Broccoli Cheese Soup

broccoli cheese soup

I love to cook for family and friends and since that is a little difficult right now, I thought I would share some of my favorite recipes with you! I am constantly wanting to send people recipes that I think they would like… but I am sure that would get kind of annoying… so I thought instead that I would share them on here. That way if it looks good to you, you can make it! This will be my way of cooking for my loved ones while I am overseas! :)

The first recipe that I have chosen is one of James’ favorite soups, Broccoli Cheese Soup. It is very easy and very satisfying on a cold day. I love to eat it with Garlic Cheese Biscuits, which recipe I will have to share at a later date! I almost always change recipes from the original to better suit our tastes. So, I will write the recipe the way we prefer it and share the link with you of the original.

The original of this recipe calls for cheddar, but I have only ever found white cheese here. I know they are not all mozzarella, but I do not know the language well enough yet to distinguish between cheeses. Therefore, I really have no idea what kind of cheese I am using. :) But, to me most “regular” cheeses are interchangeable anyways.

So, here is the recipe! I hope you enjoy it!

ingredients for broccoli cheese soup

Broccoli Cheese Soup
 
Makes: 6
Ingredients
  • ¼ cup butter
  • 1 small onion (or half large), diced
  • 1 tsp. garlic powder
  • ½ tsp. pepper
  • 1 cup shredded cheese
  • 1 head of broccoli, chopped
  • 4 cups chicken broth
  • ½ cup flour
  • 1-1/2 cups milk
  • salt to taste
Instructions
  1. Melt butter in saucepan and cook onion until soft. Add garlic and pepper. Stir in broccoli flowerets and broth. Bring to a boil and simmer until broccoli is tender (approx. 10 min).
  2. Whisk flour and milk together. Stir into soup slowly, making sure the flour does not clump. Continue stirring frequently until thick. Stir in cheese until melted. Salt to taste.
Variations:
  1. If you prefer a heartier soup you can add some diced chicken breast.
  2. If you prefer your soups to be smooth then let it cool a bit after step 1 and put the soup, in batches, in a blender and process until smooth. Then pour back into pan, and continue by adding the milk mixture.
  3. I have not been able to find chicken broth here yet, so I just add 4 cups of water and 2 bouillon cubes. You can add more bouillon cubes if you prefer a stronger taste.

Adapted from Allrecipes.