Wisconsin Broccoli-Cheddar Cheese Soup

photo by mommyluvs2cook photo by mommyluvs2cook
photo by mommyluvs2cook
photo by  Pamela photo by  Pamela
photo by Shortcake955 photo by Shortcake955
photo by Shortcake955 photo by Shortcake955
Ready In:




  • Melt butter in a large saucepan over medium heat.
  • Add flour; cook and stir 30 seconds or until bubbly.
  • Add milk, salt, mustard, and cayenne pepper; bring to a simmer over high heat, stirring frequently.
  • Add broccoli and red pepper; return to a boil.
  • Reduce heat to low; simmer uncovered 5 minutes, stirring occasionally.
  • Add cheese; stir over low heat just until cheese melts (do not boil).
  • Ladle into four soup bowls; top with chives.

Questions & Replies

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  1. Steven L.
    Outstanding! I was searching for a "cozy" soup and this was it. Thanx for sharing such a great soup.
  2. Chris Reynolds
    I made this according to the directions, but after a bowlful, I agree with Savvy Selwal. This soup needs about 1/4 to 1/2 C of finely chopped onion. Otherwise, this is a very satisfying soup. Thanks for sharing!
  3. gingerly88
    My bf LOVED this soup and he hates broccoli. I can't tell you how many times he told me how good it was while he was eating it. I did add a little to it. Sauteed about 1/2 cup of diced onion before adding the flour. Used cayenne, garlic powder, and hot paprika. Added a small can of hot green chilis and used Cabot's seriously sharp white cheddar (about 4 oz), 4 oz of reg sharp cheddar and about 6 oz of Velveeta. As well as added a chicken bullion cube. Will definitely make again.
  4. mommyluvs2cook
    My main complaint is the soup is too thin. Needs more flour to get a good, rich and thick soup.
  5. Amethyst42
    Generally delicious. I have made this recipe several times now, and like a lot of chefs, I think it needs onion. About 1/2 - 3/4 cups, minced. I sauté them with the butter right at the beginning. I also do 1/2 milk, 1/2 chicken broth. I use an immersion blender (not utterly pureed, just chunky) just before I add the cheese. And yes, up to 8oz of cheese is just fine!


  1. ktanne13
    I also used the advice of other reviewers and used chicken buillon granules instead of salt and added chopped garlic. I didn't have any green onion so I used chopped yellow onion. I also added cracked black pepper, which made it pretty spicy with the cayenne but very tasty. I also used a blend of cheddar cheese and velveeta, which made it rich and creamy. Very delicious soup! I will make it again for sure :)
  2. polzin.laura
    Mmm! Perfect. Usually my broc cheese soups turn out really liquidy and not as flavorful, but this one is wonderfully thick and creamy! I substituted fresh for frozen broccoli and added more than the recipe called for, and instead of using the onions for a garnish I just cut up extra and added it right to the soup. I also added fresh ground black pepper, and the soup has just the right amount of spiciness!!
  3. Manda
    This is an excellent recipe!! Makes a very creamy and cheesy soup...superb comfort food!! I made a few little changes...used fresh broccoli instead of frozen, added a little chopped celery and onion and a clove of minced garlic. I also added one chicken boullion and cut back on the salt a little bit. Served with fresh ground black pepper and scallions to top...WONDERFUL!!! The red pepper makes a very nice, colorful presentation. Thank you for a great recipe!! Definite keeper! ~Manda



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