Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Cream of Broccoli Cheese Soup
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- #14475
Tender broccoli, cheddar cheese, and a savory cream sauce make this soup a winner. To cut the calories you can easily substitute low-fat milk in the sauce.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
28 reviews
ingredients
3 tablespoons butter
2 tablespoons finely chopped onion
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon white pepper
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
2 cubes chicken bouillon
1 1/2 cup boiling water
2 cups milk
2 cups freshly shredded cheddar cheese
1 cup cooked finely chopped broccoli
directions
Heat a large saucepan over medium-high heat. Add the butter and onions. Cook, stirring frequently, until the onions are soft.
Stir the flour, salt, white pepper, thyme, and garlic powder to the onions. Cook, stirring, for 3-4 minutes.
Add the bouillon cubes and boiling water. Cook, stirring constantly, until the bouillon cubes are dissolved. Slowly add the milk while stirring. Stir until the soup is smooth.
Lower the heat to low. Add the cheese and broccoli. Stir frequently until the cheese has melted and the broccoli is heated through.
Garnish the cream of broccoli cheese soup with chopped parsley when serving, if desired.
nutrition data
420 calories, 32 grams fat, 14 grams carbohydrates, 20 grams protein per serving. This recipe is low in carbs.
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reviews & comments
February 22, 2022
I added the peeled broccoli stems (I reserved about half of the broccoli tips.)and shredded carrots to the cold chick stock and blended them until smooth leaving a hint of the broccoli and carrot visible in the mix. I added this to the hot onion/half&half roux slowly stirring it into the roux. Then I simmered the soup for 20 minutes. Allow to cool to 180 degrees F. Add the cheese slowly until completely blended. 1/2 tsp. of salt and 1/4 tsp. of black pepper finished the soup to perfection. Added the vegetables to the cold chicken stock cuts down prep time and cook time. Using cold chicken stock one can use a NutiBullet to blend the vegetables. Serving with garlic sourdough wheat bread makes this a perfect cold winter day soup! Must use fresh broccoli and sharp cheddar cheese block (not pre-grated).
June 2, 2017
I use a large potato that was left from a barbecue with peeling and sliced onion and added to the broccoli when I creamed the broccoli and Julianne carrots together. No flour needed. It thickened beautifully with the large potato. Yummy.
October 16, 2014
I used broth instead of the water/bouillon combo. Good recipe, good flavor and texture. Didn't feel it was lacking anything and I will make this again.
August 11, 2013
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.
May 19, 2013
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.
January 1, 2012
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!
January 12, 2011
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
September 6, 2010
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.
February 13, 2010
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!!
December 15, 2009
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!
August 4, 2009
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.
January 21, 2009
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.
January 1, 2009
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!
November 15, 2008
i substitited the bouillon cubes and water with chicken stock.Also, doubles the amount of broccoli. Turned out great. Will make it again
November 3, 2008
I tripled the recipe and followed a few of the other suggestions by using half & half in place of 1/2 of the milk and I took 1/3 of the soup and put in the blender to get a thick, rich texture. I was a huge hit! Loved it.
August 24, 2008
This soup is very good. Some things I changed were using 1/2 half and half cream and 1/2 1% milk. I also used more broccoli (approximately one full stalk). Next time I'll use powdered chicken stock instead of the cubes because they gave the soup a dark colour. You could also omit the salt altogether because so many other seasonings are being used.
January 30, 2008
I turned Broccoli into a great soup with this recipe and my children and grandchildren loved it. I didn't hve the bouillion cubes so I made it wothout them. I used the water from the broccoli and doubled the amount of broccoli,and used 2% milk. We will make this again cause everyone loved it. Just right on a cold day. Great!
January 3, 2008
Great recipe!! I cooked a fresh bunch of broccoli in 1TB micro on high for 7 mins & let it cool; finely chopped it; yielded about 1 1/2 cups. I didn't have thyme - so just made without. It was super, filling & easy!! Served with tossed salad & rolls to round out to a meal. Hubby loved it!
November 22, 2007
This recipe was amazing. I've never made broccoli cheese soup & this turned out great - but I did modify it - I switched the milk with half & half (yes, I know, fattening) & I added turkey from our thanksgiving turkey. I'll definitely use this again....
October 13, 2007
i almost always 'tweak' a recipe a little, so i added more flour to thicken. don't add too much bullion or it will come out too salty. i added more broccoli than requested and more milk. overall, pretty good recipe.
October 12, 2007
This recipe is excellent and easy to make. I used 1 cup of half and half and 1 cup of 2% milk and the soup comes out with the right consistency . . . not too thin or thick. This is a very tasty soup!
June 12, 2007
I was very happy with the taste and will plan to make it again. I would have liked it to be a little thicker, but no biggie. A couple things I did differently: I used fresh broccoli and then cooked it for a little while with the onion. I doubled the spices (except salt), I used broth instead of water and bouillon and I switched the amounts of broth and broth/water. Oh, and I just had the cheese available to put on the soup, but didn't mix it in...really not much different, I think.
February 12, 2007
great quick and easy soup, I took about 1/3 of it and blended it in the blender than added it back in to make it thicker, worked great.
November 16, 2006
Loved this soup. For health reasons, we replaced butter with olive oil. We used fresh broccoli, almost twice as much as the recipe called for. Blended the broccoli with an immersion blender before adding milk and cheese. We also used sharp cheddar, and reduced the amount of cheese by about a third. I would make this again and again.
October 19, 2006
This recipe was very good, but I used italian seasoning instead of thyme (cause it had thyme in it...) and that probably altered the flavor. If I make it again I will reduce the amount of salt the recipe calls for. It was especially good with flatbread.
October 22, 2005
It is really good, but it's a little thinner than I like.
March 23, 2005
This recipe was awesome.The only thing different i did was instead of use the regular boiling water,I used the boiling water from streaming the broccoli,gave it added favor!
January 16, 2004
This recipe is very, very good. We used raw broccoli and just let it cook in the soup. We didn't have any thyme.