Community Pick
Best Cream of Broccoli Soup
"This recipe is thick and flavorful. Simple, delicious, and quick to make. Hope that you enjoy it as much as my family does. I have added chicken to this soup, very good"
photo by pate g.
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 2 tablespoons butter
- 1 onion, chopped
- 1 garlic clove, chopped
- 1 stalk celery, chopped
- 2 (14 1/2 ounce) cans chicken broth
- 4 cups broccoli
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk (or 1 1/2 cups milk and 1/2 cup evaporated milk)
- pepper
- 1⁄2 cup Velveeta cheese (or more)
directions
- Melt 2 tablespoons butter in medium sized stock pot, and sauté onion, garlic and celery until tender.
- Add broccoli and broth; cover and simmer for 10 minutes.
- Purée soup (I use a hand blender) or mash with potato masher.
- Return to heat.
- In small saucepan, over medium heat melt 3 tablespoons butter, stir in flour and add milk.
- Stir until thick and bubbly, add to soup.
- Add cheese; stir until melted.
- Season with pepper and serve.
Questions & Replies
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How many stalks or pounds is 4 cups of broccoli?
Reviews
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I thought I found the perfect broccoli soup (Uncle Bill's #19107), but wanted to try one that used cheese. Now I have two favorite broccoli soups, and both are easy and delicious. I did substitute sharp chedder, and melted it into the white sauce; then added the sauce to the vegetable soup. While the soup tasted great that way, I then incorporated one of Uncle Bill's soup secrets--a tablespoon of soy sauce. You will not detect any soy sauce taste, but it does impart a more robust flavor. Thanks Barb, for sharing another great recipe--all yours sound good. -
Velveeta! You have to be kidding, this is not even cheese. As some of the members have done, please substitute with cheddar or even swiss cheese. -
I can't believe I've never reviewed this, as I make it ALL the time. It makes 6 big bowlfuls and is delicious. The only thing I do different is use 1/2 cup shredded cheddar for the cheese - but otherwise I follow the recipe exactly and it always comes out perfect. -
Really very good. Doubled the white sauce as it was too thin, added 1T soy sauce and used shredded mozzarella cheese as it was all we had.
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This was great! Only bad thing is that this is one of those hearty soups that fills you up very quickly! I barely ate enough to fill up a coffee mug. I added a dash of cayene pepper and used about 6oz of velvetta and 4 oz shredded sharp cheese. Used 1 cup half and half and 1 cup evaporated milk. served this with crusty bread and some oven roasted chicken wings. Dipping the bread in the soup was my favorite part. I only wish I could've ate more!
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Tweaks
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Replaced the fake cheese with real cheese
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My family loves this,we have it at least twice a month during the winter months. I have tweeked it a bit. Instead of doing plain milk,I use 2 cups FF evaporated milk and instead of velveeta I use 1 1/2 c shredded cheddar cheese soup. I am in the process of attempting to convert this to a Crock Pot recipe. If I am successfull,I will post a comment again.
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This was the first time I have ever made soup from scratch...and I loved the results. I did saute the onions and celery in olive oil....and instead of velveeta I used 1 cup of sharp shredded cheese. Served this with foccacia and it sure hit the spot. Will be making this again soon....and it was even better when I had left overs for lunch. Yumm-o! Thanks for sharing!
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Great recipe, very easy to tweak to your own personal tastes. I put in a cup of regular marble cheese instead of the half cup of Velveeta, and used carrots instead of celery. Also steamed a small head of broccoli to throw in after the blending to make it a little more chunky. <br/>The kids absolutely loved it, and it is quite filling so it goes far!<br/>Thanks! -
Wow! I was really skeptical of this when preparing it. With no spices and the way it looked, I didn't see how it could taste pleasant. I was very surprised! Like another person suggested, I added 1T soy sauce and I threw in cheddar cheese instead of Velveeta. I topped it off with pepper and yum! I can't wait to have it for lunch this week!
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RECIPE SUBMITTED BY
Barb G.
Sonora, California
