- Dish type
- Vegetable soup
- Broccoli soup
Red onion is sauteed, then simmered with milk, cream cheese and broccoli to create this simple, yet delicious broccoli soup. Serve with fresh, crusty bread for lunch or dinner.
69 people made this
IngredientsMakes: 4 - 6 servings
- 4 tablespoons chopped red onion
- 1 tablespoon margarine
- 625ml milk
- 225g cream cheese, softened
- 450g Kraft processed cheese slices, unwrapped and chopped
- 285g frozen chopped broccoli
MethodPrep:10min ›Cook:15min ›Extra time:25min › Ready in:50min
- Melt margarine over medium heat in a 2 litre saucepan. Cook and stir onions in margarine until tender.
- Add milk and cream cheese; stirring until cream cheese melts. Stir in cheese and broccoli. Continue to stir until all of the cheese has melted and soup is heated through.
Reviews & ratingsAverage global rating:(61)
Reviews in English (47)
by Jenny Ambert Thibodeaux
all in all a pretty good base recipe. I tweaked it a bit though. I started by using more broccoli than it called for, ( i used 16 oz snd it still wasn't enough ) and i pre-cooked it. I than put about 3/4 of it in the blender for a creamier texture. I also used fat free cream cheese and 2% velveeta, it tasted no different just made me feel a little healthier. I also added lots of cajun seasoning blend.-05 Jan 2008
Yum yum ! This soup was delicious and so filling! We loved it! I microwaved the frozen broccoli for a minute before putting it into the soup mixture to soften it up.-30 Mar 2008
by Kristy Hopkins
This was good, but I expected better-the broccoli didn't get totally cooked so it was crunchy- next time I will either let it thaw or cook it in the microwave first. The cream cheese is very good, it gives it a creamy taste & the onion gave it a little bit of sweetness-I'm sure with a little tweaking to our liking it will be awesome. Thanks for a great basic recipe!-17 Oct 2006
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
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.
Broccoli and cottage cheese soup – Creamy and tasty/>by DNAfit
Broccoli and cottage cheese soup: Creamy indulgence. Image: DNAfit.
Prepare this delicious broccoli and cottage cheese soup to get a boost of nutrients. Broccoli soup is creamy and tasty and a powerhouse of vitamins and minerals.
With the change of season, broccoli and cottage cheese soup is the perfect comfort food for a winter evening. Snuggle up on your couch with a blanket in front of a crackling fire and a bowl of this creamy soup.
This easy dinner is ready in less than 30 minutes and works well as a midweek dinner. You can also prepare this aromatic soup as a starter when you have friends over for dinner. Just make sure you adjust the quantities as this recipe caters for one person only.
If you are monitoring your calorie intake, you will be pleased to know that one serving of this broccoli and cottage cheese soup recipe contains only 180 calories.
Prepare yourself for the cold winter season with this creamy soup recipe steaming with flavour.
Creamy Broccoli Cheese Soup
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A creamy, warm and cozy broccoli cheese soup that’s perfect for a cold, rainy day. This soup will warm you up from the inside out. This broccoli cheese soup tastes even better than Panera Breads!
This veggie-loaded, creamy, warm, and cozy Broccoli Cheese Soup is the only soup i’m making for the rest of 2014! It’s simple, seriously yummy, and definitely perfect comfort food for fall. ♥
I’m just going to apologize now for bringing you a soup every week. I’m slightly soup obsessed right now and just cannot get enough. I’m well aware there are people that don’t like soup as much as I do. But this, this broccoli cheese soup is a gem, I just couldn’t keep it from you guys.
It’s been rainy here pretty much the last few weeks and we’re teeter-tottering in the 80s. I may have even broken a light sweat making broccoli and cheese soup, the other day. I turn the air conditioner on high and sit with a warm cozy blanket just so I can pretend that i’m enjoying boots and cardi weather that all of the midwest is enjoying right now. A girl can dream, can’t she?
When I was in college broccoli and cheese soup was a weekly staple. They always served it at the little soup and sandwich shop and I would make a pit stop to pick up a bowl before heading over to the library to bury my head in a textbook. The comfort of broccoli cheese soup lessened the stress of studying subjects like organic chemistry ← (ew).
What I love most about this homemade broccoli cheese soup is that it takes just 30 minutes to make from start to finish, it’s easy, and straight forward. And talk about being right on time for Meatless Monday. This is a great soup to make on the weekend for weekday meals or on a weeknight for dinner. Loads of broccoli and carrots will keep you full for hours. It’s perfect to serve with crusty French bread and a side salad.
This is a no-frills, easy-breezy, for-cheesy (hehe, couldn’t help it) kind of broccoli cheese soup recipe. It tastes just like Panera Breads Broccoli Cheese Soup – and I would go so far as to say it actually tastes better.
