5 - Ingredient Broccoli Cheese Soup Recipe (2024)

Comments

• Brandi Ferguson

  Do you have a recipe for vegetable soup? I find recipes for it but it has stuff in it we don’t like. I just need a plain ol’ recipe.

  • Jerry Van

    My mommas veggie soup I’d the best.
    start with a roast. Sear it In a skillet.
    Next add poptatoes, tomatoes, carrots,
    tomatoes paste, onions, seasonings
    and most important Shoepeg Corn.
    Can’t give measurements.. it’s always done by eye. Hope ya enjoy Elly Mae’s Country Veg Soup.
    That is my momma’s recipie from her mother’s mother in Lewisetta, VA

• Deb

  Hi Sara! Can’t wait to try this new version of Broccoli Soup! I would LOVE, LOVE, LOVE it if you could come up with a version (that tastes EXACTLY the same) of Outback’s Creamy Onion Soup. They stopped making/serving it and it is my all-time FAV soup! Have you ever had it? There ya go …….. I just KNOW you can do this! 🙂

• Emily F

  I made this soup last night and, while it was delicious, the cheese never melted. It just kind of clumped together. Have you had that problem? Any suggestions?

  • Sara

    I would use higher heat if that was the problem

    • Cailey

      I feel like for me when my cheese tries to melt and I have it too high it clumps. I have to watch it carefully on a medium/low heat so that it doesn’t clump. But that is just my experience! Also, freshly grated cheese melts better than packaged pre-grated cheese.

      • Em

        Yes, sometimes the cheese will seize up if you’re adding it to very hot liquids. The best way to make sure that doesn’t happen is to mix your milk and cheese in a separate sauce pan over low heat til melted and creamy, then stir it into your broccoli soup. Learned this the hard way with a similar recipe!

        • Marlene

          Will heating the evaporated milk and cheese separately help eliminate the soup from separating?…that was my problem…:(

      • K. Goodwin

        Hi there, I have heard that packaged pre-grated cheese has a coating of something on it to get it from sticking together in the package. Maybe that keeps it from melting correctly .

  • Carey

    Shred the cheese and add gradually. If u crank the heat it might scorch. When added slowly the cheese tempures evenly. I find if the cheese has a high oil/salt content it won’t melt smoothly, often grainy. I hope this helps.
    Good luck, carey

• Sonia

  Hi. I was wondering do you cut the onion? If so, how thin?

  • Jane

    Yes cutting the onion would help lol but I dice it in smaller pieces. Good luck!

• Kristi

  The soup looks yummy! Do you have any nutritional information for it?

  • wasi

    broccoli helps in iron deficiency

• catherine p

  I can not wait to try this! I have been looking for an easy broccoli cheese soup to make.

• lindsey

  Broccoli cheese soup is my favorite soup. I have all these ingredients in my home at all times so I think this will have to be made for the weekend. Can I make it in my crock pot?

• Monica F.

  I will try this. It sounds easy. Thanks.

• Patti

  I just finished making this. Fabulous!!!!

• Dawn

  really want to try this soup!
  Question – Could you add uncooked pasta shells to the soup? Before or after the cheese / milk??

  • MARY JANE

    Simply Delicious and so Easy .

  • laura

    I added rice and the correct amount of broth for the rice to it and it worked great. i don’t see why the pasta wouldn’t.

• Rachel

  I’d love to see an easy ramen recipe that does not have as much sodium as packaged stuff!

• Mary

  in reference to Emily’s comment about the cheese not melting….if you use low fat cheese that will happen.

  • Janet

    I’ve also found that pre-shredded cheese does this – the kind that has a sort of waxy texture. It’s better to use fresh and grate it or shred it yourself.

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• Tracy

  We really liked this quick ‘n tasty soup! So many broccoli cheese soups are heavy and goopy…no this one. Fresh broccoli was perfect in it! Thanks so much for sharing!

• Ariel

  Hi, I used “real del castillo” cheese and at the beginning it was all right but at the minute I turned off the fire, my soup got horrible, the cheese didn’t melt well and I could see little balls of cheese on the soup. The flavor was excellent, but well Im going to use another cheese next time

• Bodil

  the soup looks, and taste good, but it curdled,and didn’t look great.

