Broccoli Cheese Soup Recipes | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/soups/cheese-soups/broccoli-cheese-soups/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Fri, 17 Jan 2025 20:10:20 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Broccoli Cheese Soup Recipes | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/soups/cheese-soups/broccoli-cheese-soups/ 32 32 Cheddar Broccoli Soup https://www.tasteofhome.com/recipes/cheddar-broccoli-soup/ Fri, 17 Jan 2025 20:10:20 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102901

Ingredients

  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 can (14-1/2 ounces) beef broth
  • 1-1/2 cups 2% milk
  • 1 package (10 ounces) frozen chopped broccoli
  • 1 teaspoon ground mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon ground nutmeg
  • 1 cup shredded cheddar cheese
  • Additional shredded cheddar cheese, optional
Text Ingredients

Directions

  1. In a large saucepan, saute onion and garlic in butter until tender. Stir in flour until blended. Gradually stir in broth; bring to a boil. Cook and stir for 2 minutes.
  2. Stir in the milk, broccoli, mustard, Worcestershire sauce and nutmeg. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until heated through. Stir in cheese until melted. If desired, serve with additional cheese.

Nutrition Facts

1 cup: 252 calories, 16g fat (11g saturated fat), 52mg cholesterol, 750mg sodium, 15g carbohydrate (7g sugars, 3g fiber), 13g protein.

]]> Instant Pot Broccoli Cheddar Soup https://www.tasteofhome.com/recipes/instant-pot-broccoli-cheddar-soup/ Sat, 19 Oct 2024 18:25:00 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2051657

Ingredients

  • 3 tablespoons butter
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 3 garlic cloves, minced
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground mustard
  • 4 cups chopped fresh broccoli
  • 5 cups reduced-sodium chicken broth
  • 1 cup half-and-half cream
  • 1/4 cup cornstarch
  • 2 cups shredded cheddar cheese, divided
Text Ingredients

Directions

  1. Set 6-qt. electric pressure cooker to sauté, add butter. Once melted, add onion and carrot; cook 3-4 minutes or until tender. Stir in garlic, salt, pepper, paprika and mustard; cook until fragrant, 1-2 minutes. Stir in broccoli and broth. Lock lid; close pressure-release valve. Adjust pressure to pressure-cook on high 3 minutes. Quick-release pressure.
  2. Set pressure cooker to sauté. In a small bowl, stir together half-and-half and cornstarch until dissolved; stir into soup. Cook until thickened,1-2 minutes (do not let boil). Turn pressure cooker off. Stir in 1-1/2 cups shredded cheese until melted. Serve soup in bowls; top with remaining 1/2 cup shredded cheese.

Nutrition Facts

1 cup: 244 calories, 17g fat (10g saturated fat), 54mg cholesterol, 980mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 11g protein.

]]> Keto Broccoli Cheese Soup https://www.tasteofhome.com/recipes/keto-broccoli-cheese-soup/ Wed, 03 Jul 2024 15:55:52 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1993712

Ingredients

  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 6 cups fresh broccoli florets (about 12 ounces)
  • 3 cups chicken stock
  • 2 cups heavy whipping cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups shredded cheddar cheese
  • 4 ounces cream cheese, cubed and softened
Text Ingredients

Directions

  1. In a 6-qt. stockpot, heat butter over medium heat; saute onion and garlic until tender, 6-8 minutes. Stir in broccoli, stock, cream, salt and pepper; bring to a boil. Simmer, uncovered, until vegetables are tender, 10-12 minutes.
  2. Using an immersion blender, puree soup until some broccoli is in small pieces, leaving some broccoli florets whole. Or, cool soup slightly and puree 2 cups in a blender. Return to pan.
  3. Over low heat, stir in cheddar cheese and cream cheese until melted. If desired, garnish with additional cheddar cheese.

Nutrition Facts

1 cup: 479 calories, 44g fat (27g saturated fat), 132mg cholesterol, 714mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 16g protein.

]]> Loaded Broccoli-Cheese Potato Chowder https://www.tasteofhome.com/recipes/loaded-broccoli-cheese-potato-chowder/ Mon, 01 Jan 0001 06:00:00 +0000 http://origin-www.tasteofhome.com/recipes/loaded-broccoli-cheese-potato-chowder/

Ingredients

  • 1 package (20 ounces) refrigerated O'Brien hash brown potatoes
  • 1 garlic clove, minced
  • 2 cups reduced-fat sour cream
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 3 cups vegetable stock
  • 1 package (12 ounces) frozen broccoli florets, thawed
  • 4 cups shredded cheddar cheese
  • 1/2 cup finely chopped green onions
Text Ingredients

Directions

  1. Combine hash browns and garlic in a 5- or 6-qt. slow cooker. In a large bowl, whisk sour cream, flour, pepper and nutmeg until smooth; stir in stock. Pour into slow cooker; stir to combine. Cook, covered, on low until hash browns are tender, 6-8 hours.
  2. Add broccoli and 3 cups cheese; cover and cook until cheese is melted, about 10 minutes longer. Serve with green onion and remaining 1 cup cheese.

