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. photo by pate g.
photo by pate g.
photo by pate g. photo by pate g.
photo by pate g. photo by pate g.
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
Ready In:




  • 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

  1. How many stalks or pounds is 4 cups of broccoli?


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!


  1. Replaced the fake cheese with real cheese
  2. 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.
  3. 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!
  4. 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!
  5. 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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