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Country Kitchen Broccoli Cheese Soup

(13 Votes)
SERVES
8
COOK TIME
50 Min

Our Country Kitchen Broccoli Cheese Soup starts with an easy roux, just like a restaurant chef would make. And after you taste this creamy homemade soup and realize how easy it is to prepare, you'll never go out for homemade soup again.

What You'll Need:
  • 5 1/4 cups chicken broth
  • 2 broccoli heads, trimmed and chopped
  • 1 small onion, diced
  • 1 teaspoon black pepper
  • 1 stick butter, softened
  • 1/2 cup all-purpose flour
  • 1 cup (1/2 pint) heavy cream
  • 3 cups (12 ounces) shredded Cheddar cheese
What To Do:
  1. In a soup pot over high heat, combine broth, broccoli, onion, and pepper; bring to a boil. Reduce heat to low, cover, and simmer 25 to 30 minutes, or until broccoli is tender.
     
  2. Meanwhile, in a skillet over medium heat, melt butter and slowly whisk in flour, stirring continuously until golden.
     
  3. Slowly add the butter mixture to the soup, stirring until thickened; simmer 5 minutes. Slowly stir in heavy cream, mixing well. Add cheese, 1 cup at a time, mixing well after each addition, until cheese is melted. 

 

Notes

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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This soup is wonderful and I do use kaiser rolls instead of the bigger bread bowls. After cutting off the top and digging the bread out, I put them in the oven quick so they dont mush up when the hot soup is added. Also I just gotta add. Many folks here are looking for nutritional values, or it's not weight watcher friendly, or they or hubby are diabetic. Why are you even here then? There are many of us who aren't watching our weight and nutritional values really aren't to big of a concern. If that's what your looking for go to Cooking Light website. Also, there are a ton of recipes on the web for those who are diabetic. You all show up here and complain about all that stuff, then you leave a snarky comment. Hail to heavy cream, butter and oil. In the event my arteries begin to clog I will re evaluate my eating habits, but until then I will continue to eat what I love and love every fattening mouthful.

Excellent soup. Just enough cheese without overpowering the broccoli. Best served in a bread bowl

I have made this soup for years with califlower and am ready to try using broccoli instead of cauliflower. I always get rave reviews when I make this for company.

Absolutely delicious and so easy! I make it with broccoli or mix in both broccoli and cauliflower. This served with some homemade biscuits or some crusty bread is a meal in itself.

Excellent soup for the cold winter months, love it!!!

when making any cream soup I use condensed milk. Makes the cream wonderful. Canned milk comes in light if you wish to make with fewer calories. I also like to cook my broccoli in the microwave. Doesn't lose its color and get as strong as it does when boiling it. Probably wouldn't make this recipe.

DID YOU MEAN YOU USED EVAPERATED MILK? CONDENSED MILK IS SWEET. I LOVE CONDENSED MILK, BUT WONDERED IF THE SWEETNESS WOULD RUIN THIS SOUP. EVEN "LIGHT" CONDENSED MILK IS SWEET. PEASE CLARIFY THIS FOR ME, SO I DON'T USE THE WRONG KIND OF MILK. I AGREE ABOUT COOKING THE BROCCOLI IN THE MICROWAVE, FOR THE REASONS YOU STATED. IT KEEPS ITS COLOR AND FLAVOR BETTER WHEN YOU USE THE MICROWAVE. YOU STATED YOU WOULD NOT MAKE THIS RECIPE. MAY I ASK WHY? JUST WONDERIN.

If you probably wouldn't make it than why are you ratting it

Thanks for the great tip for making bread bowls - would not have thought of using Kaiser buns and other round loaves are too large to be practical. I will make it using Fat-Free 1/2 'n 1/2 - which we always use instead of milk or cream. Thanks for the recipe and the tip!

I made this for friends and got many compliments. Easy to make and tastes wonderful!

I like to add fried bacon or small chunks of ham sometimes and I add diced celery with the onion HMMMMMMMMMMMMMMM GOOD!

I love Mr. Food, will be making this soup with both broccoli & cauliflower. It's been cold and flu season since October, now it's February. I also keep Instant Potato flakes on hand for thickening my soups. Got to have lot's of homemade soups if you live in Canada for the winter.

I use frozen hash browns for thickening soups. Really like your idea of using both broccoli and cauliflower. We live in Virginia and love soup any time of year!

Looks good

I have liked Mr. Food recipes fpr years. I used to watch him every day on WEWS chanel 5 out of Cleveland,Oh

good recipes, simple but good, have many recipes saved, we watch channel WGRZ out of Buffalo

Could you consider adding nutritional information to your recipes -- or at least a link where we could go to see the info (including grams sugar not just carbs)? Thank you.

Go to cookinglight.com

I think that with a stick of butter, heavy cream and full fat cheese this would be VERY high in fat and calories. I would use corn starch to thicken, fat free half and half or even skim evaporated milk in the same amounts and reduced fat cheese. Giving a nutritional analysis would be a turn off for a lot of people. It sounds good either way but my arteries are important to me!

this was good soup definetly will make it again. had the left over stock of the brocclli so i threw them in the pot to boil with the rest then cut them up and put back in made it more chunky the way i like it. just cut the end off first .

Do you mean Stalks of the broccoli? Stock, meaning cooking water, would be kind of hard to cut up.

I made this with vegatable broth for Lent I found it was sweeter and had very good distinctive flavor

can we use frozen broccoli?

I don't see why you couldn't use frozen chopped broccoli. It would save some time by not having to chop fresh broccoli.

added canned chicken, garlic powder and subistuted evaported milk turned out delicious!

I haven't tried it, but it sounds DECILIOUS, and will try later. However, would you let me know how many this will serves. Also would like to know nutritional value. I love your receipes. Many thanks.

The receipe states it serves 8, but does not mention what size servings.

Please post serving size and nutritional info. Thanks.

I think this soup is great! How about a recipe for black bean soup?

your country Kitchen Broccoli Cheese Soup was real good as I made it as it taste just like what you buy in the stores . Keep finding those good recipes

This is the BEST soup..We love it and would not change one thing....It's a 5 star..

Very excellent - better than any I've had in a restaurant. The only changes I made were I used half-and-half instead of heavy cream; and I also used lowfat (2%) grated sharp cheddar. It was still very rich! Thank you for this recipe!!!

This soup was AMAZING!!! Everyone loved it!

This soup was great, I put some of it in the blender and gave it a whiz, then poured it back in the pot with the rest of the broccoli and as Mr food say's it was soooooooo good

very yummy and easy to make. the whole family loved it.

very yummy and easy to make. the whole family loved it.

This looks like a really good soup, however the written instructions do not match the video. I think you need to make the roux as instructed in the video. I think if you just combine that flour and butter and then just put it in the hot liquid, it is going to be a mess. Maybe I'm wrong though, but I am going to try it with the roux process, as shown.

Thank you for this wonderful soup recipe it has just the right taste and texture better than any restraunt soup we've ever had wouldn't change a thing Thanks again

I have frozen this type of soup before, but the consistency is a little different when it is thawed. You may have to add a little more milk or cream when heating. Freezing will not change the taste.

Does anyone know if you can freeze this soup. I would love to try it but living alone, I would have to freeze some.

yes u can, best with a vaccum sealer

It was super simple to make and tasted great. May add some carrots next time just to sweeten the taste a little.

mmmmmm good!!!

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