Triple Cheese Broccoli Soup

Kathy Sterling


I love Broccoli Cheese soup! I especially like it when it is really cheesy and creamy.

I experimented with this soup to get it to the right consistency and texture. I have it just right for my taste.

I recently served it for a luncheon and it got rave reviews!

So I declare it to be a "comfort" food even if it does have Broccoli in it.



★★★★★ 2 votes

6 - 8
45 Min
50 Min


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1/2 c
butter (unsalted)
1 medium
yellow onion, finely chopped
16 oz
package of frozen chopped brocolli
6 c
chicken broth
2/3 c
2 c
heavy cream
1 c
1 c
1 lb
processed cheese ( i use velveeta) cubed
2 c
sharp cheddar cheese (grated)
1 pkg
4 oz cream cheese, cubed
2 Tbsp
garlic, finely chopped

How to Make Triple Cheese Broccoli Soup


  • 1In a large stock pot, melt butter over medium heat. Add butter and garlic and saute until onions are tender, about 3 to 5 minutes. Add cornstarch and blend with a whisk until smooth.
  • 2Gradually stir in chicken broth. Stir in broccoli and simmer until broccoli is tender, about 30 minutes.
  • 3Slowly stir in milk, cream and water, stirring constantly.
    Bring to a slow boil.
  • 4Add all the cheese and stir until thoroughly melted.
    Simmer on low heat for 5 minutes before serving.

    You can also put it in a slow cooker to melt cheese and to keep the soup warm until ready to serve.

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About Triple Cheese Broccoli Soup

Course/Dish: Cream Soups

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