Broccoli Cheese Soup

Sandy Griffin


My grand daughters favorite soup. My version of an old favorite.

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15 Min


15 Min


48 oz
chicken broth, low salt
1 c
corn starch
1 tsp
baking soda
2 c
broccoli, fresh chopped
1 lb
velvetta cheese
1 c
cheddar cheese, shredded
1 c
heavy cream
2 c
whole milk
1 - 2 Tbsp
chicken base by mccormicks

Directions Step-By-Step

Combine 2 cups chicken broth and corn starch and stir until dissolved.
In a Dutch Oven Pot pour remaining Chicken Broth. Add baking soda (to keep the broccoli nice and green) and the broccoli. Cook about 4 minutes.

If you use broccoli that has a lot of stalks just put the stalks into the blender or food processor and chop them up and throw them in. They add a lot of flavor but I like to taste and see chunks of broccoli.
Now add the chicken base if you have it. It adds a lot of flavor you could use bouillion cubes instead or just leave it out. I think it adds a lot of flavor.
Once dissolved start adding the Corn Starch liquid slowly. As it thickens up you can adjust how much to put in. I put it all in.
Once it is boiling and pretty thick add the milk, cream and cheeses. If you have shredded cheese left over sprinkle it directly on top of each bowl of soup. Enjoy!!

About this Recipe

Course/Dish: Soups, Cream Soups
Dietary Needs: Vegetarian