Broccoli Cheese Soup

Broccoli Cheese Soup  {} #30minutemeal

I just spent 12 hours in a car with 5 male persons whom I love very much and, don’t take this the wrong way, I don’t want to see again for another solid 8 hours.  Mr and I happen to be sharing a room so that may be difficult, especially since the likelihood of me getting a straight 8 hours of sleep is about as likely as my four year old saying this was the best thing I ever made.  Ever.

Broccoli Cheese Soup

Of course, when Aunt Camille makes it that’s a different story.  Cuz Aunt Camille is waaaaaaay cooler than Mommy.  Okay, so that’s not far from the truth.  My sister-in-law is the bees knees {and not to leave out my other two J, M…love you both too this just isn’t your recipe}.

Broccoli Cheese Soup #30minutemeal

When I asked Cam if I could share her recipe for Broccoli Cheese Soup the first thing she said was, “Of course!”  See.  Cool.  The second thing she said was that my adorable niece calls it her magic soup.

She tells it like it is folks.  There is something magical in this soup.  It could be all the love that goes into making it but I’m pretty sure it’s the cream cheese and the fact that you can whip it up in 30 minutes.  A girl after my own heart.

Broccoli Cheese Soup

Prep Time: 5 minutes

Cook Time: 21 minutes

Total Time: 26 minutes

Yield: approximately 8 servings

1 cup


Broccoli Cheese Soup


  • 1 onion
  • 2 tablespoons butter
  • 4 cups chicken broth
  • 1 cup rice (not quick cooking) such as wild rice or arborio rice
  • 1 - 16 oz frozen broccoli and cauliflower florets
  • 2 cans cream of chicken soup
  • 8 oz cream cheese
  • salt and pepper


  1. In a large pot melt the butter over medium heat. Add the onions and saute until soft, 2-3 minutes.
  2. Pour in the chicken broth and rice. Cook for 10 minutes on medium-low heat.
  3. Add the frozen broccoli and cauliflower, bring to a boil, and continue to cook over medium for 3 minutes.
  4. Add the soup and cream cheese. Stir until the cream cheese is melted and the soup is warmed through. Add more chicken broth or milk until you reach the desired consistency.
  5. Serve immediately.


To make a vegetarian version of this soup replace the chicken broth with vegetable broth and the cream of chicken soup with cream of mushroom.


  1. You should’ve hid under the covers and pretended you were alone ;) btw I totally love that you pared goldfish with this!

  2. Kalyn says:

    I’m not that much into using canned soup, but I have to admit this looks good!

  3. Katrina says:

    Mmm, I love soup. My husband doesn’t really care for soup. But he did just recently say he likes cheese broccoli or thicker soups like potato, etc., so I’ll have to try this.
    Love your new header—perfect for you—-and me. Mom of four boys and a hubby to add to that. ;)

  4. mmmm that looks so good. I love Broccoli and Cheese soup!

  5. Jen says:

    I’ve been madly addicted to soups lately! This does indeed sound like magic soup.

  6. Mea says:

    I finally had an opportunity to make this last night! My husband and I both loved it! Thanks for sharing this fabulous recipe.

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