Best Cream of Broccoli Soup

Name: Best Cream of Broccoli Soup
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4-6 serving(s)
Ingredients: 2 tablespoons butter; 1 onion, chopped; 1 garlic clove, chopped; 1 stalk celery, chopped; 2 (14 1/2 ounce) cans chicken broth; 4 cups broccoli; 3 tablespoons butter; 3 tablespoons flour; 2 cups milk (or 1 1/2 cups milk and 1/2 cup evaporated milk); pepper; 1/2 cup Velveeta cheese (or more)

Community Pick

Submitted by Barb G.

"This recipe is thick and flavorful. Simple, delicious, and quick to make. Hope that you enjoy it as much as my family does. I have added chicken to this soup, very good"

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photo by pate g.

Ready In:: 50mins
Ingredients:: 11
Serves:: 4-6

ingredients

2 tablespoons butter
1 onion, chopped
1 garlic clove, chopped
1 stalk celery, chopped
2 (14 1/2 ounce) cans chicken broth
4 cups broccoli
3 tablespoons butter
3 tablespoons flour
2 cups milk (or 1 1/2 cups milk and 1/2 cup evaporated milk)
pepper
¹⁄₂ cup Velveeta cheese (or more)

directions

Melt 2 tablespoons butter in medium sized stock pot, and sauté onion, garlic and celery until tender.
Add broccoli and broth; cover and simmer for 10 minutes.
Purée soup (I use a hand blender) or mash with potato masher.
Return to heat.
In small saucepan, over medium heat melt 3 tablespoons butter, stir in flour and add milk.
Stir until thick and bubbly, add to soup.
Add cheese; stir until melted.
Season with pepper and serve.

Questions & Replies

How many stalks or pounds is 4 cups of broccoli?

fabulousfour

Reviews

I thought I found the perfect broccoli soup (Uncle Bill's #19107), but wanted to try one that used cheese. Now I have two favorite broccoli soups, and both are easy and delicious. I did substitute sharp chedder, and melted it into the white sauce; then added the sauce to the vegetable soup. While the soup tasted great that way, I then incorporated one of Uncle Bill's soup secrets--a tablespoon of soy sauce. You will not detect any soy sauce taste, but it does impart a more robust flavor. Thanks Barb, for sharing another great recipe--all yours sound good.

ladyfingers
Velveeta! You have to be kidding, this is not even cheese. As some of the members have done, please substitute with cheddar or even swiss cheese.

Kanasucre
I can't believe I've never reviewed this, as I make it ALL the time. It makes 6 big bowlfuls and is delicious. The only thing I do different is use 1/2 cup shredded cheddar for the cheese - but otherwise I follow the recipe exactly and it always comes out perfect.

Michaelk69
Really very good. Doubled the white sauce as it was too thin, added 1T soy sauce and used shredded mozzarella cheese as it was all we had.

NCSouthernBelle
This was great! Only bad thing is that this is one of those hearty soups that fills you up very quickly! I barely ate enough to fill up a coffee mug. I added a dash of cayene pepper and used about 6oz of velvetta and 4 oz shredded sharp cheese. Used 1 cup half and half and 1 cup evaporated milk. served this with crusty bread and some oven roasted chicken wings. Dipping the bread in the soup was my favorite part. I only wish I could've ate more!

Shawn C