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Super-Easy Broccoli Cheese Soup recipe

Super-Easy Broccoli Cheese Soup recipe

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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Broccoli soup

This soup is quick to make and tastes fabulous. Perfect for the cold winter months.

98 people made this

IngredientsServes: 2 - 4

  • 285g frozen broccoli florets
  • 1 (295g) tin cream of mushroom condensed soup
  • 300ml milk
  • 225g processed cheese, such as Kraft singles, unwrapped and chopped
  • salt and pepper to taste

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Prepare broccoli according to directions. Drain off excess water.
  2. Add cream of mushroom soup and milk to broccoli. Stir and heat thoroughly on low.
  3. Add cheese, stirring until melted. Add salt and pepper to taste.

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Reviews & ratingsAverage global rating:(105)

Reviews in English (86)

by CT gourmet

Just searching for a broccoli soup recipe- I am sorry to be a party pooper but when I read a recipe that has a frozen vegetable, canned cream soup and processed cheese as main ingredients, I can only cringe. You lose absolutely no time by substituting the real things- fresh broccoli, premade chicken stock, fresh cream if you must, and real cheese. And nutritionally you are 200% better off!-20 Mar 2005


This is great! I used steamed fresh broccoli, and used cheddar cheese instead of the Velveeta. I cut the broccoli small, but didn't puree it. Very quick and yummy. Great for those winter days!-09 Jan 2005


Yummy! I ran the milk, soup, and broccoli through my food processor before adding the cheese, and it turned out very creamy (my hubby said it was almost like a chowder). I also used the cream of celery soup instead of cream of mushroom. Thanks for a great recipe!-22 Apr 2002

Super Easy Broccoli Cheese Soup

Broccoli Cheese Soup has long been a favorite of mine. I don’t know exactly when my love affair with this creamy, cheesy, hearty soup began, but I well remember it being a part of my early parenting years.

When my husband would send me off on my Saturday Mornings Off, I would spend the morning shopping sans children, inevitably capping off my time with soup and sandwich combo at Panera. Specifically, Broccoli Cheese Soup and an Asiago Roast Beef Sandwich. It was the ultimate comfort food.

This soup is like that one. Only it’s much cheaper and super simple to make at home. I’ve been making it for years, but recently decided to play with it a little bit. For one, I used dill Havarti cheese which added a great flavor and creaminess to the soup.

But, ultimately, I wanted to make this soup easily portable. My purpose: to take it to potlucks and be received like a rockstar.

Slow Cooker Broccoli Cheese Soup

Prep Time: 20 Minutes

Cook Time: 4 Hours

Total Time: 4 Hours 20 Minutes


  • 1⁄2 Onion, chopped
  • 1/4 cup Butter
  • 1/4 cup Flour
  • 1 Pint Half and Half
  • 1 Pint (2 cups) Low Sodium Chicken Stock
  • 1 Head Broccoli, cut into bite size pieces
  • 1/2 cup Shredded Carrots
  • 2 Cloves Garlic, minced
  • 10 ounces Velveeta Cheese, cubed (0r 2 cups Shredded Cheddar)
  • 1/2 tsp Pepper
  • 1/2 tsp Salt


In skillet, melt butter over medium heat. Add in onion and saute until translucent and softened. Sprinkle in flour and toss onions to coat. Add into slow cooker.

Pour chicken stock, and half and half over the onions. Whisk to combine. Add in salt and pepper to taste.

Add in chopped broccoli and cubed Velveeta.

Turn cooker onto slow for 4 hours, or high for 2 hours. Stir occasionally and cheese will melt. Serve hot.

Lightly adapted from The Girl Who Ate Everything’s Panera’s Broccoli Cheese Soup

There is nothing that warms you up better than a hot bowl of slow cooker broccoli cheese soup! And super easy with a slow cooker! Use fresh or frozen broccoli and the secret cheesy ingredient!

More Soup Recipes

Tools Used to Make this Broccoli Cheese Soup

You need a soup pot – I have this Dutch Oven, but I’m eyeing this Dutch Oven.

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Broccoli Cheese Soup (Dinner For Two)

This past week or so, I’ve been a little under the weather with a sore throat.

Fortunately, it was just a little cold that went away in a few days and I was still able to move around, but I did find it a little hard to eat with my throat being on fire and all.

When this happens, I resort to drinking lots of juice and eating soup. Lots and lots of homemade soup.

Luckily I know how to make a quick soup with very little effort, which is perfect when all you want to do is take a nap (just don’t nap while you’re actually making the soup).

One of my new favorite soups is this Broccoli Cheese Soup (Dinner For Two), a recipe I’ve been cooking often this past month (before my cold) because broccoli is one of my favorite vegetables ever, even as a kid growing up.

If there were vegetable trays at a party, I’d pile my plate high with broccoli. My coworkers at my last job made fun of me when we had leftover veggie trays and I basically took all the remaining broccoli (you can keep your celery sticks).

Then of course it’s cheese soup for the base. Everybody loves cheese with their broccoli, no?

Whether you’re looking for a vegetarian-friendly soup to warm you up with the cold weather or whether you’re just feeling under the weather, this Broccoli Cheese Soup will fix you right up.

If you’ve been following my soup recipes, you may have noticed I use the same cooking formula – make a roux (flour paste), add the liquid, cook the main ingredients.

