This easy broccoli cheese soup recipe makes a tasty comfort food that is perfect for cool days! Broccoli cheese soup is a popular family favorite that you can easily make in 15 to 20 minutes.
It was one of the first recipes I made when I started cooking because it’s so easy and delicious and my husband loved it! We prefer the taste of American cheese, but if you prefer broccoli cheddar soup, you can simply use cheddar cheese.
You can find this recipe in volume 1 of our Dining On A Dime Cookbook.
Why spend so much for Panera broccoli cheddar soup, when you can easily make your own homemade broccoli soup for pennies?
This is such an easy broccoli soup recipe that even husbands and older kids and new cooks can make it! This would be a good recipe to use to teach your kids how to cook!
This broccoli cheese soup recipe is one of the first recipes I made when I started cooking. My husband and I used to eat it all the time when we were first married and broccoli cheese soup is still one of our favorite recipes!
This soup is so versatile, you can serve it with almost anything. We like to serve it with grilled ham and cheese sandwiches or as a main course served with a nice salad. And if you want to make it really fancy, you can serve the broccoli soup in mini bread bowls. If you do, wait to pour it into the bread until you’re ready to serve.
Easy Broccoli Cheese Soup Recipe
- Yield: 6-8 servings
2 1/2 cups broccoli, frozen*
1/4 cup onion, chopped or 1 tsp. onion powder
2 cups chicken broth
1 Tbsp. flour
1/2 tsp. garlic powder
1 1/2 tsp. salt
2 cups milk
1/4–1/2 lb. cheese
1/4 cup bacon crumbled (optional)
- In a saucepan combine broccoli, onion and chicken broth. Bring to a boil.
- Simmer for 10 minutes or until broccoli is tender.
- Add flour, garlic powder, onion, salt and pepper.
- Slowly stir in milk.
- Add cheese.
- Cook, stirring constantly until cheese is melted. Do not boil.
- Sprinkle bacon on top, if desired. Serves 6-8.
Broccoli Rice Soup Recipe
*If you prefer, you can use 2 1/2 cups fresh broccoli stems or flowers in bite-size pieces instead. This broccoli soup recipe is a great way to use broccoli stems so they don’t go to waste.
This easy broccoli cheese soup recipe is from our cookbook:
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New England Flybaby
Ok, everybody in the Living on a Dime community, I’m embarrassed to admit this, but I have some broccoli which I forgot about that now has (Eek!) yellow heads. Would it be ok in this recipe, do you think? Thanks for your advice.
We have all been there and done that so don’t feel too bad – LOL. The yellow heads won’t hurt you but they can sometimes taste very bitter. You could cut as much of the yellow off that you can and use the rest. For a recipe like this you don’t need to use very much broccoli if you don’t have it. Even a small amount will add some color and a little flavor.
Any suggestions for someone (him, not me) who does not like broccoli?
Green beans, maybe….
You could use any veggie you want almost because cheese flavor goes with most veggies but to be honest you can just leave the broccoli out too and just serve a side for a veggie.