Creamy Cheese and Broccoli Soup

    (61)
    50 min

    Red onion is sauteed, then simmered with milk, cream cheese and broccoli to create this simple, yet delicious broccoli soup. Serve with fresh, crusty bread for lunch or dinner.


    62 people made this

    Ingredients
    Makes: 4 - 6 servings

    • 4 tablespoons chopped red onion
    • 1 tablespoon margarine
    • 625ml milk
    • 225g cream cheese, softened
    • 450g Kraft processed cheese slices, unwrapped and chopped
    • 285g frozen chopped broccoli

    Method
    Prep:10min  ›  Cook:15min  ›  Extra time:25min  ›  Ready in:50min 

    1. Melt margarine over medium heat in a 2 litre saucepan. Cook and stir onions in margarine until tender.
    2. Add milk and cream cheese; stirring until cream cheese melts. Stir in cheese and broccoli. Continue to stir until all of the cheese has melted and soup is heated through.
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    Reviews & ratings
    Average global rating:
    (61)

    Reviews in English (47)

    by
    37

    all in all a pretty good base recipe. I tweaked it a bit though. I started by using more broccoli than it called for, ( i used 16 oz snd it still wasn't enough ) and i pre-cooked it. I than put about 3/4 of it in the blender for a creamier texture. I also used fat free cream cheese and 2% velveeta, it tasted no different just made me feel a little healthier. I also added lots of cajun seasoning blend.  -  05 Jan 2008  (Review from Allrecipes US | Canada)

    by
    18

    Yum yum ! This soup was delicious and so filling! We loved it! I microwaved the frozen broccoli for a minute before putting it into the soup mixture to soften it up.  -  30 Mar 2008  (Review from Allrecipes US | Canada)

    by
    18

    This was good, but I expected better-the broccoli didn't get totally cooked so it was crunchy- next time I will either let it thaw or cook it in the microwave first. The cream cheese is very good, it gives it a creamy taste & the onion gave it a little bit of sweetness-I'm sure with a little tweaking to our liking it will be awesome. Thanks for a great basic recipe!  -  17 Oct 2006  (Review from Allrecipes US | Canada)

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