We start with lots of broccoli. We’re talking 3 1/2 cups worth of broccoli. I used fresh broccoli and would recommend that you do the same. Frozen broccoli (even if it’s been thawed) may release too much water into the soup, and nobody likes watery broccoli cheese soup. Bleh.
Since this soup is called broccoli cheese soup it’s only right that we add LOTS of cheese. I’ve used two types of cheese for my broccoli cheese soup recipe. It’s totally up to you whether you use mild or sharp cheddar for this soup. I went with the sharp cheddar cheese because I like that little kick you get from the cheese. If it’s not your thing, mild cheddar tastes delicious too.
The second kind of cheese is parmesan. Parmesan cheese is my secret ingredient in my broccoli cheese soup recipe. The parmesan flavor give this soup that little special somethin’ somethin’ that keeps everyone guessing what it is that’s making this soup taste so gosh darn good. I won’t tell if you won’t.
If you’re one of those people that likes the ‘cream of broccoli cheese soup’, it’s really easy to do with this recipe. Just use an immersion blender or a regular blender (holding down the lid with a towel if you’re doing it while the soup is hot) to blend everything. Add the cheddar cheese in after you’ve blended it, it’ll melt down and just be perfect.
This is definitely my favorite broccoli cheese soup recipe and I hope you love it as much as I do. What I wish for you is that you make a big batch of it and enjoy it throughout the week. We’ve never had this soup last more than 2 days in the refrigerator. Yup, it’s that good!
Please note – as of March 7th, 2015 some of the picture in this post have been replaced.
Heat the olive oil and butter in a large saucepan over a low heat. Gently fry the onion, leek and garlic, stirring from time to time to make sure they cook evenly, for about 10 minutes or until the onion and garlic have softened.
Add the potato and broccoli stalk to the pan and cook for a couple of minutes before adding the stock and bay leaf. Season generously with salt and freshly ground black pepper, half cover the pan with a lid and bring to a very gentle simmer. Continue to simmer the soup for about 20 minutes until the potato and broccoli stalks are tender.
Remove the bay leaf and add the remaining chopped broccoli and milk to the pan. Stir well and continue to cook for another 3–5 minutes until the broccoli is tender. This timing will depend on the size of your broccoli pieces – be careful not to overcook the broccoli, it should still retain its vibrant green colour. Add the cheddar, stir to combine and then blend the soup until smooth using a stick blender.
Taste and add more seasoning, if needed, before spooning into bowls and topping with crisp croûtons and crumbled blue cheese.
Stilton is commonly used for its strength and salinity, but milder blue cheeses work really well too!
Light And Creamy Broccoli Soup Recipe
The Cream of Broccoli Soup Recipe is a healthy wholesome soup that is made creamy with the addition of potatoes and light with milk. Broccoli is a fiber rich food that is a rich source iron, vitamin C, vitamin A, folic Acid, calcium and fiber. Packed with flavors from black pepper and the roasted broccoli, this soup would make it into your table week after week. Serve Light And Creamy Broccoli Soup Recipe with Garlic Toasted Beans Salad Recipe and Sundried Tomato Focaccia Bread Recipe to make a complete meal. This hearty soup can be served alone for a light dinner.
Did you know: Broccoli is an anti-diabetes superhero. As with other cruciferous veggies, like kale and cauliflower, it contains a compound called sulforaphane, which triggers several anti-inflammatory processes that improve blood sugar control and protect blood vessels from the cardiovascular damage that’s often a consequence of diabetes.
Take a look at more soup recipes that you can also try
Note: If your blender does not take in hot ingredients, allow all the ingredients to cool before blender. I use the The KitchenAid Diamond Blender and it churns soups and other ingredients when it is hot.
Recipe: Not in mood for a big meal? Stay full with creamy broccoli cheese soup
Rains are here to stay and to feel safe and warm on a cold wet night, all we really need is soup to hug us like a warm blanket which is why we are whipping up some creamy broccoli cheese soup tonight. If you are looking for a recipe that isn’t crazy complicated, search no further as we got you sorted with creamy broccoli cheese soup.
Sufficiently green and full of fresh flavour, this one is the velvet of the soup world. It works wonders to keep you full when you are not in the mood for a big meal.
Check out the recipe of creamy broccoli cheese soup here:
2 cups broccoli, diced small
16 oz cheddar cheese, hand shredded
3 cups chicken bone broth
1 cup heavy whipping cream
Dice up the broccoli into bite size pieces. You want them nice and small. Set it aside. In a stock pot, add butter, diced onions, minced garlic, some pink Himalayan salt, pepper, garlic seasoning. (Don’t go overboard u can adjust salt later) Cook over medium heat till onions are translucent.