Nutrition Facts

1 cup: 386 calories, 23g fat (13g saturated fat), 62mg cholesterol, 921mg sodium, 26g carbohydrate (6g sugars, 2g fiber), 20g protein.

]]> Broccoli Cheddar Soup https://www.tasteofhome.com/recipes/broccoli-cheddar-soup/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/broccoli-cheddar-soup/

Ingredients

  • 1/4 cup chopped onion
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups 2% milk
  • 3/4 cup chicken broth
  • 1 cup cooked chopped fresh or frozen broccoli
  • 1/2 cup shredded cheddar cheese
Text Ingredients

Directions

  1. In a small saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and broth. Bring to a boil; cook and stir until thickened, about 2 minutes.
  2. Add broccoli. Cook and stir until heated through. Remove from the heat; stir in cheese until melted.

Broccoli Cheddar Soup Tips

How do you keep broccoli cheddar soup from curdling?

Curdling in a cream soup usually occurs when the milk or cream is added at too high of a heat. As you incorporate the milk and broth into the cooked onion and flour mixture, keep the heat at medium and stir continuously with a whisk. Once all is mixed in, then proceed to heat to a boil.

Why is my soup grainy?

In addition to curdling, cream soups can become grainy due to the type of cheese used. For best results, don’t use pre-shredded, packaged cheese; shred the cheese directly off a block. Additionally, before adding the cheese, you could add one small peeled and diced russet potato to the soup. Once it has cooked, use an immersion blender to puree the potato as you add the cheese. This will help emulsify the milk and cheese, keeping the soup creamy without affecting flavor.

Can you freeze broccoli cheddar soup?

We don't recommend freezing most dairy-based soup recipes, as the soup tastes grainy once reheated. Read more tips on freezing soups .

Nutrition Facts

1 cup: 494 calories, 37g fat (24g saturated fat), 116mg cholesterol, 1145mg sodium, 26g carbohydrate (11g sugars, 2g fiber), 16g protein.

]]> Cheese Broccoli Soup https://www.tasteofhome.com/recipes/cheese-broccoli-soup/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/cheese-broccoli-soup/

Ingredients

  • 2 cups sliced fresh carrots
  • 2 cups broccoli florets
  • 1 cup sliced celery
  • 1-1/2 cups chopped onion
  • 1/2 cup butter
  • 3/4 cup all-purpose flour
  • 1 can (10-1/2 ounces) condensed chicken broth, undiluted
  • 4 cups whole milk
  • 1/2 pound Velveeta, cubed
Text Ingredients

Directions

  1. In a large saucepan, bring 2 quarts water to a boil. Add carrots, broccoli and celery; cover and boil for 5 minutes. Drain, remove vegetables and set aside.
  2. In the same saucepan, saute onion in butter. Add flour and stir to make smooth paste. Gradually add chicken broth and milk. Cook until mixture thickens, 8-10 minutes. Add vegetables; heat until tender. Add cheese; heat until cheese is melted.

Nutrition Facts

1 cup: 472 calories, 31g fat (19g saturated fat), 88mg cholesterol, 1033mg sodium, 32g carbohydrate (17g sugars, 3g fiber), 18g protein.

]]> Broccoli Beer Cheese Soup https://www.tasteofhome.com/recipes/broccoli-beer-cheese-soup/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/broccoli-beer-cheese-soup/

Ingredients

  • 3 tablespoons butter
  • 5 celery ribs, finely chopped
  • 3 medium carrots, finely chopped
  • 1 small onion, finely chopped
  • 4 cups fresh broccoli florets, chopped
  • 1/4 cup chopped sweet red pepper
  • 4 cans (14-1/2 ounces each) chicken broth
  • 1/2 teaspoon pepper
  • 1/2 cup all-purpose flour
  • 1/2 cup water
  • 3 cups shredded cheddar cheese
  • 1 package (8 ounces) cream cheese, cubed
  • 1 bottle (12 ounces) beer or nonalcoholic beer
  • Optional toppings: Additional shredded cheddar cheese, cooked and crumbled bacon strips, chopped green onions, sour cream and salad croutons or soft pretzel bites
Text Ingredients

Directions

  1. In a Dutch oven, melt butter over medium-high heat. Add celery, carrots and onion; saute until crisp-tender. Add broccoli and red pepper; stir in broth and pepper. Combine flour and water until smooth; gradually stir into pan. Bring to a boil. Reduce heat; simmer, uncovered, until soup is thickened and vegetables are tender, 25-30 minutes.
  2. Stir in cheeses and beer until cheeses are melted (do not boil). Top with additional shredded cheese, bacon, green onions, sour cream and croutons or pretzel bites as desired.

