Name: 30-Minute Cream of Broccoli Cheese Soup
Ingredients: 1 (10-ounce) package frozen chopped broccoli, thawed; 2 chicken stock cubes; 3 cup water; 1/4 cup finely chopped onion; 1/4 cup finely chopped celery; 1/8 teaspoon thyme; 4 tablespoon unsalted butter; 2 teaspoon salt; 1 teaspoon pepper; 1/2 cup cornstarch; 1/2 cup water; 1 1/2 cup heavy cream; 2 cup shredded sharp Cheddar cheese; 1 cup milk*

30-Minute Cream of Broccoli Cheese Soup

By: Judy Hannemann for RecipeLion

3 Comments

30-Minute Cream of Broccoli Cheese Soup

By: Judy Hannemann for RecipeLion

Soups are easy meals to throw together quickly. This 30-Minute Cream of Broccoli Cheese Soup is a super fast soup that can be eaten for lunch, dinner, or as a starter to a main dish. Enjoy this creamy, comforting soup in the cold weather or any time you want a hug in a bowl. Don't forget to serve it with a nice piece of French bread. An easy soup recipe like this is sure to end up in your recipe box. Make it today and then all year long.

Notes

This recipe was developed using a Calphalon pan. Read our review of the Calphalon Contemporary Nonstick 8-piece Cookware Set.

Serves6

Cooking Vessel Size8-quart stock pot

Ingredients

1 (10-ounce) package frozen chopped broccoli, thawed
2 chicken stock cubes
3 cups water
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/8 teaspoon thyme
4 tablespoons unsalted butter
2 teaspoons salt
1 teaspoon pepper
1/2 cup cornstarch
1/2 cup water
1 1/2 cup heavy cream
2 cups shredded sharp Cheddar cheese
1 cup milk*

Instructions

Melt butter over medium heat in Calphalon 8-quart stock pot. Add the celery, onion, thyme, salt and pepper. Saute until onion is tender - about 5 minutes.
Add the stock cubes, broccoli, and 3 cups of water. Bring to boil, cover and reduce heat to low. Simmer 15 minutes.
Mix cornstarch and water. This is a LOT of cornstarch but you have to end up with the consistency of a pudding so you must use a lot. Stir in the cornstarch and when bubbles begin to rise to the surface, slowly add the heavy cream, blending well. Stirring constantly, add the shredded cheese and stir until melted. If the consistency is too thick for your taste, you can thin to the desired consistency using the *milk. Use just enough milk to get it to the consistency you prefer. I use about 1/4 cup of milk, but it may vary.
Serve immediately (as thickened products that use a cornstarch base will break down quickly).

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Sandi C

Feb 04, 2017

I think this recipe sounds good. I haven't attempted to make a creamy broccoli soup yet but I'm alway on the lookout for a good recipe. It does seem like a 1/2 cup of cornstarch is a lot but mixed with the water, it should be fine. For those who have added spinach into the mix, does it change the flavor much?

Maggie G

Jan 25, 2017

I love Panera Bread's broccoli cheddar soup and this seems like a great homemade version of that! I would definitely add some spinach or even shredded carrot to bulk up this soup a little! Also, that is a lot of cornstarch but that seems to be the primary thickener. Fun fact about cornstarch if you're making a pie with fresh fruit and the fruit is especially watery, add some cornstarch to decrease the water content!

Ruthep

Jan 24, 2017

This is really good soup. It does seem like a lot of cornstarch, which the recipe does say that. I don't even use that much in my pudding recipe. I do like the addition of thyme. Thyme just adds some extra flavor otherwise the soup might seem a little bland.