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


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


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.

About this Recipe

Course/Dish: Cream Soups