Nutrition Facts

1 cup: 316 calories, 23g fat (13g saturated fat), 69mg cholesterol, 1068mg sodium, 13g carbohydrate (5g sugars, 2g fiber), 12g protein.

]]> Crockpot Broccoli Cheese Soup https://www.tasteofhome.com/recipes/slow-cooker-cheesy-broccoli-soup/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/slow-cooker-cheesy-broccoli-soup/

Ingredients

  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 2 cups finely chopped fresh broccoli
  • 3 cups reduced-sodium chicken broth
  • 1 can (12 ounces) evaporated milk
  • 1/2 teaspoon pepper
  • 1 package (8 ounces) Velveeta, cubed
  • 1-1/2 cups shredded extra-sharp cheddar cheese
  • 1 cup shredded Parmesan cheese
  • Additional shredded extra-sharp cheddar cheese
Text Ingredients

Directions

  1. In a small skillet, heat butter over medium-high heat. Add onion; cook and stir 3-4 minutes or until tender. Transfer to a 3- or 4-qt. slow cooker. Add broccoli, broth, milk and pepper.
  2. Cook, covered, on low 3-4 hours or until broccoli is tender. Stir in Velveeta until melted. Add next 2 ingredients; stir until melted. Just before serving, stir soup to combine. Top servings with additional cheddar cheese.

Nutrition Facts

1-3/4 cups: 675 calories, 49g fat (30g saturated fat), 165mg cholesterol, 1964mg sodium, 21g carbohydrate (15g sugars, 2g fiber), 39g protein.

]]> Copycat Panera Broccoli Cheese Soup https://www.tasteofhome.com/recipes/cheesy-broccoli-soup-in-a-bread-bowl/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/cheesy-broccoli-soup-in-a-bread-bowl/

Ingredients

  • 1/4 cup butter, cubed
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 4 cups fresh broccoli florets (about 8 ounces)
  • 1 large carrot, finely chopped
  • 3 cups chicken stock
  • 2 cups half-and-half cream
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon pepper
  • 1/4 cup cornstarch
  • 1/4 cup water or additional chicken stock
  • 2-1/2 cups shredded cheddar cheese
  • 6 small round bread loaves (about 8 ounces each), optional
  • Optional toppings: Crumbled cooked bacon, additional shredded cheddar cheese, ground nutmeg and pepper
Text Ingredients

Directions

  1. In a 6-qt. stockpot, heat butter over medium heat; saute onion and garlic until tender, 6-8 minutes. Stir in broccoli, carrot, stock, cream and seasonings; bring to a boil. Simmer, uncovered, until vegetables are tender, 10-12 minutes.
  2. Mix cornstarch and water until smooth; stir into soup. Bring to a boil, stirring occasionally; cook and stir until thickened, 1-2 minutes. Remove bay leaves. Stir in cheese until melted.
  3. If using bread bowls, cut a slice off the top of each bread loaf; hollow out bottoms, leaving 1/4-in.-thick shells (save removed bread for another use). Fill with soup just before serving.
  4. Serve soup with toppings as desired.
Test Kitchen tips
  • These make for a hearty meal on their own but are also delicious as appetizers. Smaller, sturdy breads such as hard rolls are a good choice.
  • Be a smooth operator. Avoid gritty cheese sauces by allowing soup to cool slightly before you add cheese. Stir in a little at a time until it melts in.

    • Nutrition Facts

    1 cup (calculated without bread bowl): 422 calories, 32g fat (19g saturated fat), 107mg cholesterol, 904mg sodium, 15g carbohydrate (5g sugars, 2g fiber), 17g protein.

    ]]>         Broccoli, Hamburger and Cheese Soup https://www.tasteofhome.com/recipes/broccoli-hamburger-and-cheese-soup/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/broccoli-hamburger-and-cheese-soup/

    Ingredients

    • 1-1/2 cups water
    • 2 teaspoons chicken bouillon granules
    • 3 cups frozen chopped broccoli
    • 1/4 cup finely chopped onion
    • 2 tablespoons butter
    • 3 tablespoons all-purpose flour
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
    • 2 cups milk
    • 1 cup cubed process cheese (Velveeta)
    • 1 pound ground beef, cooked and drained
    Text Ingredients

    Directions

    1. In a large saucepan, bring water to a boil; add bouillon and stir until dissolved. Add broccoli; cook according to package directions. Do not drain. Remove from the heat; set aside.
    2. In a large saucepan, cook onion in butter until tender. Stir in the flour, salt and pepper until blended. Remove from the heat and stir in milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Add the cheese, beef, broccoli with cooking liquid. Cook until heated through and cheese is melted, stirring occasionally.

