Traditional recipes

Best Broccoli Cheese Soup Recipes

Best Broccoli Cheese Soup Recipes

Broccoli Cheese Soup Shopping Tips

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Broccoli Cheese Soup Cooking Tips

Different vegetables have different cooking times – cook each type separately and then combine.


1/2 cup chopped onion
1/4 cup butter or margarine
1/4 cup flour
3 cups water
4 teaspoons instant chicken bouillon granules
2 packages (10 ounce size) frozen chopped broccoli, thawed and drained
3 cups shredded cheddar cheese
2 cups half and half

Combine the onion and butter in a large saucepan. Cook over medium heat until the onion is soft.

Stir the flour into the onions and mix well. Slowly stir in the water until the mixture is smooth.

Add the chicken bouillon granules and broccoli. Cook, stirring, until thickened and broccoli is heated through.

Add the cheddar cheese and stir to combine. Slowly add the half and half while stirring. Cook over medium heat until the cheese is melted and everything is heated through. Do not let the soup boil or it may curdle.


Recipe Summary

  • 2 cups low-sodium chicken stock
  • 1 (10.75 ounce) can reduced-fat, reduced-sodium cream of chicken soup (such as Campbell's® Healthy Request)
  • 2 tablespoons cornstarch
  • 1 tablespoon Montreal steak seasoning
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 2 tablespoons canola oil
  • 1 large head broccoli, cut into bite-size pieces
  • 1 cup grated carrots
  • 1 small onion, finely diced
  • ½ cup shredded reduced-fat Cheddar cheese
  • 6 tablespoons reduced-fat sour cream

Combine chicken stock, chicken soup, cornstarch, steak seasoning, black pepper, Italian seasoning, and garlic powder together in a slow cooker set.

Heat canola oil in a skillet over medium-high heat. Cook and stir broccoli, carrots, and onion in hot oil until onion is translucent, about 5 minutes. Transfer broccoli mixture to slow cooker.

Cook on Low for 3 to 4 hours add Cheddar cheese and stir until melted. Ladle soup into bowls and top each portion with a dollop of sour cream.


BROCCOLI + CHEESE = SOUP MAGIC

With that said, do you know what happens when you take two very very healthy vegetables, broccoli and carrots, and marry them with milk and cheese? You make them very very… delicious!! Actually, the taste is beyond delicious. This soup is seriously, SO GOOD!

One of the things I could not eat as a child was broccoli, but put a bowl of soup with it in front of me (with cheese), and I was game. This probably goes for most of you, too. Those green trees just weren’t very appealing back then. Even now, for some.

When we came to the States, and when I discovered that this bowl of deliciousness existed, I thought that soup couldn’t get better than this. Then, years later, I discovered Panera and its broccoli cheese soup – oh my bejesus! Now, for real, soup could not get better than that! Have you had their soup? I wanted to have it every day (and I did for about two weeks), so I had to find out how to make this at home.

During my long extensive search (Google couldn’t produce results for “Panera Broccoli Cheese/Cheddar Soup” in 1994), I ran into someone who swore that they had the recipe, and it couldn’t be any different than the real stuff. I took down the recipe, followed it to the “T”, and every dotted “i’”, and low and behold, this is it!


Broccoli cheddar soup

For reasons I cannot — for once, I mean, good riddance — articulate, I spent half the summer, the half I was gestating this tiny moppet, with a nonstop craving for broccoli cheddar soup, something I’d never actually eaten before. I think a comment got it started and even though I can no longer find it, I’ll never forgive it. Sure, I had heard of the soup, but it always seemed to be in that category of foods it was better not to investigate. I mean, just consider all of the ways our lives have been ruined by finding how ridiculous brown butter and sea salt flakes are in crispy treats, or what happens when you make saltine crack into an ice cream sandwich, or butter in tomato sauce. I didn’t want to know why a cheddar cheese soup base was an obsession of so many people.



But once it got in my head, no amount of earnest effort could distract me for long. So, I got to Googling and mashed up several well-rated recipes with overlapped ingredients and brought to the table that night something that was basically a rich cheese sauce with a few flecks of broccoli — i.e. almost cruelly delicious but seriously, if I want a cheese sauce, I promise, I will always just make one. (Regardless, we all slurped it up.)

The next time, I used less butter, less cream and more broccoli and worried I was becoming a total bore because it was still to me more rich than it needed to be. (But there were no leftovers again.)

