Cheesy Cream of Broccoli Soup

Dana Ramsey


I love cheesy cream of broccoli soup! I use to get this at a local restaurant that closed years ago and it has taken me 5 tries to conquer this recipe and I finally did it! This soup is so good and the base would be great in a creamy cauliflower soup, creamy asparagus or any other veggie of your choice! This soup got a thumbs up from my family!

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4 to 6


15 Min


25 Min


Stove Top


2 Tbsp
butter, don't substitute
2 Tbsp
all purpose flour
of a large onion, chopped
1 c
fat free half and half
32 oz
low sodium chicken broth or veggie stock
28 oz
bag of frozen broccoli florets
1 lb
2% velveeta cheese, cubbed
8 oz
of shredded cheddar cheese
1 tsp
crushed red peppers, optional
freshly ground pepper to taste

Directions Step-By-Step

What I did first was take my broccoli and place it in a microwave safe bowl and cooked it for about 8 minutes and set aside.
In a large pan I melted my butter, flour and onions together for about a minute or two, and then I slowly added the half and half and whisked until thick and smooth. Once the half and half was mixed with the flour, onion and butter I added my broccoli and the velveeta cheese, after the cheese was completely melted and nice and smooth I added my chicken broth a little at a time until I got it to the consistency I wanted. At first I did not use all the broth but put the rest in later which you will see in a moment.
Cook this about 20 minutes on simmer then add the remaining cheese, stir until melted. I had about 2 ounces of stock left and decided to put it in as it was just a little too thick for my taste. Use your own judgment.

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids