Total Time
33 Mins
6 servings (serving size: 1 1/3 cups)

Rival to many restaurants, this classic broccoli and cheese bowl can easily be made at home in a speedy 30-minutes; which means now you don’t have to eat out to get your favorite dish fix. Light processed cheese melts beautifully, giving this quick soup a smooth texture and mild flavor. So, if you get too busy to go out, try to make this easy copycat recipe at home that tastes just as good as the real thing, if not better!

How to Make It

Step 1

Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.

Step 2

Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.

Step 3

Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.

Ratings & Reviews

April 29, 2016
I know I'm a little late to the party but I just found this recipe. How much cornstarch and water? I like my soups thicker too.

CarrieLMB's Review

June 02, 2013
Nice, easy, basic recipe. 5 WW Pts


October 22, 2015
Delicious and easy! I used shredded cheese instead of processed cheese and it tasted terrific.

carolfitz's Review

March 02, 2015
Was thinking about making the new version from the March 2015 issue, but decided to stick with the one I know & like. We make to recipe using fresh broccoli & 3 cloves garlic, all else the same. Excellent, reliable results.

KeelilHurley's Review

May 06, 2014
This soup is outstanding! You have to use Velveeta cheese (I know it sounds gross) but it makes the soup. I always use frozen chopped brocolli and put in about 1.5 bags. Add more chicken broth and always more cheese than called for. Extra sea salt or kosher and lost of fresh ground pepper. No need for immersion blender or anything else. Everyone loves it and always ask for the recipe.

girlasaurusrex's Review

February 13, 2014
I modified this recipe a bit and it was FABULOUS! First, chop up and cook about 1/4 pound bacon in the bottom of the soup pot. Then take the bacon out, but keep about half the bacon grease in the bottom of the pan & cook the onions & garlic in that. Follow the recipe from there (I used regular Velveeta & chicken broth instead of the low fat/cal stuff), add the bacon back in when you add the cheese. SO easy and delicious! Seriously though. BACON.

Good, with a few changes

December 17, 2015
Reading the reviews before cooking this led me to making a few changes. I wanted to add some meat to my meal so I cooked up some bite size pieces of chicken breast before anything then added the sauted the onions and garlic into it. I didn't have chicken broth on hand so I used 3 cups water with 3 chicken bullion cubes. I also love cheese flavor so I used 10oz velveeta. At the end it was still runnier than I like so I mixed a little bit of corn starch and water then added it to the soup and it thickened it right up. With these changed I though it was very good. I also didn't blend it, but chopped the broccoli into bite size pieces at the start. Even my picky eater husband ate it. I'm giving it four stars but only because I don't know what the recipe tastes like if followed exactly. 

nancyclay's Review

December 09, 2014
I keep coming back to this recipe even after trying many others. Creamy without the cream and very flavorful. I added more salt and pepper at the end. I used my submersion blender so there were still nice "chunks" of broccoli to munch on. Garnished with some grated cheddar and fresh flat leaf parsley. Quick and easy.

BKfr0mTX's Review

April 06, 2014
Fantastic! Even my picky husband loved it! I used 3 cloves of garlic instead of 2, and added salt/pepper to each layer as I went to prevent the blandness some people said they found. Also added a sprinkle of cayenne pepper at the end to give it a little kick - was a great addition. No Velveeta for me... I used 5 oz each of extra sharp cheddar and regular cheddar cheese. The texture was perfect. Didn't blend the soup - I just used a potato masher after adding the milk to help break up the larger broccoli pieces. It was perfect and comforting on a cold rainy day!! Will go into my regular soup rotation!

smithker's Review

December 20, 2013
Made this recipe as written except for adding extra cheese at the end. I thought it was yummy but I think would be even better with higher quality cheese. Nice easy weeknight recipe, great with crusty bread. Will definitely make this again and try a good sharp cheddar instead.