Super-Easy Broccoli Cheese Soup

    20 min

    This soup is quick to make and tastes fabulous. Broccoli is heated with mushroom soup, milk and processed cheese. Serve with fresh crusty bread. Perfect for the cold winter months.

    99 people made this

    Serves: 2 - 4

    • 285g frozen broccoli florets
    • 1 (295g) tin cream of mushroom condensed soup
    • 300ml milk
    • 225g processed cheese, such as Kraft singles, unwrapped and chopped
    • salt and pepper to taste

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

    1. Prepare broccoli according to directions. Drain off excess water.
    2. Add cream of mushroom soup and milk to broccoli. Stir and heat thoroughly on low.
    3. Add cheese, stirring until melted. Add salt and pepper to taste.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (86)


    Just searching for a broccoli soup recipe- I am sorry to be a party pooper but when I read a recipe that has a frozen vegetable, canned cream soup and processed cheese as main ingredients, I can only cringe. You lose absolutely no time by substituting the real things- fresh broccoli, premade chicken stock, fresh cream if you must, and real cheese. And nutritionally you are 200% better off!  -  20 Mar 2005  (Review from Allrecipes US | Canada)


    This is great! I used steamed fresh broccoli, and used cheddar cheese instead of the Velveeta. I cut the broccoli small, but didn't puree it. Very quick and yummy. Great for those winter days!  -  09 Jan 2005  (Review from Allrecipes US | Canada)


    Yummy! I ran the milk, soup, and broccoli through my food processor before adding the cheese, and it turned out very creamy (my hubby said it was almost like a chowder). I also used the cream of celery soup instead of cream of mushroom. Thanks for a great recipe!  -  22 Apr 2002  (Review from Allrecipes US | Canada)