Cheddar Broccoli Soup

I was walking through the grocery store last week and saw a can of cheddar broccoli soup sitting on the shelf.  I said to myself, "that sounds pretty good.  I bet I could make that..."

This is my rendition of the soup.  I've never tried the can, but I'd be willing to wager that this tastes a little better.


  • 3/4 lb. of broccoli
  • 3 cans (10.75 oz) cheddar cheese soup base (concentrate)
  • 2-3 cloves garlic
  • 1/2 tsp nutmeg
  • 1 tsp crushed red pepper
  • 1 tbsp chicken soup base
  • 1/2 tsp sage
  • 1/4 cup crumbled blue cheese
  • 2 tsp basil
  • 1/4 tsp black pepper
  • 1 1/2 cup milk, divided.
  • 2 cups water
  • 1 bunch green onion, if desired


  1. Cut the broccoli into pieces.  Place in food processor, along with cheese soup base, garlic, spices, blue cheese, and 1 cup of milk.
  2. Blend together until mostly smooth (you'll never get all the lumps out).
  3. Pour mixture into a large pot.  Add water and remaining milk.  Cook over low-medium heat until warm.
  4. Laddle into bowls.  Top with chopped green onion, if desired.  (Parmesan cheese on top is also pretty good)