The third time I made it, I finally found a broccoli level that made the soup more green than white and a cream level that tasted rich but not worrisomely so and everyone loved the taste I gave them but I put it in the freezer because we were [drumroll] planning ahead! We were, for once, going to be those people that prioritized the future over the present! We were going to freezer-meal-as-a-verb like pros! We were going to thank our summer selves all fall.

And then the next night we took it out of the freezer and had it for dinner because planning schmanning, this soup was too good to wait to eat. I regret everything! (Time for a do-over.)

Broccoli Cheddar Soup

  • 4 tablespoons unsalted butter
  • 1 small onion, chopped small
  • 1 garlic clove, minced
  • 1/4 cup all-purpose flour
  • 1 cup half-and-half
  • 4 cups low-sodium vegetable or chicken broth (here’s my favorite chicken stock)
  • 1 bay leaf
  • Kosher salt and freshly ground pepper
  • 1 1/4 pounds broccoli or 4 cups broccoli florets and stems, chopped small
  • 1 large carrot (about 6 ounces) or 2 slim ones, chopped tiny (1 cup)
  • 8 ounces (about 2 1/2 cups) coarsely grated sharp cheddar cheese, plus a pinch extra for garnish

Add the broccoli and carrot to the broth mixture and simmer until tender, about 15 to 20 minutes. Discard the bay leaf and adjust seasoning if needed, but err on the cautious side with the salt because the cheese will add a bit. Puree the soup to your desired texture — I like mine fairly chunky, just lightly blended — with an immersion blender or in an upright one. Back on the stove, add cheese and whisk until melted, about 1 minute.

Serve in bowls, garnished with a pinch of cheese. We like a hearty slice of grainy toasted bread on the side, for swiping.


Broccoli-Cheese Soup

Deliciously classic broccoli-cheese soup. Change up the cheese you use, and either mash it in the pot or puree at the end. Make it all yours!

heads broccoli cut into florets

grated cheese (mild cheddar, sharp cheddar, jack, etc.)

Small dash of salt (more if needed)

Freshly ground black pepper

Chicken broth, if needed for thinning

  1. Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper.
  2. Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.
  3. Taste seasonings and adjust if needed. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree it in a blender, return it to the heat and allow to heat up. Splash in chicken broth if needed for thinning.) Enjoy!

Broccoli-cheese soup is my life. There&rsquos something about it that triggers a happy, peaceful memory. I just don&rsquot know what the memory is. So I guess technically, it isn&rsquot really a memory at all. I think a memory, by definition, is something that someone actually has to remember.

Never mind. Broccoli cheese soup is my life. I should have stopped there to begin with.

The Cast of Characters: Butter, chopped onion, flour, milk, half-and-half, broccoli, nutmeg (I have fresh, but any nutmeg is fine), cheese, and salt and pepper if you need it.

Melt the butter in a pot and saute the onions until they&rsquore beginning to turn translucent, about 3 minutes or so.

(You&rsquoll notice I am not providing you a photo of the onions sauteing in the butter. This is because I am an airhead.)

Sprinkle in the flour and stir it into the onions. Let it cook for a minute or so&hellip

(You&rsquoll notice I am not providing you a photo of the flour being stirred into the onions. This is because my brain was not present on the day I cooked this soup. Just follow my written instructions and forget I ever existed visually. But only for a moment.)

Okay, I&rsquom back visually. Pour in the milk, stirring as you add it.

Pour in the half-and-half too, because you&rsquore naughty.

Add in the nutmeg (makes the soup extra delicious!)&hellip

Then toss in the broccoli and add in a little salt (just go a little easy on the salt because the cheese has plenty)&hellip

Then just cover the pot and simmer the soup on low for 20 to 30 minutes, or until the broccoli is nice and tender. This&rsquoll give the soup time to develop some nice broccoli flavor, and it&rsquoll give you time to grate up the cheese.

Next, throw in the cheese. This is mild cheddar cheese, but you can use sharp cheddar, Monterey Jack, Pepper Jack, even a little goat cheese or gruyere to make things really luscious. You pick the cheese!

Now it&rsquos time to make another decision. What consistency would you like your broccoli-cheese soup to have? You could leave it like it is now. You could mash it with a potato masher to break it up a little bit.

Or you could totally puree it, either with an immersion blender OR with a blender in one or two batches, depending on how large your blender is.

I happen to like it pureed, so that&rsquos the path I&rsquom choosing in life.

