Broccoli Cheese Soup

4.7 of 5 (22)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 164.4
  • Total Fat: 5.7 g
  • Cholesterol: 15.6 mg
  • Sodium: 706.8 mg
  • Total Carbs: 17.4 g
  • Dietary Fiber: 2.8 g
  • Protein: 12.3 g

View full nutritional breakdown of Broccoli Cheese Soup calories by ingredient
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Adapted from Cooking Light Magazine Adapted from Cooking Light Magazine
Number of Servings: 8


    1 Tbsp Olive Oil
    1 cup chopped onion
    2 cloves of garlic, minced
    3 cups fat-free, less-sodium chicken broth
    1 bunch of Broccoli (using florets only)
    (can substitute 1 (16oz) bag florets)
    2 1/2 cups 1% reduced fat milk
    1/3 cup all-purpose flour
    1/4 tsp black pepper
    8 oz. light processed cheese cubed (Velveeta light)


Heat a large nonstick saucepan with 1 Tbsp olive oil over med-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over med-high heat. Reduce heat to med; cook 10 min.

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.

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

Makes 8, 1cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user BUSYMOM9501.

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Member Ratings For This Recipe

  • Incredible!
    Excellent! - 12/12/14

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  • Incredible!
    Delicious! Made this for dinner tonight. - 11/18/14

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  • Incredible!
    This recipe is a definite keeper! - 10/13/14

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  • Very Good
    This was just the perfect amount of broccoli and cheese. It really hit the spot! - 12/1/11

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  • Incredible!
    WOW! I ended up using vegetable broth instead of chicken broth, but it turned out fantastic! I have NEVER made homemade soup, unless it was a potato soup. I will definitely make it again! FANTASTIC!! - 9/28/11

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