5 – Ingredient Broccoli Cheese Soup Recipe

January 4, 2015

5 - Ingredient Broccoli Cheese Soup Recipe  Make sure to repin this recipe

It is sure cold here in Portland OR – not super cold – but it is about 40 ish daily even with the sun out ( which is a rare occurrence) so I thought it would be a perfect weekday meal to make a soup

My favorite soup to make ( if you did not know) is Broccoli Cheese Soup – everyone in my family loves it PLUS it is very simple to make

I have this great recipe for the soup that is basically 5 ingredients – it is frugal and VERY simple to make

This is the perfect recipe to teach your kids to make

5 - Ingredient Broccoli Cheese Soup Recipe

This is everything you will need

I did not count the salt and pepper as part of the 5 — and yes there are 2 cans of evaporated milk – I love this recipe but it has a odd request of ozs of milk in it

This recipe is enough for 4 hungry people :)

If you want to add a little bit more flavor you can add 2 cloves of garlic to the soup

What is your favorite type of soup? I would love to make more soups for you – I personally would love to make more soups :)

I have been thinking about making a soup with ramen – what do you think?

5 - Ingredient Broccoli Cheese Soup Recipe

If you make my 5 – Ingredient Broccoli Cheese Soup Recipe  please let me know what you think :)

Love You Guys!

5 - Ingredient Broccoli Cheese Soup Recipe
  • 4 cups chicken stock
  • 2 cups chopped broccoli florets, fresh or frozen
  • ½ small onion, diced
  • 15 oz can evaporated milk
  • 2 cups shredded sharp cheddar cheese
  • Salt and Pepper To Taste
  1. In a large stockpot - place chicken stock - onion and healthy amount of salt and pepper over medium heat - add broccoli - and cook for 15 minutes
  2. Stir in cheese and milk and cook at lower heat for 15 minutes
  3. Serve and Enjoy

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{ 54 comments… read them below or add one }

Brandi Ferguson January 4, 2015 at 9:36 pm

Do you have a recipe for vegetable soup? I find recipes for it but it has stuff in it we don’t like. I just need a plain ol’ recipe.


Jerry Van April 17, 2015 at 2:39 am

My mommas veggie soup I’d the best.
start with a roast. Sear it In a skillet.
Next add poptatoes, tomatoes, carrots,
tomatoes paste, onions, seasonings
and most important Shoepeg Corn.
Can’t give measurements.. it’s always done by eye. Hope ya enjoy Elly Mae’s Country Veg Soup.
That is my momma’s recipie from her mother’s mother in Lewisetta, VA


Deb January 5, 2015 at 4:19 pm

Hi Sara! Can’t wait to try this new version of Broccoli Soup! I would LOVE, LOVE, LOVE it if you could come up with a version (that tastes EXACTLY the same) of Outback’s Creamy Onion Soup. They stopped making/serving it and it is my all-time FAV soup! Have you ever had it? There ya go …….. I just KNOW you can do this! :)


Emily F January 6, 2015 at 7:50 pm

I made this soup last night and, while it was delicious, the cheese never melted. It just kind of clumped together. Have you had that problem? Any suggestions?


Sara January 6, 2015 at 8:23 pm

I would use higher heat if that was the problem


Cailey July 29, 2015 at 3:26 am

I feel like for me when my cheese tries to melt and I have it too high it clumps. I have to watch it carefully on a medium/low heat so that it doesn’t clump. But that is just my experience! Also, freshly grated cheese melts better than packaged pre-grated cheese.


Em August 8, 2015 at 6:52 am

Yes, sometimes the cheese will seize up if you’re adding it to very hot liquids. The best way to make sure that doesn’t happen is to mix your milk and cheese in a separate sauce pan over low heat til melted and creamy, then stir it into your broccoli soup. Learned this the hard way with a similar recipe!


Marlene February 27, 2016 at 12:24 am

Will heating the evaporated milk and cheese separately help eliminate the soup from separating?…that was my problem…:(

Carey May 23, 2016 at 8:45 am

Shred the cheese and add gradually. If u crank the heat it might scorch. When added slowly the cheese tempures evenly. I find if the cheese has a high oil/salt content it won’t melt smoothly, often grainy. I hope this helps.
Good luck, carey


Sonia January 12, 2015 at 5:53 am

Hi. I was wondering do you cut the onion? If so, how thin?