  • Marlene

    Mine too…

• Keegan

  I just made this and it was awesome. I’m currently on the Aran Islands in Ireland, staying at a hostel so I needed something cheap, fast, and that can be made in a bare-minimum hostel kitchen. I stumbled onto your site and this recipe was perfect. Thanks!

  • Sara

    I am so glad you liked it 🙂

• Jessica

  Made this wonderful soup tonight! Broccoli and cheddar soup is my absolute favorite! I did, however, goof up and buy vegetable stock the first go round instead of chicken stock, but was able to compensate some of the flavors by adding a little seasoning salt and garlic powder, and also a little minced garlic. I used shredded cheese and it melted fine, but my milk did curdle, has anyone tried anything other than the evaporated milk? Thanks so much for this recipe!

• LeAnne Lesser

  Hi!
  I have a soup challenge request.
  Beer, cheese, potato soup. I have tried a couple ways, but the cheese doesn’t melt properly as mentioned several times on your broccoli cheese soup.
  Worth a try?
  Thank you
  LeAnne

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• Emily

  Do you know how many calories are in 1 C.? I didn’t see it listed and was just curious. 🙂

• Stephanie

  This recipe is so good but mine is super liquidy and not creamy. How do I make it creamier?

• georgiana toney

  I have to say the best ever. I don’t know why people had trouble melting the cheese I used two kinds to use up what I had at home. The first was a package of liquid Velveeta and than a package of Bordens. They worked perfect,also I add the garlic and put in a sweet pepper whole which I removed after the soup was done so not to overpower it .Thank You for sharing this wonderful treat I will be making this many times I’m sure.

• Mary

  Made this tonight. I added some mushrooms and, I did not have any problem with the cheese melting. It is a great recipe. Thank you for sharing.

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• Rita Keller

  I would like ramen soup recipes

• Midge

  Gonna make this tonight. Hubby wants to add chicken. I can’t wait.

• Carol

  I just made this soup…going to try it now….hold on. It is excellent. I did add more broccoli tho. You see I really don’ t care for broccoli- except in soup. It is very easy and very yummy!

• Chaney

  Had a craving for broccoli soup and found this recipe on Pinterst. SO easy and SO good!!!! I only had chicken broth on hand so I used that in place of stock and added about a teaspoon of prepared minced garlic. YUM!!! Thank you!!!

• Michelle

  I only had a 12-oz can of evaporated milk, but I thought I would try it anyway. It was delicious! I don’t see a reason to open another can of milk to get the full 15 ounces. Also, I suspect that a lot of people who are having trouble “melting the cheese” are actually curdling the milk. Just a guess. I’ll definitely make this recipe again.

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• Nikki

  My soup turned out super thin, not creamy at all. How can I make it thicker?

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  • Sara

    Add a bit of corn starch 🙂

    • Darlis Lamb

      I have been making cheese soup for years. Main difference is that I make a roux (flour & water mix) and add to the milk to thicken it. Do not use condensed, just plain milk, and sometimes skim to keep it lower calorie.
      You can also experiment with adding some flavors, i.e, garlic (as mentioned), a little red pepper. Easy and possible endless ways to make it.

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• Lattoria

  Does anyone know how many carbs this soup has?

• Luisa

  Woukd love to try this recipe but can it be done without the evaporated milk or with regular milk ? Sorry for the dumb question but im a newbie at cooking 🙂

  • Sara

    It needs to be exactly like the recipe states 🙂

• Sasha Max

  I made this soup and it was the best broccoli soup I ever had and it was the easiest recipe I have ever made. I highly recommend it, I have 11 year old twins and they both loved it too! I used a can of Fat Free evaporated milk and it was very creamy and very tasty!!! You will love it!!

• Glen Cia

  Just love the sound of this recipe and am going to try this tonight. I am hosting a friendly gathering next week and am going to make this then.

  Is this recipe also good for the crock pot, for its the only thing I have for large gatherings like next weeks. If you have the contents for a 7 quart crock pot can you tell me please. I AM STUMPED

• Linda B

  I have a go-to Ramen Soup recipe from my mother:
  Portions variable to quantity
  Ground beef, browned
  Cavender’s Seasoning to taste (or favorite season blend)
  Chopped onion, add to browning beef to soften
  Chicken broth, at least 2 cups
  Pkg frozen mixed vegetables, favorite mix
  Ramen noodles

  In a large pot. Brown beef with Cavender’s, add onions, drain grease. Pour in broth. Add frozen vegetables, bring to a boil. Cook until vegetables are tender, add Ramen noodles. Cook to done, stir to blend.
  I use 1/2 pound beef to a pkg of Ramen.
  My son calls this Gramma Soup. It’s quick and easy.

