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Cream of Broccoli Cheese Soup

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Rating: 5/5 5 stars
25 reviews

ready in: under 30 minutes
serves/makes:   4

recipe id: 14475
cook method: stovetop

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2 cups milk
3 tablespoons butter
2 tablespoons finely chopped onion
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon white pepper
1/2 teaspoon thyme
1/2 teaspoon garlic powder
2 cubes chicken bouillon
1 1/2 cup boiling water
2 cups shredded cheddar cheese
1 cup cooked finely chopped broccoli


Cook onions in butter until tender. Blend in flour and seasonings and cook 3-4 minutes, stirring constantly.

Add boiling water and bouillon cubes and cook slowly until thick, stir in milk until smooth. Add the cheese and broccoli and heat through. Garnish with fresh chopped parsley.

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420 calories, 32 grams fat, 14 grams carbohydrates, 20 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at CDKitchen.com

REVIEW: recipe rating
I like that this recipe is thick and creamy but uses milk instead of heavy cream so it isn't quite as rich (and sinful!). I had leftover cooked broccoli and this soup was the perfect use for it.

Guest at CDKitchen.com

REVIEW: recipe rating
Delicious! I've never made a cream soup before so I was a bit nervous and had visions of it curdling on me but this turned out great.

Guest at CDKitchen.com

REVIEW: recipe rating
Made this recipe as written except added couple more TBSP of real butter with the flour and seasonings. Used 12oz. bag of steamable broccoli, steamed then chopped in food processor. Turned out superbly. SUPER FAST AND SUPER EASY! It was dinner for us and was quickly devoured by all!

Guest at CDKitchen.com

REVIEW: recipe rating
This was tasty, hearty soup. I used the water from cooking the broccoli and instead of bouillon, I added cubed ham. I left the broccoli in bite sized pieces. This is a recipe that could be adapted to include many additions or substitutions. I will definately make this again

Guest at CDKitchen.com

REVIEW: recipe rating
This was a great recipe. I did adapt a few things - I used heavy cream and half and half. I also substituted 1/2 cup fresh Parmesan cheese for a portion of the cheddar. I didn't have white pepper, so I used cayenne. My folks loved this soup. It was quick and easy to make this recipe. Make sure you use fresh broccoli florets.

Guest at CDKitchen.com

REVIEW: recipe rating
Delicious!! My second attempt ever to make homemade soup. I used more broccoli than it called for, and less cheese (because I didn't feel like going out to get more). It is delicious!!

Guest at CDKitchen.com

REVIEW: recipe rating
I think this tastes wonderful! I used half and half and milk, I also pureed the soup at the end with half of the broccoli in it then added big chunks of broccoli afterward. I also added a teaspoon of nutmeg and 2 teaspoons of Natures Seasoning. I used chicken broth instead of water and bouillon, but found that I had to add a couple bouillon cubes. Thanks for the great recipe!

Guest at CDKitchen.com

REVIEW: recipe rating
I thought this was a great quick recipe. I added the liquids slowly to get a thicker consistency. I did not have thyme so used a little sage, nutmeg and ground basil leaves. I used black pepper since I did not have white pepper. My broccoli had the yellow flowers which I think provided additional flavor.

Guest at CDKitchen.com

REVIEW: recipe rating
This is the first time I made broccoli soup, and everyone loved it, even my son who is hard to please. I used skim milk, also used fresh broccoli and used the water I cooked it in instead of hot water. I doubled the recipe and used 2-3 cloves of fresh garlic, which I put in after the onions were cooked. I felt the THYME was much too strong, and recommend using half of what the original recipe calls for.

Guest at CDKitchen.com

REVIEW: recipe rating
This is delicious but it was a little thin so I just added some cornstarch. I added a lot more broccoli than the recipe requested. yum!