    Nutrition Facts

    1 cup: 302 calories, 18g fat (10g saturated fat), 71mg cholesterol, 750mg sodium, 13g carbohydrate (7g sugars, 3g fiber), 22g protein.

    ]]>         Cheesy Broccoli Soup https://www.tasteofhome.com/recipes/cheesy-broccoli-soup/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/cheesy-broccoli-soup/ Cheesy Broccoli Soup. "This creamy and flavorful soup goes together in a flash because it uses frozen chopped broccoli and process American cheese," she explains. Plus, it's easy to warm up if Bob works late. "He likes it so much that when he grocery shops, he always makes sure the ingredients for this soup are on the list," she reports.]]>

    Ingredients

    • 2 cups water
    • 1 teaspoon chicken bouillon or 1/2 vegetable bouillon cube
    • 1 package (16 ounces) frozen chopped broccoli, thawed
    • 1 medium onion, chopped
    • 1/4 cup butter, cubed
    • 3 tablespoons all-purpose flour
    • 1 cup 2% milk
    • 1 pound process cheese (Velveeta), cubed
    Text Ingredients

    Directions

    1. In a large saucepan, bring water and bouillon to a boil. Add broccoli. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain, reserving 3/4 cup liquid.
    2. In another large saucepan, saute onion in butter until tender. Whisk in flour until blended. Add the milk and cheese. Cook over medium-low heat until thickened and cheese is melted, stirring frequently. Stir in broccoli and reserved cooking liquid.
    ]]>         Cauliflower Broccoli Cheese Soup https://www.tasteofhome.com/recipes/cauliflower-broccoli-cheese-soup/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/cauliflower-broccoli-cheese-soup/

    Ingredients

    • 3/4 cup small cauliflowerets
    • 3/4 cup small broccoli florets
    • 1/4 cup chopped onion
    • 1/4 cup halved thinly sliced carrot
    • 1 to 2 tablespoons butter
    • 1-1/2 cups 2% milk, divided
    • 1/2 teaspoon chicken bouillon granules
    • 1/4 teaspoon salt
    • Dash pepper
    • 2 tablespoons all-purpose flour
    • 1/3 cup cubed Velveeta
    Text Ingredients

    Directions

    1. In a large saucepan, cook the cauliflower, broccoli, onion and carrot in butter until vegetables are crisp-tender, about 5 minutes. Stir in 1-1/4 cups milk, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes, stirring occasionally.
    2. Combine the flour and remaining 1/4 cup milk until smooth; add to saucepan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat; add cheese and stir until melted. Serve immediately.

    Nutrition Facts

    1 cup: 267 calories, 15g fat (9g saturated fat), 48mg cholesterol, 909mg sodium, 23g carbohydrate (13g sugars, 2g fiber), 12g protein.

    ]]>         Cheesy Vegetable Chowder https://www.tasteofhome.com/recipes/cheesy-vegetable-chowder/ Sun, 24 Sep 2017 23:58:00 +0000 http://origin-www.tasteofhome.com/recipes/cheesy-vegetable-chowder/

    Ingredients

    • 1/2 cup each finely chopped carrot, celery and onion
    • 1/4 cup chopped sweet red pepper
    • 8 tablespoons butter, divided
    • 4 cups chicken broth
    • 3 cups fresh broccoli florets
    • 1 medium potato, peeled and diced
    • 3/4 teaspoon Worcestershire sauce
    • 1/2 teaspoon cayenne pepper
    • 1/4 cup all-purpose flour
    • 1 can (12 ounces) evaporated milk
    • 2 cups shredded sharp cheddar cheese
    • Additional shredded sharp cheddar cheese, optional
    Text Ingredients

    Directions

    1. In a Dutch oven, saute the carrot, celery, onion and red pepper in 4 tablespoons butter until vegetables are tender. Stir in the broth, broccoli, potato, Worcestershire and cayenne; bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until broccoli and potato are tender.
    2. Meanwhile in a large saucepan, melt remaining butter over medium heat. Whisk in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese; stir just until cheese is melted.
    3. Slowly stir cheese sauce into vegetable mixture. Garnish with additional cheese if desired.
    ]]>