Broccoli Cheese Soup (No Broth)
I honestly have never met someone who doesn’t like broccoli cheese soup. Most people say they love it! Just the combination of a vegetable with cheese is already enticing. Cheesy goodness! This recipe has no broth. I have seen many recipes that add broth to thin their soup. I personally don’t like adding it and I don’t mind if my soup thickens up a bit. However, I have not found that to be a problem with this recipe.
Broccoli Cheese Soup
For some time now, I have been craving for some broccoli cheese soup. I don’t make it often and I also don’t like making a ton of it. After a bowl or two I am satisfied. No leftovers needed! Serve it with some crusty bread, heat up some rolls or French bread. Yum! It has been pretty cold here in Massachusetts. This is a perfect cozy meal to enjoy for lunch or dinner!
Broccoli
If you don’t already know, broccoli has amazing benefits! It helps boost immunity, reduce inflammation and improves blood sugar, among other things. This vegetable is definitely a must during the cold winter months. Eat extra if your pregnant!
Cheeses
A great thing about this soup is you can use any of your favorite cheeses! Really you can you use anything but for ultimate flavor pick cheeses that have a stronger flavor and that melt easily. Instead of cheddar cheese use extra sharp cheddar or gouda. My go to cheeses for this soup are extra sharp cheddar and montgomery cheese. Pepper jack cheese is another favorite. You could opt for one cheese or mix a combination of 2 or 3 cheeses!
Cheesy Soup
Serving this broccoli cheese soup with bread is already filling enough. You could serve a side salad instead. I just really enjoy dipping warm bread into this cheesy soup! You can always double this recipe for a larger crowd. This recipe makes 4-5 servings.
Broccoli Cheese Soup (No Broth)
Course: lunch/dinnerCuisine: AmericanDifficulty: Easy5
servings10
minutes20
minutes30
minutesIngredients
2 heads of broccoli or 1 large head, cut into small pieces. Keep the stems.
4 tbsp of butter (salted or unsalted)
1 small onion or 1/2 a large onion, diced
2.5 tbsps of all purpose flour
2 cups of low fat milk
2 cups of half and half
Pepper
Pinch of nutmeg or allspice
8 oz of grated cheese (4 oz of sharp cheddar and 4 oz montgomery cheese)
Directions
- In a deep pot, melt the butter and add the onions and cook until translucent. About 3 minutes or so. Add the the all purpose flour, stir with the butter and onions.
- Add the low fat milk, half and half, lots of pepper and a pinch of nutmeg or allspice. Next, add the broccoli florets. Bring to a boil and lower heat to MED until the broccoli is tender. About 12 minutes.
- Take a potato masher to mash the broccoli into mini florets. Slowly add the cheeses and keep stirring until the cheeses are melted. And serve!
Notes
- grate your cheese for easier melting. Pre-grated cheese has a coating to keep the cheeses from clumping up together, which results in not a nice melt when it comes to this soup or mac and cheese.
- Add a splash of milk if you would like to thin your soup
- Salt is optional, cheese has already tons of salt, which is why I don’t add it to this recipe.
Soup Recipes
Cod Soup Served with French Bread 
Herb Lemon Chicken Soup
Enjoy!
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