Cream of Broccoli Soup
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Yield: 8 to 10 servings
For once, a vegetable soup that's not pureed! This one has plenty of flavor and plenty of texture, and it makes a wonderful lunch when served with an herb bread and a fruit dessert. If you prefer an even stronger flavor, try substituting a sharper variety for all or part of the cheese.Ingredients:
6 cups water10 ounces fresh or frozen chopped broccoli
3/4 cup finely chopped onion
2 cups shredded American cheese
2 teaspoons salt
2 teaspoons white pepper
1 teaspoon garlic powder
1 cup milk
1 cup light cream
1/4 cup butter
1/2 cup cold water
1/3 cup all-purpose white flour
Instructions:
In a large saucepan, bring the water to a boil. Add the broccoli and onion; boil for 10 to 12 minutes. Add the cheese, salt, pepper, and garlic powder. Cook over medium heat, stirring constantly, until the cheese melts. Add the milk, cream, and butter. Heat to boiling, stirring constantly.Add the water to the flour and mix until smooth. Add slowly to the hot soup, stirring rapidly. Continue to cook, stirring constantly, until the soup is the consistency of heavy cream. Serve hot.
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This is the best Cream of Broccoli soup I have tasted. It is not too thick and the white pepper added a little spice. I have made it numerous times already and will continue to do so.
Delicious! My kids weren’t crazy about it, but I shared it with some adults, and everyone loved it
Thick, cheesy and delicious. Watch when simmering that it doesn’t stick. Excellent with crusty french bread and a nice glass of Merlot.
Very good recipe. Make sure you use American cheese and not Cheddar cheese. Cheddar cheese will clump and make a mess. Trust me.
I thought there was a little too much pepper, would cut in half.