If there’s one soup I find myself coming back to again and again, it’s this Broccoli Cheese Soup. I know I tend to have a lot of “favorites,” but this one truly earns its spot at the top. It’s the perfect balance of creamy, cozy, and satisfying, everything you want in a comforting bowl, especially on a rainy or chilly day or when you need something a little extra nourishing.
What makes this version even better is how simple it is to bring together. I like to call it semi-homemade because it leans on a few premade ingredients to save time, without sacrificing flavor. That means you can have a rich, hearty soup on the table without spending hours in the kitchen. It’s an easy shortcut that still delivers that homemade taste I love.
Each spoonful is packed with tender broccoli and plenty of melty, cheesy goodness, all wrapped up in a velvety, creamy base. It’s filling enough to stand on its own as a meal, especially when paired with some crusty bread or a simple side salad. Whether you’re making it for a quick weeknight dinner or serving it to family and friends, this Broccoli Cheese Soup is always a crowd-pleaser that never disappoints.
Ingredients
1 head broccoli, cut into florets and steamed
4 Tbsp. butter
1 onion, chopped
1/2 cup celery, chopped fine
1 can cream of chicken soup
1 jar cream of celery soup
1 jar Cheez Whiz
1 32-oz. carton chicken broth
3 cups milk
1 tsp. salt to taste
1/2 tsp. black pepper
Instructions
Blanch the broccoli florets. Plunge the broccoli into an ice bath to stop the cooking. The broccoli should be crisp-tender. The broccoli will cook and become softer when it is added to the soup.
In a large pot, saute the onion and celery in butter.
Stir in the cream of chicken soup and cream of celery soup. Stir until hot. Add the jar of Cheez Whiz, milk and the chicken broth. Stir until Cheez Whiz is melted and incorporated.
Add the broccoli and stir until heated through.
Serve in warmed bowls.
If you like this recipe, you may also like the following recipes:
Cheesy Broccoli and Bacon Casserole
Fettuccine Alfredo with Chicken and Broccoli
Easy Semi-Homemade Broccoli Cheese Soup
Equipment
- Measuring spoons
- 1 knife
- 1 Dutch oven or large pot
- 1 large bowl
- 1 Large spoon
Ingredients
- 1 head broccoli cut into florets and steamed
- 4 Tbsp. butter
- 1 onion chopped
- 1/2 cup celery chopped fine
- 1 can cream of chicken soup
- 1 jar cream of celery soup
- 1 jar Cheez Whiz
- 1 32- oz. carton chicken broth
- 3 cups milk
- 1 tsp. salt to taste
- 1/2 tsp. black pepper
Instructions
- Blanch the broccoli florets.
- Plunge the broccoli into an ice bath to stop the cooking. The broccoli should be crisp-tender. The broccoli will cook and soften when added to the soup.
- In a large pot, saute the onion and celery in butter.
- Stir in the cream of chicken soup and cream of celery soup.
- Stir until hot.
- Add the jar of Cheez Whiz, milk and the chicken broth. Stir until Cheez Whiz is melted and incorporated.
- Add the broccoli and stir until heated through.
- Serve in warmed bowls.
