Best-Ever Broccoli Cheese Soup

    1 hour 30 min

    A superbly satisfying cheese soup. Broccoli, processed cheese and Cheddar cheese is simmered in a thick, white soup base. Serve with fresh crusty bread.

    268 people made this

    Serves: 18 

    • 175g butter
    • 100g plain flour
    • 2.2 litres chicken stock
    • 2.2 litres milk
    • 1 teaspoon salt
    • 1 1/2 teaspoons white pepper
    • 450g fresh broccoli florets
    • 675g processed cheese, such as Kraft singles, unwrapped and chopped
    • 350g Cheddar cheese, grated

    Prep:15min  ›  Cook:30min  ›  Extra time:45min  ›  Ready in:1hr30min 

    1. Melt the butter in a large pot over medium heat and mix in the flour. Reduce heat to low and cook, stirring constantly, about 2 minutes.
    2. Bring a pot of lightly salted water to the boil. Place the broccoli in the boiling water and cook 2 minutes or until just tender. Remove from heat, drain and set aside.
    3. Gradually mix the processed cheese and Cheddar cheese into the large pot until melted. Mix in the broccoli. Continue cooking about 5 minutes.
    4. Mix in the chicken stock and milk; season with salt and white pepper. Bring to the boil, reduce heat to low and simmer about 10 minutes.

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    Reviews in English (249)


    I have made this recipe twice for crowds and it has been a big hit! I only do 2 things differently. First, I saute an onion in with the butter in the beginning. Also, I have thrown in cubed potatoes with good results. This is a great "cheese soup base" that could be varied many ways-- chicken, carrots, potatoes, Kielbasa, etc.  -  09 Jun 2007  (Review from Allrecipes US | Canada)


    This was a delicious recipe...MADE CHANGES, but I don't think they were too drastic. The entire family from baby to hubby LOVED it. My changes were: 1) used water and 3-4 Tbsp. chicken base paste (Tone's brand from Sam's -- no MSG)for broth, 2) Omitted salt, but used all that pepper! (Salt to taste before serving), 3) Cornstarch, for thickening: 1/3 cup mixed with a cup of the cold water or broth and brought to the boil in "step 1", 4) Broccoli: I steamed florets and small stems until just tender, then CHOPPED to my liking . I didn't measure, but would use more than two heads next time. 5) Added 3-4 Tbsp. white wine worcestershire. WOW!!!! If you can't find, try a small amount of regular. 6) Used 8 oz of sharp natural cheddar- no processed cheese. More would be even better.  -  22 Dec 2006  (Review from Allrecipes US | Canada)


    This turned out great. I followed the recipe exactly after scaling it down to 6 servings. I would recommend doubling the amount of brocolli. DON'T FORGET TO SCALE IT DOWN. Enjoy...  -  11 Jul 2004  (Review from Allrecipes US | Canada)