Luscious Broccoli and Cheese Soup

    30 min

    A thick and super-rich broccoli soup. Broccoli is simmered with milk, cheese, double cream and chicken stock. Serve for lunch or dinner with a crusty bread roll.

    111 people made this

    Serves: 6 

    • 285g frozen broccoli
    • 600ml milk
    • 450g Kraft processed cheese slices, unwrapped and chopped
    • 5 tablespoons plain flour
    • 250ml double cream
    • 1 chicken stock cube
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Place broccoli in a medium saucepan with just enough water to cover. Cook until tender, about 8 minutes. Set aside and do not drain water.
    2. In a large saucepan, heat milk. Blend in the flour and cheese until smooth. Stir in the cream and stock cube. Add the broccoli and its water to the mixture and season with salt and pepper. Heat soup to warm through and serve immediately.

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    Reviews & ratings
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    Reviews in English (90)


    This turned out to be an easy and delicious soup although the original ingredients were a little bland for my taste. I ended up adding 3 more boullin cubes and added some chopped onions to add a little more flavor.  -  06 Apr 2001  (Review from Allrecipes US | Canada)


    This is a good recipe to encourage a reluctant broccoli eater especially if they like cheese. I have been trying to copy Quizno’s (a fast food place) broccoli cheese soup and this comes close. While the cheese was melting in a smaller pot, the frozen broccoli was simmering in a soup pot with the instant chix stock (I used 3t of chicken base like a previous reviewer)and the water used to reconstitute it, about 4 oz. Extra cheddar cheese and milk took the place of the cream since I rarely have it. Turned out great.  -  12 Apr 2007  (Review from Allrecipes US | Canada)


    This was pretty tasty. I used real aged cheddar instead of the processed cheese. Very hearty.  -  25 Mar 2006  (Review from Allrecipes US | Canada)