Excellent Broccoli Cheese Soup

177 Reviews

Prep: 15 min
Cook: 30 min
Ready In: 45 min

“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.” - by NATHAN TRUAX

Ingredients

3/4 cup butter
3/4 cup all-purpose flour
9 cups chicken stock
9 cups milk
1 teaspoon salt
1 1/2 teaspoons white pepper
5 cups fresh broccoli florets
1 1/2 pounds processed cheese, shredded
3 cups shredded Cheddar cheese

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Metric US

Original recipe yields 18 servings

Directions

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.
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.
Gradually mix the processed cheese and Cheddar cheese into the large pot until melted. Mix in the broccoli. Continue cooking about 5 minutes.

Nutrition

Amount Per Serving (18 total)

Calories
363 cal
18%

Fat
26.3 g
40%

Carbs
15.2 g
5%

Based on a 2,000 calorie diet

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Reviews (177)

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459

kherder330

Jun. 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 potatoe..." See mores with good results. This is a great "cheese soup base" that could be varied many ways-- chicken, carrots, potatoes, Kielbasa, etc."

294

joy-of-jesus-smileymom

Feb. 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 (To..." See morene'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."

148

RogueOnion8

Sep. 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......" See more"

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