Comida Kraft
Recipe Box

Cream of Broccoli Soup Recipe

Prep Time
30
min.
Total Time
30
min.
Servings

5 servings, about 1 cup each.

Follow this Cream of Broccoli Soup Recipe — you won't be disappointed! This velvety soup with chopped broccoli and creamy cheeses is a real crowd favorite!

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What You Need

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Make It

Tap or click steps to mark as complete

  • Cook and stir onions in butter in medium saucepan on medium-high heat 3 to 5 min. or until onions are crisp-tender. Whisk in flour until blended.
  • Stir in milk; cook on medium heat 2 min., stirring occasionally. Add cream cheese; cook and stir 2 to 3 min. or until melted.
  • Add remaining ingredients; mix well. Cook 5 min. or until heated through, stirring occasionally.

Healthy Living

Save 30 calories and 4g of total fat, including 3g of sat fat, per serving by preparing with 2% Milk VELVEETA.

Substitute

Substitute frozen chopped spinach, chopped frozen cauliflower florets, or chopped frozen asparagus spears for the broccoli.

Use Your Microwave

Microwave onions and butter in 2-qt. microwaveable bowl on HIGH 30 sec. or until onions are crisp-tender. Stir in milk. Microwave 3 to 4 min. or until heated through, stirring every 2 min. Stir in cream cheese. Microwave 4 to 6 min. or until cream cheese is melted, stirring every 2 min. Stir in remaining ingredients. Microwave 30 sec. or until heated through.

Servings

  • 5 servings, about 1 cup each.

Nutritional Information

Serving Size 5 servings, about 1 cup each.
AMOUNT PER SERVING
Calories 300
Total fat 21g
Saturated fat 13g
Cholesterol 75mg
Sodium 760mg
Carbohydrate 14g
Dietary fiber 2g
Sugars 11g
Protein 14g
% Daily Value
Vitamin A 30 %DV
Vitamin C 30 %DV
Calcium 50 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from My husbands response was,"You have outdone yourself this time". My husbands response was,"You have outdone yourself this time". He said it was just like the broccoli soup he used to buy at a resteraunt. I did a couple adjustments, I used fresh broccoli from our garden and steamed it until it was almost done. I also put 2 Tbs of concentrated chicken stock in the rue mixture. I served it with cheese to add as wanted and crumbled bacon for the top. Will make this soup again and again. 5 stars all the way.
Date published: 2014-08-01
Rated 4 out of 5 by from My husband thought it was very good. My husband thought it was very good. The cream cheese doesn't melt so well, and I am glad that I read the reviews BEFORE I actually made this soup. I did what one of the reviewers did- pour the soup into a collander to remove the small lumps of cream cheese that wouldn't melt. Other than that, it was easy to make and tasty. I will make this again. <<< Response from Kraft Kitchens Expert, Wendy ~ To easily blend the cream cheese into the milk, use a wire whisk. >>>
Date published: 2007-05-12
Rated 4 out of 5 by from I was craving a cheesy broccoli soup. I was craving a cheesy broccoli soup. I'm not much of a cook, but I found this to be easy, quick, and good. My husband liked it too. I made this before reading reviews, but while I was eating it I thought it might be good in a bread bowl. I think next time I will try that and my leftovers I'll try on a baked potato, that sounds good too =).
Date published: 2007-10-01
Rated 5 out of 5 by from I made this for dinner tonight and it was awesome! I made this for dinner tonight and it was awesome! I didn't add the nutmeg just because it wasn't on hand. It tastes just like Broccoli with Cheese! And the cream cheese makes it extra creamy! Definetly a hit here!
Date published: 2007-09-30
Rated 5 out of 5 by from I love this soup! I love this soup! I've been making it for a few years now. I do not put the nutmeg in. Also, I used fat free cream cheese and 2% velveta which I think helps to lessen the heaviness of this soup.
Date published: 2012-01-24
Rated 4 out of 5 by from I changed two things. I changed two things. I had evaported lite milk and wanted to use it up. I used 1 cup and added water to the can for the second cup. I left out the velveta, and used Philadelphia cream cheese. I also used fresh broccoli..already par boiled. It was cheesey and delcious. I wanted to cut calories and fat so I cut the second cheese. I would use it again. I had a nice taste and filled us up.
Date published: 2008-09-22
Rated 5 out of 5 by from I have looked for a good Creamy Broccoli Soup for years ... I have looked for a good Creamy Broccoli Soup for years ... I have finally found it!! I did make the following changes ... used 2 Tbsp butter, 2 Tbsp flour, 1 1/2 lbs velveeta, 32 oz chicken broth (add less if you want a thicker soup) and salt & pepper to taste. I will be making this soup regularly ... my whole family loved it!
Date published: 2010-01-16
Rated 5 out of 5 by from yum, yum, yum! yum, yum, yum!!! I have made this over and over. My 2 year old loves it and she normally wont eat broccoli. I double the recipe and I have plenty to feed 3 or 4 people with enough leftover for lunches. I serve with a turkey or pb&j sandwich. It's very rich and heavy, but mmmmm it's so good and tastes like its from a restaurant.
Date published: 2008-03-08
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