Jane May 3, 2015 at 12:29 pm

Yes cutting the onion would help lol but I dice it in smaller pieces. Good luck!


Kristi January 12, 2015 at 4:49 pm

The soup looks yummy! Do you have any nutritional information for it?


wasi September 28, 2015 at 6:52 pm

broccoli helps in iron deficiency


catherine p February 6, 2015 at 10:52 pm

I can not wait to try this! I have been looking for an easy broccoli cheese soup to make.


lindsey February 7, 2015 at 5:06 am

Broccoli cheese soup is my favorite soup. I have all these ingredients in my home at all times so I think this will have to be made for the weekend. Can I make it in my crock pot?


Monica F. February 9, 2015 at 3:48 pm

I will try this. It sounds easy. Thanks.


Patti February 24, 2015 at 11:42 pm

I just finished making this. Fabulous!!!!


Dawn March 1, 2015 at 3:29 pm

really want to try this soup!
Question – Could you add uncooked pasta shells to the soup? Before or after the cheese / milk??


MARY JANE March 4, 2015 at 11:53 am

Simply Delicious and so Easy .


laura February 27, 2016 at 12:29 am

I added rice and the correct amount of broth for the rice to it and it worked great. i don’t see why the pasta wouldn’t.


Rachel March 9, 2015 at 6:19 pm

I’d love to see an easy ramen recipe that does not have as much sodium as packaged stuff!


Mary March 12, 2015 at 6:18 pm

in reference to Emily’s comment about the cheese not melting….if you use low fat cheese that will happen.


Janet March 13, 2015 at 1:38 pm

I’ve also found that pre-shredded cheese does this – the kind that has a sort of waxy texture. It’s better to use fresh and grate it or shred it yourself.


Tracy June 7, 2015 at 12:04 am

We really liked this quick ‘n tasty soup! So many broccoli cheese soups are heavy and goopy…no this one. Fresh broccoli was perfect in it! Thanks so much for sharing!


Ariel June 14, 2015 at 3:38 am

Hi, I used “real del castillo” cheese and at the beginning it was all right but at the minute I turned off the fire, my soup got horrible, the cheese didn’t melt well and I could see little balls of cheese on the soup. The flavor was excellent, but well Im going to use another cheese next time


Bodil June 18, 2015 at 9:43 pm

the soup looks, and taste good, but it curdled,and didn’t look great.


Marlene February 27, 2016 at 12:29 am

Mine too…


Keegan July 16, 2015 at 5:03 pm

I just made this and it was awesome. I’m currently on the Aran Islands in Ireland, staying at a hostel so I needed something cheap, fast, and that can be made in a bare-minimum hostel kitchen. I stumbled onto your site and this recipe was perfect. Thanks!


Sara July 16, 2015 at 5:12 pm

I am so glad you liked it :)


Jessica July 31, 2015 at 2:07 am

Made this wonderful soup tonight! Broccoli and cheddar soup is my absolute favorite! I did, however, goof up and buy vegetable stock the first go round instead of chicken stock, but was able to compensate some of the flavors by adding a little seasoning salt and garlic powder, and also a little minced garlic. I used shredded cheese and it melted fine, but my milk did curdle, has anyone tried anything other than the evaporated milk? Thanks so much for this recipe!


LeAnne Lesser August 30, 2015 at 5:09 am

I have a soup challenge request.
Beer, cheese, potato soup. I have tried a couple ways, but the cheese doesn’t melt properly as mentioned several times on your broccoli cheese soup.
Worth a try?
Thank you


Emily September 15, 2015 at 10:10 pm

Do you know how many calories are in 1 C.? I didn’t see it listed and was just curious. :)


Stephanie September 18, 2015 at 12:16 am

This recipe is so good but mine is super liquidy and not creamy. How do I make it creamier?


georgiana toney October 3, 2015 at 8:41 pm

I have to say the best ever. I don’t know why people had trouble melting the cheese I used two kinds to use up what I had at home. The first was a package of liquid Velveeta and than a package of Bordens. They worked perfect,also I add the garlic and put in a sweet pepper whole which I removed after the soup was done so not to overpower it .Thank You for sharing this wonderful treat I will be making this many times I’m sure.


