Cheesy Broccoli Soup

    40 min

    A wonderfully simple broccoli and cheese soup. Broccoli is simmered with chicken stock, stirred through with milk and cheese and then thickened. Serve with a crusty bread roll.

    2303 people made this

    Makes: 12 

    • 115g butter
    • 1 onion, chopped
    • 450g frozen chopped broccoli
    • 1.6 litres chicken stock
    • 450g Kraft processed cheese slices, unwrapped and chopped
    • 500ml milk
    • 1 tablespoon garlic granules
    • 85g cornflour
    • 250ml water

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. In a stock pot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli and cover with chicken stock. Simmer until broccoli is tender, 10 to 15 minutes.
    2. Reduce heat and stir in cheese until melted. Mix in milk and garlic granules.
    3. In a small bowl, stir cornflour into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

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    Reviews & ratings
    Average global rating:

    Reviews in English (2183)


    really easy, delicious, adaptable recipe  -  13 Apr 2013


    For years, I wished that I could duplicate the broccoli and cheese at Chili's, where I worked in college. But since it wasn't made at the restaurant, I couldn't. Now, THIS recipe is as good, if not better than Chili's and every other restaurant B & C I've tried. On the advice of others, I doubled the cheese and the broccoli, used 1/2 and 1/2 instead of milk and I cut the cheese into small cubes for quick melting. It was incredible, and I will absolutely be making this soup often. For family or for guests, watch out--this will knock your socks off! Word of caution: after cheese has melted, turn stove heat down to low or the cheese will stick to the bottom of pot.  -  11 Feb 2003  (Review from Allrecipes US | Canada)


    With some "alterations" this soup is awesome and deserves a very high rating! I used 6 Tablespoons of Butter (1/2 cup is just too much)... I added 2-3 cloves minced garlic to the onion… once the onion was tender/translucent I sauteed several chicken bouillon cubes and then added 2+ pounds of fresh broccoli to the onion/bouillon mixture and added 6-7 cups of water. I used heavy cream instead of milk. I still used the garlic powder to taste and added freshly ground black pepper too. I only used ½ cup of cornstarch and blended it with the soup broth instead of water. Lastly I used medium cheddar cheese and added it at the very end. If you’re unsure about deviating from the recipe, at least use fresh broccoli and cream or half/half and make sure to add the cheese at the end! It will make a delicious difference!  -  14 Jan 2006  (Review from Allrecipes US | Canada)