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Broccoli Cheese Soup

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“This is an easy, throw-together broccoli soup. I've made it many times and it is always a hit, especially on a cold day. It can be doubled or tripled, and I have even made it in a crock pot, (although you have to use the low setting so it doesn't scorch).”

Ingredients Nutrition


  1. Put all liquid ingredients and butter or margarine in pot on med-low heat and stir occasionally to make sure everything gets blended.
  2. While this is cooking, put frozen broccoli in a glass dish. Cover with plastic or Saran wrap, and microwave for 2-4 minutes, (just long enough to defrost but not to over-cook). Drain broccoli. If you want to steam the broccoli on the stovetop instead you can, just don't overcook it til it gets too soft.
  3. As the cream mixture heats up to a slow bubble, check the consistency. Once the ingredients are completely melted and slightly bubbly, add broccoli, cover & simmer on low heat for 10-15 minutes, stirring occasionally. If it looks too thick, add more milk. If it looks too thin or watery, add a tablespoon or two of flour.
  4. A minute or two before you serve, add the shredded cheese and stir until melted.
  5. Serve with a nice Caesar or garden salad and crusty bread.

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