Total Time
Prep 5 mins
Cook 25 mins

I found this recipe in a book called "Great American Favorite Brand Name Cookbook" and I have not tried it yet, but I'm trying to get some stuff up here before I have to return the book. So if anyone tries it and has any comments, let me know. Hope you enjoy!

Ingredients Nutrition


  1. In large saucepan or Dutch oven, cook onion in margarine until tender; stir in flour.
  2. Gradually stir in water then broccoli, bouillon and worcestershire.
  3. Over medium heat, cook and stir until thickened and broccoli is tender, about 10 minutes.
  4. Add cheese and cream. Cook and stir until cheese melts and soup is hot (DO NOT BOIL).
  5. Refrigerate leftovers.


Most Helpful

Great soup. Cheesy and delicious! Thanks for sharing the recipe.

Pesto lover July 14, 2012

Perfectly thick and cheesey. I used fat free half and half to cut some fat. Don't skip the worcestershire sauce; it adds a great flavor. Thanx for a great broccoli cheese soup!

*Parsley* November 24, 2008

I really enjoyed this soup. It was a windy blustery day and was just the right food to have tonight. Very quick and easy to put together. The only variation I made in the recipe was to use chicken stock instead of water and bouillon. And I added a 1 cup of homemade egg noodles. Delicious! Made for My 3 Chefs '08.

kittycatmom November 20, 2008

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