Broccoli Cheese Soup

I decided it was about time I actually cooked something for the blog, rather than the baking I tend to do a lot of. This couldn’t quite be classified as healthy (although I don’t think it’s too terribly bad for you…), but at least it’s an actual meal, as opposed to the cakes, cookies, and bread I’ve made recently. And it’s delicious. Broccoli cheese soup has intimidated me for awhile. I’ve always thought it either had to be difficult to make, or contain lots of cream and/or processed cheese cubes. This recipe (from MyKitchenCafe) contains neither, and was quite simple to make.

You make melt the butter and mix it with flour, add in a few other simple ingredients – chicken stock, onions, milk, cheese, broccoli, and you’re done! So easy and so good. I served it with leftover Herbs de Provence bread, and it was a perfect fall meal. Warm and full of cheese and not too thick. Mike took one bite and said “Mmmm…is there any more?” :)

 

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Broccoli Cheese Soup

Ingredients:

1 can (14 oz) chicken broth
1 small onion, diced
1/3 c. flour
1/4 c. butter
Pepper to taste (*1/2 tsp?)
2 c. milk
1 1/2 c. shredded sharp or extra sharp cheddar cheese
1/2 c. shredded swiss cheese
2 cups steamed chopped broccoli

Directions:

Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour and pepper. Cook together for a couple of minutes, then whisk in warmed milk. Stir and heat together on medium-high heat until soup starts to thicken. Next add chicken broth and continue to stir until well blended. Add cheeses and steamed broccoli. Serve immediately.

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18 Responses to “Broccoli Cheese Soup”

  1. 1

    Melanie — October 8, 2009 @ 8:05 pm

    Glad you liked this, Megan! Love the multiple pictures.

  2. 2

    Jessica — October 8, 2009 @ 10:31 pm

    I loooove broccoli cheese soup!

  3. 3

    The Husband — October 8, 2009 @ 11:44 pm

    You did really good on this one Megan! I'd rate it anywhere between a 3.5 and a 3.75. My stomach agreed.

  4. 4

    Amy J in SC — October 14, 2009 @ 9:48 pm

    I wish I had some of this right now! It's rainy and damp and this would be a cozy comfort food. Bookmarking it now. :-]

  5. 5

    Anonymous — November 3, 2009 @ 7:55 pm

    yummy – I definitely recommend using sharp cheddar. I also added about 1/2 tsp of celery seed – it brings out the flavor of the broccoli and onions.

  6. 6

    megan — November 3, 2009 @ 7:56 pm

    Anonymous – Great suggestion on the celery seed! I'll have to try that next time. And I agree that sharp cheddar (or even extra sharp?) is the way to go. :)

  7. 7

    marissa — November 15, 2010 @ 8:32 am

    this looks super good. I'll definitely be putting it on next week's menu

  8. 8

    TJ — November 22, 2010 @ 3:22 pm

    I am not sure if making this with veggie broth will kill the recipe, but I'll give it a try anyway! Looks very good. Thanks for the recipe. It's just that kind of creamy-soup weather around the Eastern regions.

  9. 9

    Emma — December 18, 2010 @ 11:56 am

    I was just about to ask how you think it would taste vegetarian–any suggestions on which veggie broth to use?

  10. 10

    megan @ whatmegansmaking — December 20, 2010 @ 11:30 pm

    Emma – I don't know that I've ever bought veggie broth, so I can't recommend a certain brand. Let me know if you try it and how it turns out – good luck!

  11. 11

    Anonymous — February 2, 2011 @ 12:42 am

    This is a very good soup!! I have 6 boys and they all loved it! Thank you so much, Megan for your dedication to helping all us busy mama's out.

  12. 12

    megan @ whatmegansmaking — February 6, 2011 @ 2:07 pm

    Anonymous – So glad you liked this soup! You're making me want to make it again :)

  13. 13

    Anonymous — February 22, 2011 @ 6:37 pm

    What size can of chicken broth?

  14. 14

    megan @ whatmegansmaking — February 22, 2011 @ 6:43 pm

    Anonymous – I don't have a can in front of me, so I'm not positive, but I think it's 14 oz. Although, when I buy chicken broth these days I buy cartons and buy more than the recipe calls for so that I can thin the soup out if it gets too thick when heating up leftovers! Good luck :)

  15. 15

    Kylene — January 22, 2012 @ 2:24 pm

    I made this soup last night – it was delicious and really was SO easy to make. I like that it uses milk instead of heavy cream, that must help in the calorie department! My Swiss fiance and his Mom, both huge cheese aficionados, loved it too! :)

    • megan replied: — January 23rd, 2012 @ 7:13 am

      I’m so glad you liked it! Thanks for letting me know how it turned out :)

  16. 16

    Eliana — January 27, 2012 @ 9:08 am

    Is it bad that this is the ONLY way to get me to eat broccoli? Love the recipe and will definitely be giving this one a try.

  17. 17

    Becky — March 8, 2012 @ 10:23 pm

    I can’t wait to try this! Sounds delicious!

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