For spring mix, use this tart and sweet balsamic dressing.
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 8 cups chicken broth
- 1 (10.75 ounce) can condensed cream of mushroom soup
- ¾ cup chopped onion
- ¾ cup chopped celery
- 1 tablespoon salt
- 1 pinch ground white pepper
- 2 cups milk
- ⅓ cup cornstarch
- ¼ cup water
- 3 cups fresh broccoli florets, cooked
- 1 ½ cups shredded American cheese
- 1 ½ cups shredded Cheddar cheese
Instructions
- In large saucepan, combine broth, cream of mushroom soup, onion, celery and salt and pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes.
- Add milk and bring to a boil.
- In a small bowl, mix cornstarch and water until cornstarch is completely dissolved. Gradually add mixture to soup, stirring constantly. Simmer for 5 minutes and then add broccoli and cheeses, mixing until melted.
Nutrition Facts
| Calories | 309 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 1 g |
| Protein | 19 g |
| Saturated Fat | 11 g |
| Sodium | 2389 mg |
| Sugars | 6 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
The base of the recipe is great. I too made a slight change in ingredient and steps. I added cream of celery soup and sautéed carrots with my onions. I then added the broth. While that simmered I made the flour/milk/melted butter mixture. I kneeled the liquid to break up any solid pieces of flour after whisking. I then added the broccoli to the pot and simmered it a little longer. Finally I added the flour mixture. Lastly I added salt, pepper and a little more broth to make it rad more soupy. All in all it tasted great. I will make this again.
I only used a teaspoon of salt and it was way too much! The rest of it was fantastic though!
Wow very good. Made lots of changes as I am terrible with following directions: i adjusted the servings to 5. Used heavy cream in place of milk, used 2.5 Tbsp of cornstarch and 1 Tbsp four to thicken up more, cream of chicken instead of mushroom, 1/2 C of sour cream 1 1/2 C sharp cheddar and 1C mexican(all I had in fridge) Dijon mustard, chopped up 2 C broccoli.
I made it following directions. Just wish it was a little thicker .
As others have done I made a few changes. I used 6 cups of broth, one cup of milk and one cup of half and half. I mixed the cornstarch with white wine. I only added one t. of salt. Two cups Cheddar and 1/4c of Parmesan. I added 1t. of nutmeg, some garlic granules and a few shakes of Cajun seasoning. I had to add a flour slurry to make it thicker. I puréed everything with my stick blender. It hit the spot on a cold windy day. There’s just two of us so there is a lot left. Thinking of adding crab or poached salmon to change it up a bit. Very good soup.
My favorite recipe.. Sometimes I’m the mood for this soup, and just use two packages of frozen and thawed Green Giant cheesy broccoli if I can’t get to the grocery store for fresh broccoli. I still follow the rest of the recipe including the cheeses.
Delicious. Wonderful consistency and flavor!
I love this recipe – so easy – first time I’ve made cream of broccoli soup and just used what I had in my cupboard. I’ll make it again!
I’ve made this recipe several times. This recipe can be enjoyed as is, with substitutes or exchanges. This is now my wife’s favorite soup so It’s safe to say that I will be making it many more times.
This was fantastic soup I read reviews and used heavy cream instead of cream of mushroom soup I will be using this recipe from now on came out so good !!!
My family & I weren’t pleased with this recipe.
This soup was fantastic! I followed the recipe very closely with the exception of two things… first, I added a little carrot with the boiling veggies and second, the cream of mushroom. I didn’t have any, so I used cream of chicken instead. The only thing I would do differently would be to grind the celery, carrot and onion so they end up finer. My kids were picking at them a little and didn’t really want to eat them. Aside from that, grab some fresh bread and enjoy this creamy bowl of amazing soup!
This was great! I didn’t have enough chicken broth, I only had 5 cups so I put in a can of cream of chicken and that worked! Very, very good!
Everyone liked this. Even my picky kid.
I’ve had better. Didn’t like the texture and adding a can of ready-soup isn’t “from scratch” like I was looking for. At least it was an easy recipe though.
This soup turned out thinner than I expected, but had a great flavor. In retrospect, it was a little too salty. Next time, I will add salt incrementally instead of blindly following the recipe. I blanched the broccoli, which turned out great. I boiled the florets for two minutes, then placed them in a bowl filled with ice water. My family enjoyed this soup, though we prefer it to be thicker. If you also like a thicker soup, just add additional cornstarch.
Fabulous!
Really good as-is or blended, which is what my kids prefer. Also amazing with some sour cream mixed in! We used vegetable broth and I eyeballed the amounts of onion and celery.
This recipe was a hit…no – a “homerun” according to my 1o year old son! I altered it a bit; after simmering the onions and celery and after the broccoli was done, I pureed the entire batch. No milk or cornstartch needed – they loved it as is!
I did not care for this recipe. All I could taste was the cream of mushroom soup in it.
My whole family, even the 2 yr old loved this soup. The only thing I added was one tsp of nutmeg. the nutmeg takes out the bitter broccoli taste. I have made this soup several times and will make it again!