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5 from 1 vote

Shrimp Broccoli & Cheese Soup

Quick & easy soup.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Yield 14 (2 cup servings)
Author Lisa Huff


  • 12 cups chicken broth
  • 4 (12 oz.) cans evaporated milk
  • 8 cups broccoli florets finely chopped
  • 3 pounds (small or medium) raw shrimp, peeled & deveined
  • 4 cups (2 – 8 oz. bags) shredded cheddar cheese (or any kind of cheese)
  • 1/2 teaspoon garlic powder
  • Salt & Pepper to taste
  • Optional (for thicker soup): 1/2 cup cornstarch & 1/2 cup cold water
  • Toppings options: bacon, sour cream, chopped green onion, shredded cheese


  • Pour chicken broth and evaporated milk into a very large saucepan over medium-high heat. Bring to a boil, stirring occasionally, then reduce heat to low to simmer. Add broccoli and cook about 5-7 minutes or until broccoli just starts to soften. Stir in cheese and shrimp and cook another 3-5 minutes or until shrimp is pink and cooked through and cheese has melted. Stir in garlic powder and salt and pepper to taste.
  • Using an immersion blender, process the soup until desired consistency. If you don’t have an immersion blender, pour soup in batches into a food processor or blender and process (make sure to leave the top slightly off for the steam to get out) then pour back into pan over heat.
  • Meanwhile, in a small bowl whisk together cornstarch and water until smooth. Slowly mix into soup until desired thickness. Top as desired.


SNAPPY TIPS: This soup comes together fast so make sure you have all your ingredients ready to go.  I used thawed frozen broccoli florets.  Lots of great topping options for this soup!
SNAPPY SUBSTITUTIONS: Many different kinds of cheese would be great in this recipe.  I think next time I might try cauliflower and Parmesan cheese.  Instead of shrimp you could use any kind of protein such as chopped precooked chicken or omit the protein all together. 
Course: Soup
Cuisine: American
Keywords: easy broccoli soup, winter comfort food
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