Depending on what you’re making, it only takes about 30-45 minutes from prep to table.

This is usually why I eat soup a lot for dinner it takes very little effort to make any soup my heart desires.

Now that you know my secret, feel free to play with this recipe. I love to add carrots with the onion. Sometimes if there’s leftover chicken, I’ll even throw that in to help bulk it up.

I used fresh broccoli in this recipe, but you can easily substitute frozen broccoli.

It may take longer using frozen broccoli because the heat of the soup will drop. You can also use the frozen California vegetable medley where it’s broccoli, cauliflower, and carrots.

How to make broccoli and cheese soup

Scroll down for the printable recipe and video tutorial.

  1. Make roux. Melt butter in a large pan over medium to low heat, then add garlic and cook for 1 minute. Whisk in flour and cook until golden brown. Add in chicken stock, half and half, salt, pepper and nutmeg and stir. Cook for 5-10 minutes (stirring occasionally).
  2. Simmer. Then add broccoli and carrots. Simmer for 15-20 minutes.
  3. Combine. Mix in cheese and stir until just combined. Serve in bread bowls or with rolls.

Easy Broccoli Cheese Soup Recipe

2 1/2 cups broccoli, frozen*
1/4 cup onion, chopped or 1 tsp. onion powder
2 cups chicken broth
1 Tbsp. flour
1/2 tsp. garlic powder
1 1/2 tsp. salt
dash pepper
2 cups milk
1/4-1/2 lb. cheese
1/4 cup bacon crumbled (optional)

In a saucepan combine broccoli, onion and chicken broth. Bring to boil. Simmer for 10 minutes or until broccoli is tender. Add flour, garlic powder, onion powder (if using instead of onion), salt and pepper. Slowly stir in milk and add cheese. Cook, stirring constantly until cheese is melted. Do not boil.

Sprinkle bacon on top, if desired. Serves 6-8.

*You can use 2 1/2 cups fresh broccoli stems or flowers in bite size pieces instead, if you prefer. This broccoli soup recipe is a great way to use broccoli stems so they don’t go to waste.

We prefer the fresh frozen broccoli unless we’re using leftover broccoli because it is often fresher than what we buy in the produce section at the store and it’s usually cut into the perfect sized pieces so there’s less work in preparing it..

Tips for making copycat Panera broccoli cheese soup

  • I use chicken broth/stock in this recipe but you could keep it vegetarian and use vegetable broth.
  • I use whole milk and heavy cream, but you could use half n half if you want.
  • Always shred your own cheese. Pre-shredded cheeses contain potato starch and doesn't melt as nicely.
  • I chop my broccoli in tiny florets, but if you like them larger go for it.
  • Sometimes I make a double batch and freeze it in these soup containers for quick meals in a pinch.

This soup has the best consistency and so much flavor. You'll be eating it right out of the pot. I love it with some toasted bread slices to scoop up all that deliciousness!

Ingredients Needed

Fresh ingredients and as much from scratch as possible, pretty standard for recipes made in our house.

  • Cheese - We prefer sharp cheddar for this but you could also use a milk cheddar. Or even a white cheddar or extra sharp.
  • Broccoli - We prefer fresh, but you could definitely sub frozen florets, too. No need to thaw, just toss 'em right in.
  • Fresh Carrot, Onion, and Garlic - For added flavor. We use white onions, but yellow would also be great.
  • Chicken Stock - Or Vegetable Stock if you want to keep it vegetarian friendly. Either works great. Have you made your own Chicken Stock From Scratch or Vegetable Stock From Scratch , yet?
  • Cream of Celery Soup - Another one of our favorite cream of soups to make ourselves !
  • Salt, Pepper, and just a touch of cayenne

Tips for Making Perfect Broccoli Cheese Soup

  1. Use whatever milk you’ve got on hand but know that I achieved thick and creamy Broccoli Cheese Soup perfection with skim milk. Yes, you heard that right. No heavy cream needed.
  2. This recipe works best with freshly grated cheddar cheese. Pre-grated cheese is coated in anti-cakers which means it won’t melt as smoothly.
  3. When it’s time to add the cheese into the soup, sprinkle it in in batches, stirring until each batch is melted before adding the next batch, vs dumping it all in at once. This will ensure there are no clumps in the final soup.
  4. The temperature you cook the soup at is key to making sure it doesn’t end up grainy or curdled. Medium heat is best for dairy-based soups.

How to Make Broccoli Cheese Soup

While the broccoli is cooling, or even after you have chopped the roasted broccoli, it’s time to make the cheese soup. To make the soup, begin by melting the butter in a large pot. Next, add the diced onion and cook for about 5 minutes. Then, pour in the chicken broth and let it simmer for about 15 minutes.

After the simmering, add all of the cheddar cheese and most of the Muenster cheese. I like to save a little bit of the Muenster cheese to use as garnish. After you add the cheeses, add the garlic powder and half and half. Cook on low while you dissolve the cornstarch in water. Add the cornstarch mixture to the soup, followed by the roasted broccoli, and continue cooking on low until the soup is thick and creamy. Serve hot with the reserved shredded Muenster cheese on top.

To freeze the soup, simply store in it in freezer-safe, zipped bags. And, don’t forget to label and date the bags.