*Note: You can also choose to puree it before adding the cheese, but I don&rsquot find that it really matters much when you add it. Still tastes delicious either way.

Whizzzzzzzzzzzz! Just look at the goodness in that blender.

Pour it back into the pot when it&rsquos blended, just to make sure it&rsquos nice and hot. Splash in a little milk or chicken broth if it needs just a little thinning. The soup shouldn&rsquot be perfectly smooth, though&mdashnice and textured is good.

Don&rsquot have a fancy, crusty bread bowl? Just use a Kaiser roll. Your kids won&rsquot care one bit!

Just lop off the top and pull out the innards, leaving a little rim for support. I didn&rsquot do this for the photo, but if you pop the rolls in a 350 degree oven for a few minutes, it&rsquoll crust them up and make them hold the soup a little better.

Cute little bread bowl knockoff. I certainly wouldn&rsquot pass muster at an elegant dinner party&hellipbut we don&rsquot have elegant dinner parties &rsquoround this joint.

And of course, regular bowls work too.

So many great broccoli-cheese soups out there, my friends, and I don&rsquot think I&rsquove ever met one I didn&rsquot like. So take this and run with it&mdashmake it all yours by switching up the cheese, even adding a dash or two of Worcestershire, Tabasco, or whatever you can think of.

But most importantly: enjoy. Broccoli-cheese soup deserves to be savored.


More Soup Recipes

Tools Used to Make this Broccoli Cheese Soup

You need a soup pot – I have this Dutch Oven, but I’m eyeing this Dutch Oven.

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Broccoli Cheese Soup

Growing up in a very traditional Korean household, we rarely had American food on the table. If it was American, it was usually the kid’s meal from McDonalds or a 20-piece chicken nugget box. But we actually had one American staple in our pantry, and that was Campbell’s soup, particularly Campbell’s Tomato soup. It was one of my favorite American meals that we had in our house, especially because you can get so creative with so many different kinds of toppings, from mozzarella cheese to garlic croutons!

Campbell’s is still a staple in our house today, and I’m always stocked up on their broths for a quick an easy meal like this broccoli cheese soup. It comes together so quickly in less than 30 minutes and it’s loaded with tons of fresh broccoli goodness in a warm and creamy soup. Even the pickiest of eaters will be begging for seconds!


I'm Todd Wilbur, Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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Menu Description: "Meaty and spicy, served piping-hot with chopped onions, shredded cheddar, and a whole jalapeño."

When you're craving a big hot bowl of hearty chili to warm the bones and fill your belly make one that has become a classic. This hack of the Lone Star signature dish is easy-to-make, low in fat, and delicious. And if it's super brisk outside, you might want to add an additional tablespoon of diced jalapeño to the pot to aggressively stoke some internal flames.

Check out my other clone recipes for top dishes from Lone Star Steakhouse here.

Popeyes Famous Fried Chicken and Biscuits has become the third-largest quick-service chicken chain in the world in the twenty-two years since its first store opened in New Orleans in 1972. (KFC has the number-one slot, followed by Church's Chicken). Since then, the chain has grown to 813 units, with many of them overseas in Germany, Japan, Jamaica, Honduras, Guam, and Korea.

Cayenne pepper and white pepper bring the heat to this crispy fried chicken hack.

Did you like this recipe? Get your hands on my secret recipe for Popeyes Chicken Sandwich and other Popeyes dishes here.

The first Auntie Anne's pretzel store opened in 1988 in the heart of pretzel country—a Pennsylvanian Amish farmers' market. Over 500 stores later, Auntie Anne's is one of the most requested secret clone recipes around, especially on the internet. Many of the copycat Auntie Anne's soft pretzel recipes passed around the Web require bread flour, and some use honey as a sweetener. But by studying the Auntie Anne's home pretzel-making kit in the secret underground laboratory, I've discovered a better solution for re-creating the delicious mall treats than any clone recipe out there. For the best quality dough, you just need all-purpose flour. And powdered sugar works great to perfectly sweeten the dough. Now you just have to decide if you want to make the more traditional salted pretzels, or the sweet cinnamon sugar-coated kind. Decisions, decisions.