Mary October 20, 2015 at 11:11 pm

Made this tonight. I added some mushrooms and, I did not have any problem with the cheese melting. It is a great recipe. Thank you for sharing.


Rita Keller November 6, 2015 at 7:59 pm

I would like ramen soup recipes


Midge November 12, 2015 at 4:58 pm

Gonna make this tonight. Hubby wants to add chicken. I can’t wait.


Carol November 13, 2015 at 6:03 pm

I just made this soup…going to try it now….hold on. It is excellent. I did add more broccoli tho. You see I really don’ t care for broccoli- except in soup. It is very easy and very yummy!


Chaney November 15, 2015 at 12:32 am

Had a craving for broccoli soup and found this recipe on Pinterst. SO easy and SO good!!!! I only had chicken broth on hand so I used that in place of stock and added about a teaspoon of prepared minced garlic. YUM!!! Thank you!!!


Michelle November 15, 2015 at 6:36 pm

I only had a 12-oz can of evaporated milk, but I thought I would try it anyway. It was delicious! I don’t see a reason to open another can of milk to get the full 15 ounces. Also, I suspect that a lot of people who are having trouble “melting the cheese” are actually curdling the milk. Just a guess. I’ll definitely make this recipe again.


Nikki January 22, 2016 at 2:39 am

My soup turned out super thin, not creamy at all. How can I make it thicker?


Sara January 22, 2016 at 4:22 pm

Add a bit of corn starch :)


Darlis Lamb February 24, 2016 at 9:21 pm

I have been making cheese soup for years. Main difference is that I make a roux (flour & water mix) and add to the milk to thicken it. Do not use condensed, just plain milk, and sometimes skim to keep it lower calorie.
You can also experiment with adding some flavors, i.e, garlic (as mentioned), a little red pepper. Easy and possible endless ways to make it.


Lattoria February 10, 2016 at 9:57 pm

Does anyone know how many carbs this soup has?


Luisa February 15, 2016 at 1:56 pm

Woukd love to try this recipe but can it be done without the evaporated milk or with regular milk ? Sorry for the dumb question but im a newbie at cooking :-)


Sara February 15, 2016 at 3:10 pm

It needs to be exactly like the recipe states :)


Sasha Max February 16, 2016 at 12:50 am

I made this soup and it was the best broccoli soup I ever had and it was the easiest recipe I have ever made. I highly recommend it, I have 11 year old twins and they both loved it too! I used a can of Fat Free evaporated milk and it was very creamy and very tasty!!! You will love it!!


Glen Cia February 19, 2016 at 8:54 pm

Just love the sound of this recipe and am going to try this tonight. I am hosting a friendly gathering next week and am going to make this then.

Is this recipe also good for the crock pot, for its the only thing I have for large gatherings like next weeks. If you have the contents for a 7 quart crock pot can you tell me please. I AM STUMPED


Linda B February 22, 2016 at 9:23 am

I have a go-to Ramen Soup recipe from my mother:
Portions variable to quantity
Ground beef, browned
Cavender’s Seasoning to taste (or favorite season blend)
Chopped onion, add to browning beef to soften
Chicken broth, at least 2 cups
Pkg frozen mixed vegetables, favorite mix
Ramen noodles

In a large pot. Brown beef with Cavender’s, add onions, drain grease. Pour in broth. Add frozen vegetables, bring to a boil. Cook until vegetables are tender, add Ramen noodles. Cook to done, stir to blend.
I use 1/2 pound beef to a pkg of Ramen.
My son calls this Gramma Soup. It’s quick and easy.


Christine March 20, 2016 at 9:10 pm

Like others, my cheese curdled. I decided to blend the recipe and that took care of the curdled cheese and made the soup a bit thicker. I added a few pieces of broccoli crowns and it is delish!!!! Don’t throw the soup away if your cheese curdles, just bend it!!! Creamy broccoli cheddar soup that looks like it came from a master chef!


Amelia April 8, 2016 at 12:21 am

I just tried this recipe and it came out all clumpy. Was really disappointed I granted the whole thing.


Val garside April 27, 2016 at 4:17 pm

Can you freeze thus soup?


Jo June 14, 2016 at 1:37 am

Made this soup and it was horrible. Way too salty and cheese and milk curdled. It needs more detailed instructions. Won’t try this again.


Kylee June 17, 2016 at 1:43 pm

How many people does one batch of soup make?


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