September 23, 2009

Broccoli Cheese Soup

Broccoli Cheese Soup
Adapted from My Kitchen Café, this was suggested as being served in a bread bowl, which would be sooo good, but we didn’t have them so I served in in a bowl with rolls on the side!  It made enough for two adults and three kids with enough left over for at least two more adult helpings and a lunch size or kid size meal.


  • 2 cans chicken broth or substitute with vegetable stock
  • 1/2 onion, finely diced
  • 4-5 cups broccoli, chopped
  • 4 c. milk
  • 1/2 cup butter
  • 2/3 cup flour
  • 8 oz.  sharp cheddar cheese
  • salt and pepper


  1. Simmer broth and chopped onions for 15-20 minutes, covered in a small saucepan, until onions are soft.
  2. In large stock pot, steam broccoli florets until preferred doneness.  Drain and set aside.
  3. Heat milk in medium sauce pan over low-medium heat for 5 minutes, stirring frequently.  Add butter and stir till melted. Slowly add flour, whisking to avoid lumps.  Stir and heat together on medium-high heat until soup starts to thicken.
  4. Pour milk mixture & chicken broth mixture into large pot with broccoli, adding grated cheese.  Stir until cheese is melted and serve immediately. 


tryn2bgreen said...

Yummy!! I just made this, and have a TON to freeze. Had to make one sub for what I had on hand, almond milk for the skim milk (i was really worried about how it would taste!). Still delicious! Thanks for sharing!

Anonymous said...

A good story

GK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”

Voila: This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.

From a hectic life in New York City to the peace and glories of the French countryside lead me to be the co-founder of Ten years later with the words of Pierre Androuet hammering on my brain:

“Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.”

I took pen and paper; many reams later with the midnight oil burning Tasting to Eternity was born and self published.

I believe cheese and wine lovers should be told about this publication.


Anonymous said...

Thank you anonymous for this enlightening bit of brain food!