Broccoli Cheese Soup Recipe

I like this soup. I have made it twice. The last time I made it I did not add the corn starch at the end but instead I pureed the hot soup right in the pot with my hand mixer/immersion blender (love this for soups). I left more of the broccoli stalk pieces in and this thickened the soup more healthfully. I also added two vine ripened tomatos I had roasted/mesquite smoked on the grill (Before pureeing). Also don't be afraid to use real cheddar in place of part of the cheese food. Much better for you!

Mmmm, mmmm GOOD!!! I read all the reviews before making it and did a few "tweaks" to the recipe and I am blissfully happy with the results. Keeper recipe! Here are the "tweaks" that I made: I covered the broccoli with THREE cans of chicken broth instead of four. I used TWO bags (14 oz) of broccoli florets I used TWO lbs of Velveeta (actually I used the generic grocery brand, it was cheaper) Instead of mixing cornstarch with water, I mixed it with the FOURTH can of chicken broth.

I cut this recipe in half and made some modifications. It turned out to be a keeper. First, I used fresh broccoli (about 3 or 4 cups). An immersion blender is good for breaking up the broccoli (but not too much). I also used real cheddar cheese instead of the processed stuff. I think this made the biggest difference. I used a mix of 1/3 sharp cheddar to 2/3 mild. I used 1 cup of whole milk and added another 1/4 cup half & half. The recipe doesn't mention salt, but you should add a fair amount at the end, depending on how salty the cheese was. I added a teaspoon, then more when I served it. I still used 2/3 cups of cornstarch and 1 cup water to account for some of the additional liquid. It turned out thick and chowder-like with a prominent cheesy flavor. Very good with crackers.

I put all of these ingredients in a crockpot without precooking any of it, and it was delicious!! I did mix the cornstarch with 2/3 cups of water before I added it to the crockpot. My husband loved it!

I made the recipe mostly as written; the only changes I made were to double the ingredient amounts and add some black pepper to taste before serving. The results were outstanding. Nothing melts as silky smoothly as good old Velveeta! I love that you can throw this soup together quickly with inexpensive, readily available ingredients and come out with a delicious product you can proudly serve guests. It also reheats just fine. I made it a day before a tailgate party and then reheated it in a Crockpot on low. It paired incredibly well with roast beef sliders. I saw a lot of dipping going on. This recipe is definitely a keeper. The only change I might make next time is to replace the garlic powder with chopped/mashed roasted garlic (to taste) and maybe replace a cup or two of the chicken stock with a cheap, dry white wine. It's not that this isn't already a great recipe; I like to experiment.

I made half the recipe but used 12 oz of broccoli instead of 8. I used an immersion blender to blend the stems and left the florets intact. I thought it was just ok. I had to season it with salt and pepper because I found it on the bland side. I make a much better recipe on this site which includes carrots.

I made this last night. Husband Loved it. I changed it some. I used Half-N-Half instead of milk, used fresh broccoli. My biggest change was: used 1 lb. of Velveeta, 8 oz. Kraft extra sharp and 2 C. of Cheddar Jack. I know it sounds like a lot of cheese, but it wasn't and my family loved it.

Be Aware that Processed cheese is not 100% cheese. "Most of the time it hovers around 50% cheese, sometimes more and sometimes less, but at a base level, processed cheese is real cheese cut with other, non-cheese ingredients. Those extra ingredients can include salt, food dyes, preservatives, extra dairy, emulsifiers, or other artificial ingredients. These ingredients are added to melted, pasteurized cheese, which is then converted to a sliced solid, a jarred sauce, a spread, a spray. By the time the extra ingredients are added, the actual cheese in the mix has changed significantly in terms of both flavor and texture." Processed cheese also has a high salt content and is not a good idea if you are watching your salt intake because of heart disease or kidney disease.

I wanted to try and duplicate the broccoli cheese soup made at McAlister's here in the south. After reading some of the reviews I chose can you use 4 tablespoons butter with y'all sauteed the onion and two cloves of garlic in then I added 4 tablespoons of flour to make a roux. I used two cartons of chicken broth and added some carrot matchsticks. I chose to use two heads of broccoli instead of the frozen broccoli. After cooking the broccoli and carrots 15 or 20 minutes, I used a potato masher to get the consistency that I wanted. I also used a pound of Velveeta chopped up small and about 2 cups of mild cheddar. This will be my new go to recipe for broccoli cheese soup.

Great recipe! I used fresh broccoli and sauteed it with the onions. I used half the amount of broth since everyone was doubling the cheese and broccoli (I didn't want to make a large batch). I used half beef, half chicken broth because that's what I had on hand, and it still turned out delicious. I also added a tablespoon of minced garlic and 2 teaspoons of garlic powder. I added 1 cup of heavy cream, and 1 cup of milk, I didn't want it too rich. This recipe is rather forgiving.

Made as written but used a lb. of shredded Mexican mix cheese in place of the loaf cheese and 1 1/2 table spoons minced garlic in place of powder. I found it to be a bit overwhelming with all the chicken broth. I then set it back to cook and added 1 cup sliced mushrooms, 3/4 cup white wine, 1 cup minced ham and served with ground black pepper and Tabasco. Yum I let it cool and stiffen and divided into 1 person servings using seal-a- meal and froze for future meals.

This is the best thing ever.

Love this soup. I used fresh broccoli florets with a bit of carrots and mushrooms, a squeeze of lemon, and some Italian herbs. I used the hand mixer blender to smooth out the cooked broccoli and I used unsweetened oatmilk instead of regular milk. The cornstarch gave it a great consistancy while keeping the recipe gluten free.

Wonderful, as is.

Great as is. Even better with the wine suggestion and a small bag of matchstick carrots with the onions. Hearty and comforting, and no one has to know it’s processed cheese.

My husband loved it! I tweaked it a bit by adding pepper and using fresh broccoli.

Next time, I will probably cut down on the cornstarch as it did not entirely dissolve into the soup. Even with that, everyone really enjoyed it, and I got a lot of praise.

I made it and then made seconds.

Quick, tasty, and satisfying.

It was good I like loved it