!!!! If you can't find, try a small amount of regular. 6) Used 8 oz of sharp natural cheddar- no processed cheese. More would be even better.

RogueOnion8
164

RogueOnion8

9/23/2004

This turned out great. I followed the recipe exactly after scaling it down to 6 servings. I would recommend doubling the amount of brocolli. DON'T FORGET TO SCALE IT DOWN. :) Enjoy...

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