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Monday, June 25, 2012

Broccoli and Cheese Soup

Okay, so it's a little bit strange to be posting a soup recipe in the middle of summer. HOWEVER, the two people who read my blog live in New Zealand - and it's winter there. Hi Mum! This soup is intended to be on the "lighter" side, but you can fatten it up easily. Ha. I made it and kept it around this weekend. Weekends tend to be a little more casual - with people getting out of bed at varying times - hunger strikes all of us at different times. This was great with a hunk of bread. Hope you enjoy!

Source: Adapted from  Cooking Light as seen on Cheese Curd in Paradise



  • 1 tsp olive oil (or cooking spray)
  • 1 cup chopped onion (it's about one medium onion)
  • 2 garlic cloves, minced
  • 3 cups chicken broth
  • 1lb (450g) fresh broccoli, cut into florets
  • 2 1/2 cups reduced-fat milk
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon black pepper
  • 8 ounces light processed cheese, cubed (such as Velveeta Light) (OR a couple of handfuls of grated cheddar cheese will work too)

Heat olive oil in a large nonstick saucepan over medium-high heat. 

Add onion and garlic; saute until tender. 

Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes. 

Combine milk and flour, stirring with a whisk until well blended. 

Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. 

Remove from heat; add cheese, stirring until cheese melts. Use an immersion blender to process until smooth.


  1. I made soup last night and have it on the menu for later this week too. I'm obviously seasonly challenged.


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