Jerrico, Inc., the parent company for Long John Silver's Seafood Shoppes, got its start in 1929 as a six-stool hamburger stand called the White Tavern Shoppe. Jerrico was started by a man named Jerome Lederer, who watched Long John Silver's thirteen units dwindle in the shadow of World War II to just three units. Then, with determination, he began rebuilding. In 1946 Jerome launched a new restaurant called Jerry's and it was a booming success, with growth across the country. Then he took a chance on what would be his most successful venture in 1969, with the opening of the first Long John Silver's Fish 'n' Chips. The name was inspired by Robert Louis Stevenson's Treasure Island. In 1991 there were 1,450 Long John Silver Seafood Shoppes in thirty-seven states, Canada, and Singapore, with annual sales of more than $781 million. That means the company holds about 65 percent of the $1.2 billion quick-service seafood business.

In early 1985, restaurateur Rich Komen felt there was a specialty niche in convenience-food service just waiting to be filled. His idea was to create an efficient outlet that could serve freshly made cinnamon rolls in shopping malls throughout the country. It took nine months for Komen and his staff to develop a cinnamon roll recipe he knew customers would consider the "freshest, gooiest, and most mouthwatering cinnamon roll ever tasted." The concept was tested for the first time in Seattle's Sea-Tac mall later that year, with workers mixing, proofing, rolling, and baking the rolls in full view of customers. Now, more than 626 outlets later, Cinnabon has become the fastest-growing cinnamon roll bakery in the world.

Menu Description: "Freshly prepared alfredo or marinara sauce, served warm."

The soft breadsticks served at Olive Garden (here's my clone) taste awesome by themselves, but dunk them in one of these warm sauces and. fahgeddaboutit. You can use these clones as dipping sauces or pour them over the pasta of your choice to duplicate a variety of entree items available at the chain. Use the alfredo sauce over Fettuccine and you get Fettuccine Alfredo. Pour the marinara sauce on Linguine and you've cloned Olive Garden's Linguine alla Marinara. Make up your own dishes adding sausage, chicken or whatever you have on hand for an endless variety of Italian grub.

Find more of your favorite copycat recipes from Olive Garden here.

The easy-melting, individually-wrapped Kraft Cheddar Singles are a perfect secret ingredient for this Panera Bread broccoli cheddar soup recipe that's served at this top soup stop. In this clone, fresh broccoli is first steamed, then diced into little bits before you combine it with chicken broth, half-and-half, shredded carrot, and onion. Now you're just 30 minutes away from soup spoon go-time.

Click here for more of my copycat Panera Bread recipes.

Menu Description: "It takes half a day to make this perfect combination of onion, celery, carrot and garlic."

Before a skilled chef appears tableside to perform his culinary prestidigitation on the hot hibachi grill at Benihana, you're treated to a tasty bowl of chicken broth-based soup with fried onions, sliced mushrooms and green onions floating cheerfully on top. The restaurant menu claims this soup takes a half a day to make, but we can clone it in a fraction of that time using canned chicken broth (I use Swanson brand). This soup works great as a prelude to your favorite Asian dishes or other Benihana clones since it's so light and won't fill up anyone before the main course. I've included a simple technique here for making the breaded fried onions from scratch (for the most accurate clone), but you can skip that step by substituting French's canned French Fried Onions that are sold in most markets.

The talented chefs at Benihana cook food on hibachi grills with flair and charisma, treating the preparation like a tiny stage show. They juggle salt and pepper shakers, trim food with lightning speed, and flip the shrimp and mushrooms perfectly onto serving plates or into their tall chef's hat.

One of the side dishes that everyone seems to love is the fried rice. At Benihana this dish is prepared by chefs with precooked rice on open hibachi grills, and is ordered a la cart to complement any Benihana entree, including Hibachi Steak and Chicken. I like when the rice is thrown onto the hot hibachi grill and seems to come alive as it sizzles and dances around like a bunch of little jumping beans. Okay, so I'm easily amused.

This Benihana Japanese fried rice recipe will go well with just about any Japanese entree and can be partially prepared ahead of time and kept in the refrigerator until the rest of the meal is close to done.

For two years after the first Olive Garden restaurant opened in 1982, operators were still tweaking the restaurant's physical appearance and the food that was served. Even the tomato sauce was changed as many as 25 times. It's that sort of dedication that creates fabulous dishes like this popular soup. It blends the flavors of potatoes, kale, and Italian sausage in a slightly spicy chicken and cream broth.

You've got the soup recipe, how about creating your own bottomless Olive Garden House Salad and Breadsticks? Find more of my Olive Garden clone recipes here!

Order an entree from America's largest seafood restaurant chain and you'll get a basket of some of the planet's tastiest garlic-cheese biscuits served up on the side. For many years this recipe has been the most-searched-for clone recipe on the Internet, according to Red Lobster. As a result, several versions are floating around, including one that was at one time printed right on the box of Bisquick baking mix.