• Christine

  Like others, my cheese curdled. I decided to blend the recipe and that took care of the curdled cheese and made the soup a bit thicker. I added a few pieces of broccoli crowns and it is delish!!!! Don’t throw the soup away if your cheese curdles, just bend it!!! Creamy broccoli cheddar soup that looks like it came from a master chef!

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• Amelia

  I just tried this recipe and it came out all clumpy. Was really disappointed I granted the whole thing.

• Val garside

  Can you freeze thus soup?

• Jo

  Made this soup and it was horrible. Way too salty and cheese and milk curdled. It needs more detailed instructions. Won’t try this again.

• Kylee

  How many people does one batch of soup make?

• Tammy

  Can this be cooked in the Crockpot?

• Wendy

  Can I add in cream cheese into the mix to make it more thicker and creamy.

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• Sarah

  Soooo good. I just made and ate this, just now! I did put my preshredded cheese in very slowly, and turned down the heat while adding the evaporated milk, because of the comments here. No cheese clumping or milk curdling. I added a bit of a cornstarch slurry to thicken it a little, and since I used broth and not stock I added some chicken boujion. It was excellent, thanks!

• Christina

  Looks amazing. Can’t wait to try it!

• Janice

  Can Broccoli Cheese soup be made with something other than evaporated milk? I don’t care for the taste of it.

• Camille McGraw

  Tried your recipe and it turned out very good. I had no problems adding the milk or the shredded cheese. I did add some minced garlic and extra cheese (I love a cheesy soup).

• Carla

  I made this soup and it was a disapointment. I read where one girls cheese curdled and the same thing happened to me. I followed the directions even though it seemed wrong to me. Well the picture looks good. Thanks just the same.

• Diane Flanagan

  Made it and LOVED it! The only additional step I added was that I put the soup in the blender and made it smooth (and used 4 cups of broccoli rather than 2) It’s amazing!!!!!

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• Dee Grimes

  Made this tonite with a bunch of late season broccoli we picked this week. Yum!! Added a little flour to make it thicker and a pinch of garlic powder and thyme. Thanks for the recipe!

• Ashlee

  The soup isn’t thick enough. Is there a trick to making it thicker? Otherwise, delicious.

• Anita

  i made this soup and loved it Will be making it again

• Cheri Suydam

  Making this right now but I added cubed ham and 2 pieces of crumbled bacon. Hubby has to have meat in everything. I hope he likes it!

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• Alicia

  This was really good! I used Mexican blend cheese because that’s just what I had on hand. Wish it was a tad thicker. Will make again. Yummy

• Cherice knott

  I made this tonight. I cut the recipe in half. It was good. Very easy. However, after adding the milk and cheese, I didn’t cook it 15 min. I only simmered enough to melt the cheese.

• Ashlee

  Just made this and it is so good!!!! So quick and easy and delish! Thx!!!

• Kristin

  If you make a roux with flour and butter to begin your soup with, your milk should not curdle. It will also help thicken the soup up so its creamier. Starch helps prevent milk from curdling. Also, avoid boiling the soup. 🙂

• Jenna

  Just made this for the first time tonight. It is my first time making cheese broccoli soup. I cannot believe how easy/quick it is to make. It also tastes fantastic!

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• K Desjardins

  This recipe was simple and delicious as written !! The only change I made was I used an immersion blender to purée half of the broccoli. Yum!

• Evelyn

  The best broccoli soup, so easy to make, I used heavy cream, wonderful!!

• Hattie Mason

  Hi, I am wondering could you use heavy whipping cream for evaporated milk

• Sarrah Wilson

  How long would I cook this in the crockpot?

• Regina

  Broccoli Cheese Soup

• m

  do you have to use evaporated milk? will heavy cream work?

• Mandy

  Just made this & it’s delicious! We added a little extra cheddar and a little parm. So so good! Serving with crusty French bread

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• Jo

  Cheese did not melt—soup did not thicken. Won’t use this recipe ever again!