Add broccoli and continue to cook for 3-4 mins till it turns bright green and is soft. Add the chicken bone broth and heavy cream, yellow mustard and stir. Bring to a boil. Once boiling turn down heat to simmer, slowly adding the cream cheese and the cheddar cheese, mixing as you add.
Now I put garlic powder and a little more pink Himalayan salt, pepper, Italian and lemon pepper seasoning to make sure the flavour is to your liking. Let cheese melt, if you would like to add Xanthan gum for more thickness you can and remove from medium heat.
Stir until soup thickens and enjoy.
(Recipe: Instagram/ keto_diet.recipes94)
Enjoying a reputation as a superfood, broccoli is low in calories and supports many aspects of human health since it is packed with a wealth of nutrients and antioxidants. From zinc to vitamin A and vitamin C (20), broccoli is full of vitamins and minerals that are important for skin health.
As for cheddar cheese, it offers a variety of health benefits including lowering cholesterol and reducing cavities while promising healthy teeth.
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BROCCOLI CHEESE SOUP WITH VELVEETA CHEESE
Broccoli cheese soup with Velveeta cheese is the only way I make it! I am telling you that the secret to a really good, cheesy, and smooth broccoli cheese soup is using Velveeta cheese.
I know some of you may not like the thought of using Velveeta but trust me when I say that I have made and tested hundreds of broccoli and cheese soup recipes and the best ones are always with Velveeta cheese. No matter how fresh or fancy the ingredients are I always come back to this recipe because it tastes the best!
Why is it the best? Because Velveeta melts so smooth and it provides this rich cheesy flavor that the broccoli cheese soup so desperately needs. This vegetable chowder and cheesy taco soup are other delicious recipes that use Velveeta cheese.
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How to Thicken The Broccoli Cauliflower Soup
This soup turns out with a pretty normal consistency. However, I like my soup to be on the thicker side, so I add 4 cups of steamed cauliflower and puree it with a little salt and butter. I just add this puree to the soup and it’s a fantastic, guilt-free way to thicken it up nicely sans extra calories. Feel free to add other extra veggies (extra broccoli is fantastic, too).
And if you want to change the seasoning or flavor, try adding a totally different veggie. Corn and/or potatoes would also be a great addition to the broccoli cauliflower soup.
Go crazy, make this soup to your family’s liking. Keep tasting the soup as you go along. I usually add a little more cheese, too, because really, you can’t go wrong with adding more cheese!
I&rsquom not saying there is not a legit place in your kitchen for the ultra-quick version of this soup.
Heck, I&rsquom not even saying there&rsquos not a place for the pre-made or canned varieties. I LOVE me some Costco Broccoli Soup and use it pretty regularly to throw together a weeknight no-thought broccoli noodles.
I have a couple of cans of various &ldquocream-of&rdquo soups in my cupboard, right now, in fact. (Side note: make my homemade cream of chanterelle next time you find some of those in the store. OH.MY.GOSH.)
All I am saying that is if you LOVE this kind of soup, you are really going to want to try this particular version because it might just be the best one you&rsquove ever had.
How to Make Great Cheesy Broccoli Soup
- Time on the broth.
- Time to make sure it is blended and smooth.
- Time to properly brown the roux.
Sometimes that little bit of effort can really have an impact on the final dish, and this is one of those times.
How to Make GOOD Roux
I don&rsquot know about you, but I get a really weird satisfaction from having a really beautiful, smooth, golden brown roux that is just PERFECT. It smells a little bit nutty, but not quite to the toasty stage yet. It is a must in all of my cream soups that are thickened a bit. Chowder especially, along with this broccoli cheddar.
When I was growing up, the only roux I&rsquod ever seen was a raw roux. Just flour and cold water mixed up and poured in and then simmered to thicken the gravy.
That worked pretty well, but I remember there were times when no one wanted to make *enough* gravy because to make enough for an army, thick enough to be called gravy, it took a LOT of that raw flour slurry. That can lead to bland gravy, and since we are all obsessed with sauce and gravy up there THAT CANNOT HAPPEN.
When I finally learned that you could also make roux with FAT, and cook it? That was a big game-changer in my cooking.
A really good beef fat roux thickened beef gravy is probably my most favorite meal ever.
This would be great with Bread Sticks!
Can I Double the Recipe?
We are always cooking for a crowd here, as most of you know, but even so, I will still double the recipe pretty often so we have some for leftovers or the freezer. Make some for a new mom in your life, or an old mom that might just need a night &ldquooff&rdquo from cooking.
Double the batch and save some an easy dinner later in the week. Broccoli noodles continue to be a family favorite here. Add a crunchy topping and you&rsquove got yourself a good old-fashioned casserole.
Homemade milk rolls would be a perfect pair for this hearty, comforting soup! If you are in the mood for great potato soup, this Rustic Potato Soup from Vegetarian Mama will hit the spot!