Excellent Broccoli Cheese Soup

I had this soup at a friend’s birthday party, and absolutely loved it. She shared the recipe and I made it for my family’s Sunday dinner! Absolute hit! I had never heard of White pepper until this recipe. That was over a decade ago and today my niece messaged me asking for the recipe to make for her boyfriend. I read some of the comments about how this recipe is a large amount. It freezes well! But usually there is none left to freeze! I share with my neighbors and parents. It is a complete hit in my neighborhood!

This recipe should come with a warning for those of us who don’t often read the fine print. I was halfway through putting together this recipe when it suddenly dawned on me that this recipe would feed an army.

This is the best soup I have made! My Grandson (he’s 12) had 5 bowls of it!

my other half even liked it which suprized me-we are going to have some for dinner-thanks

Loved this recipe, its as good as Pannara which is about 7.00 for 2 8 oz containers.my question is can you freeze this? Will deffenantly make again.

I did change this soup a little. Added a stalk of celery and a carrot both diced, and used Wondra flour. I didnt have enough cheddar or Velveeta, but used what I had and it was plenty cheesy for my family. I used black pepper, but no added salt because the cheese is salty, and we loved it. Made enough for 4 servings, so I have great soup in my future as well as dinner tonight.

Everyone loved it. Will definitely make again.

I’ve made this so many times and always get compliments! It is so easy and sooo delicious!

I loved it so easy and so delicious!

I used this recipe as a starter. I modified it as I went. My final product was delicious. I added a sauteed onion, some chopped carrot and fresh pressed garlic. I used 8 cups chicken broth and 2 cups half and half for the liquid. Subbed 4 kraft singles for the processed cheese. Added 2 lbs chopped broccoli florets directly to the soup for step 3 instead of boiling first.

This is an excellent broccoli cheese soup. But honestly, WAY more time than I want to put in; took over an hour of constant hands-on preparation. All the stirring and stirring and stirring to keep the liquids from scorching on the bottom of the pan; just demanded constant attention; I grew tired of standing over that pot! Like other reviewers, I sauteed onion/celery/carrot in the butter first, to pump up the veggie quotient. And I stuck with the submitter’s choice of block cheese and shredded cheddar. I had my husband chop the cooked broccoli before adding it to the soup (I couldn’t stop stirring!) and he “pureed” it in the food processor. So, not very attractive, but it thickened the soup nicely and was delicious!

We really enjoyed this soup. I did make a couple of adjustments to the recipe. First I adjusted the recipe to make 6 servings, then I sauteed 2 cloves of minced garlic in the butter before making the rue. I also replaced 1/2 of the milk with heavy cream.

I have been making this version for yrs now and have it perfected to my liking. This year I added some spinach and carrots I had on hand, adds even more flavor.

I made it and loved it. The soup is very easy to make and it taste great. I didn’t do to much different. I added a bit of onion, cayenne pepper and did not add the processed cheese otherwise I stayed to the recipe. I will definitely make it again but will use a little less salt next time. As a side note this is a great base recipe for any creamed soup. I am going to use it to make potato soup and will add chives and ham cubes along with the cheese

It is really good but I add minced onion I have been looking for an easy broccoli soup recipe and a family amount and this is perfect

Made this for a crowd for a weekend get away and not a drop came home. I did add onion and carrot to the butter and some additional cheese – small Wispride container – for a sharper taste along with more broccoli. If was delish and will definitely make it again.

The amount of broccoli was good. Otherwise it lacked flavor and the consistency

I added 1 clove garlic, 1/2 onion and 1 bag of bacon bits.

I have made this soup several times. not only does my family love it , but it makes such a big batch that i was giving it away. everyone i gave it to loved it. I like that the recipe makes a lot. we make up a batch and we freeze the leftovers for future meals. I have to hurry and set aside left overs before everyone eats it. What I like to do is wait for broccoli to go on sale, then i buy a lot. I use the stems for the soup, just remove the very bottom of the stem. remove the leaves. cut into smaller sizes. boil them until they are tender, but not soft, then make the soup as the recipe states. I do however use real cheese. my only complaint is that the recipe is too hard to find even on the Allrecipes site. I keep losing my copy. BTW this recipe would be very easy to scale if one knows simple math.

I added a bit of cream cheese and nutmeg. YUM

While I enjoyed this soup, there was an after taste that came from the processed cheeses. I think next time, I’ll buy fresh cheese from the market or deli and grate it myself, see if that makes a difference. Other then that, this is my go to cheese soup! Thank you