The problem with making biscuits using Bisquick is that if you follow the directions from the box you don't end up with a very fluffy or flakey finished product, since most of the fat in the recipe comes from the shortening that's included in the mix. On its own, room temperature shortening does a poor job creating the light, airy texture you want from good biscuits, and it contributes little in the way of flavor. So, we'll invite some cold butter along on the trip -- with grated Cheddar cheese and a little garlic powder. Now you'll be well on your way to delicious Cheddar Bay. Wherever that is.

Menu Description: "Nearly world-famous. Often imitated, hardly ever duplicated."

"Hooters is to chicken wings what McDonald's is to hamburgers," claims promotional material from the company. True, the six fun-loving Midwestern businessmen who started Hooters in Clearwater, Florida, on April Fool's Day in 1983 chose a classic recipe for chicken wings as their signature item. But while some might say it's the buffalo wings that are their favorite feature of the restaurant, others say it's the restaurant chain's trademark Hooters girls—waitresses casually attired in bright orange short-shorts and skin tight T-shirts.

Today there are over 375 Hooters across the United States serving more than 200 tons of chicken wings every week. The original dish can be ordered in 10-, 20-, or 50-piece servings or if you want to splurge, there's the "Gourmet Chicken Wing Dinner" featuring 20 wings and a bottle of Dom Perignon champagne, for only $125. To further enhance the Hooters experience when you serve these messy wings, throw a whole roll of paper towels on the table, rather than napkins, as they do in the restaurants.

Menu Description: "Here they are in all their lip-smacking, award-winning glory: Buffalo, New York-style chicken wings spun in your favorite signature sauce."

Since Buffalo, New York was too far away, Jim Disbrow and Scott Lowery satisfied their overwhelming craving in 1981 by opening a spicy chicken wing restaurant close to home in Kent, Ohio. With signature sauces and a festive atmosphere, the chain has now evolved from a college campus sports bar with wings to a family restaurant with over 300 units. While frying chicken wings is no real secret—simply drop them in hot shortening for about 10 minutes—the delicious spicy sauces make the wings special. There are 12 varieties of sauce available to coat your crispy chicken parts at the chain, and I'm presenting clones for the more traditional flavors. These sauces are very thick, almost like dressing or dip, so we'll use an emulsifying technique that will ensure a creamy final product where the oil won't separate from the other ingredients. Here is the chicken wing cooking and coating technique, followed by clones for the most popular sauces: Spicy Garlic, Medium and Hot. The sauce recipes might look the same at first, but each has slight variations make your sauce hotter or milder by adjusting the level of cayenne pepper. You can find Frank's pepper sauce by the other hot sauces in your market. If you can't find that brand, you can also use Crystal Louisiana hot sauce.

It took chefs several years to develop what would eventually become KFC's most clucked about new product launch in the chain's 57-year history. With between 70 to 180 calories and four to nine grams of fat, depending on the piece, the new un-fried chicken is being called "KFC's second secret recipe," and "a defining moment in our brand's storied history" in a company press release. The secret recipe for the new grilled chicken is now stored on an encrypted computer flash drive next to the Colonel's handwritten original fried chicken recipe in an electronic safe at KFC company headquarters. Oprah Winfrey featured the chicken on her talk show and gave away so many coupons for free grilled chicken meals that some customers waited in lines for over an hour and half, and several stores ran out and had to offer rain checks. Company spokesperson Laurie Schalow told the Associated Press that KFC has never seen such a huge response to any promotion. "It's unprecedented in our more than 50 years," she said. "It beats anything we've ever done."

When I heard about all the commotion over this new secret recipe I immediately locked myself up in the underground lab with a 12-piece bucket of the new grilled chicken, plus a sample I obtained of the proprietary seasoning blend, and got right to work. After days of nibbling through what amounts to a small flock of hens, I'm happy to bring you this amazing cloned version of this fast food phenomenon so that you can now reproduce it in your own kitchen. Find the smallest chicken you can for this KFC grilled chicken copycat recipe, since KFC uses young hens. Or better yet save some dough by finding a small whole chicken and cut it up yourself. The secret preparation process requires that you marinate (brine) your chicken for a couple hours in a salt and MSG solution. This will make the chicken moist all of the way through and give it great flavor. After the chicken has brined, it's brushed with liquid smoke-flavored oil that will not only make the seasoning stick to the chicken, but will also ensure that the chicken doesn't stick to the pan. The liquid smoke in the oil gives the chicken a smoky flavor as if it had been cooked on an open flame barbecue grill.

