Broccoli and Cheese Soup

One thing I had multiple times in Florida was Broccoli Cheese soup. I know, it’s 105 degrees and I’m eating hot soup – but it was very delicious. So the day after we came home, I needed to make my own.  This soup is amazing.  We’re talking “oh my, lets make servings for 6 even though there’s only 2 people”.  No, wait, “oh my, lets make servings for 12 even though there’s only 2 people”.  It’s that good and really easy to make.

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Recipe behind the cut.

*Note: This recipe was updated on 9.9: I found that using more milk and broccoli makes it more creamy*

I used this recipe but tweaked it with my own likes.


  • 1/2 cup butter
  • 2 (about 32 oz) packages frozen chopped broccoli
  • 4 (14.5 ounce) cans chicken broth
  • 1 (1 pound) loaf processed cheese food, cubed  – I used Velveeta
  • 2 cup milk
  • 1 cup heavy cream
  • 1 tablespoon garlic powder
  • 2/3 cup cornstarch
  • 1 cup water

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This is the only picture I took and it only has some of the ingredients.  I’m  sorry,  I was too busy cubing (aka eating) cheese.


Melt butter.  Add in broccoli and chicken broth.  Bring to a simmer for about 15 minutes (until broccoli is tender).  Add in cubed cheese and milk/heavy cream.  Then add in garlic powder.  Mix until cheese is melted.

In a separate bowl mix cornstarch and water until cornstarch is dissolved.  Then add to soup mixture.  Mix until you reached a thickness you like.  Enjoy!

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