Broccoli Cheese Soup for the Soul

"This is real comfort food for me. Very warming on a cold day."
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by dianegrapegrower photo by dianegrapegrower
Ready In:




  • In a medium saucepan, bring broth, broccoli (about 1 med. head will yield 3 cups chopped broccoli) and celery to a boil over high heat.
  • Reduce heat to medium and simmer until broccoli is tender, about 10 minutes.
  • Stir occasionally.
  • Meanwhile, melt butter in a large saucepan over medium heat and stir in flour, salt and pepper; cook for 1 minute.
  • With a whisk or wooden spoon, add milk gradually, beating constantly to prevent lumping.
  • (It will thicken like paste at first; keep beating in milk to thin it.) Bring to a boil.
  • If you want a smooth soup, puree broccoli in blender.
  • Now add broccoli mixture (smooth or chunky) into large saucepan with the milk.
  • Remove from heat and stir in cheese.
  • Serve immediately.

Questions & Replies

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  1. jos97260
    how can I print reviews


  1. Cathy in Ontario
    This recipe says "soup for the soul"....and THAT it IS!! My husband and I just loved it, and it has become a very favourite our home. It is so delicious, easy and quick to make, and so, so comforting and soothing. I chop the broccoli fairly fine and then use a potato masher on it once I put the cooked broccoli in the milk mixture, and it give just the right texture for us. We like it a bit on the chunky side, but not too chunky. With a piece of homemade bread, we find this soup hearty enough for supper. Thank you Lennie for sharing it with us!
  2. Vic17460
    Whenever anyone asks me to peel broccoli, I usually run.. Indeed, I did not bother with the stems, but this is just what I was looking for. Easy, and tasty. I did increase the cheese by about 50%, and it held up fine. Well worth the effort.
  3. Izzy Knight
    I love it! I used skim milk and no-fat cheddar, but it still yields great taste. I suggest you puree bout 1/3 of the boiled broccoli and add it to the sauce. Plus, parsley and cayenne is a good way to garnish the dish. Thank you!
  4. Overjoy
    I am not big on soup and hardly ever make it from scratch. This recipe was very easy. I pureed the broccoli but left it a little chunky and the flavor was very good. I put it in a quart-size mayonnaise jar and carried it to work for a couple of days lunch.
  5. ddean1257
    Very good as is however, I have found that if I use two cans of coconut milk (not coconut cream) instead of regular milk, that the flavor is even better... I have also used smoked gouda in place of the cheddar... also very good.


  1. bankerchick
    I have made this soup so many times and experimented so many ways I I have only the following comments: I love this soup but find freezing it does not do it justice so I make the 1st part of the recipe (broth, veggie, celery (carrots, onion garlic optional) and puree and freeze for up to 4 months). I add carrots only when veggies are not at there peak. You can substitute a wide variety of veggies (cauliflower, asparagus, mushrooms, carrot, potatos,sweet potatoes, butternut squash) and prepare same way. For mushrooms and asparagus add one extra teaspoon of flour to the rue. I would recommend whole milk (though you can reduce to 3 cups with one extra cup stock) if you must with only mild taste difference.) You can substitute or blend in some cheeses (1/4-1/2c pepper jack to make it spicy, swiss or Munster, or 1/8c blue or Gorgonzola mixed with cheddar, parmesan). You can add a variety of seasonings if you wish (garlic with potato, squash, mushroom or cauliflower), sage with squash/sweet potato, thyme with broccoli, dill or ginger with carrot). Lastly you can garnish with a variety of items. I always freeze a small amount of uncooked veggies (tops from asparagus, silvers of carrot and mushroom, florets of broccoli and cauliflower, cubes of potato/squash.) These can be steamed or sauteed and placed on top of soup prior to serving. Because I have pureed the main soup this adds a nice texture. Also crisp leeks or shallots and/or crumbled bacon or sausage make great topping as well. Thanks Lennie!


I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!
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