The grilled chicken at KFC is probably cooked on ribbed metal plates in specially designed convection ovens to get those grill marks. I duplicated that process using an oven-safe grill pan, searing the chicken first on the stovetop to add the grill marks, then cooking the chicken through in the oven. If you don't have a grill pan or a grill plate, you can just sear the chicken in any large oven safe saute pan. If you have a convection function on your oven you should definitely use it, but the recipe will still work in a standard oven with the temperature set just a little bit higher. After baking the chicken for 20 minutes on each side, you're ready to dive into your own 8-piece bucket of delicious indoor grilled chicken that's as tasty as the fried stuff, but without all the fat.


How To Make Broccoli Cheddar Soup:

To make this broccoli cheese soup recipe, simply…

  1. Sauté the veggies. Cook the onion, carrots and garlic in butter (or oil) until softened.
  2. Make the roux. Stir in the flour and give it a minute or so to cook. Then stir in the chicken stock, milk and mustard until combined.
  3. Simmer. Let the soup continue to cook until it reaches a simmer. Then reduce the heat to maintain the simmer.
  4. Add remaining ingredients. Stir in the broccoli and cheddar until combined, then continue to cook the soup until the broccoli reaches your desired level of tenderness. (I like mine to stay fairly crisp, so I don’t cook mine very long.)
  5. Serve warm. Garnished with extra cheese if you’d like!

Any leftover broccoli and cheese soup can be stored in sealed containers (affiliate link) for up to 3 days. Unfortunately, this soup does not freeze well, so I don’t recommend it.


Best Broccoli Cheese Soup Recipes - Recipes

Typically, when you think of Hoffbrau Steaks, you picture a local restaurant that’s known as the best steak house in town. However, we’ve got more on the menu than just choice USDA aged steak. Many of our customers’ favorite menu items is our Broccoli Cheese Soup. And now, in the spirit of the holidays, we’d like to share our recipe with you so you can enjoy this delicious soup at home.

Hoffbrau’s Broccoli Cheese Jalapeño Soup Recipe
Serves family of 4.
– Corn Starch – ½ cup (mix w/1/2 cup cold water)
– Fresh Broccoli – 30 ounces (crowns and stalks equal parts)
– Processed soft cheese – 2 lbs (Velveeta is a great choice, but you can substitute any soft cheese as desired. Flavor will define outcome here!)
– Cheddar Cheese Soup in a can – 1 can (Campbell’s makes a great one!)
– Jalapeno’s – 2 ounces (Use canned here, and blend)
– Water – 2 quarts

  1. Place jalapenos into a blender with a small amount (1/4 cup) of water. Use blender to chop very fine, and set aside to incorporate later.
  2. Bring water to a boil (2 quarts)
  3. Slice and dice all of the fresh broccoli into small pieces to taste.
  4. Place broccoli into a microwave safe container and cover tightly with plastic wrap. Place in microwave for about 5 minutes on high.
  5. As the water comes to a boil, cut the cheese into 1 to 2 inch cubes and set aside.
  6. Whisk the cheddar cheese soup can into the boiling water.
  7. Slowly, as you whisk, add the corn starch mixed with COLD water (COLD is important!) to the pot of cheese.
  8. Turn heat off.
  9. With the heat off, slowly add the cheese cubes to the boiling water stirring constantly.
  10. Next, add the steamed broccoli to the soup.
  11. Mix in the blended jalapenos to the soup.

Here’s a quote from Sandy Norton, one of our happy customers: “Just wanted to you know that your recipe for the Broccoli Cheese Jalapeno soup has become my favorite cold weather soup. Since I moved out of state I can’t stop by to eat it at the restaurant so thanks for publishing the recipe…I prefer to eat it at the restaurant though because it means I get other great food along with it. (And I don’t have to cook!) But until I get back to Dallas I get a bit of Hoffbrau in New Mexico. Again, thanks!”

We hope you enjoy this recipe for Broccoli Cheese Soup. But keep in mind, as Sandy said, it’s a lot easier to stop in to one of our Texas steak restaurants and have a bowl with your Texas Two Step Sirloin Platter. And while you’re at it, why not pick up some gift cards for friends and family, so you can all enjoy our soup and steaks together. Bon appétit Y’all!