Wednesday, June 2, 2010

Broccoli Cheese Soup

Here's another easy, delicious, non-salad lunch option:

Broccoli Cheddar Soup
Adapted from Kelly at

  • 2 cups Chicken Broth
  • 12 oz Frozen Chopped Broccoli
  • 2 Tbsps Butter
  • 1/3 cups Onion, diced
  • 2 Tbsps All-purpose Flour
  • 2/3 cups skim Milk
  • 1 cup Shredded Sharp Cheddar Cheese
  • 1/3 pinches Ground White Pepper
In a large pot over medium heat, bring the broth to a simmer (a few small bubbles reaching the surface). Add the broccoli to the broth and continue to simmer for 15 minutes. To achieve a less ‘chunky’ soup, use a potato masher to smash the broccoli into smaller pieces and thicken the broth.

In a separate skillet over medium heat, melt the butter. Then, add the onions and saute for 5 minutes or to desired tenderness. Add the flour to the onions and stir well, forming a pasty substance. Gradually add the milk and stir until thick.

Add this mixture to the broccoli mixture in the pot and stir well. I used an immersion blender to make it really smooth, since that's the way I like it. A regular blender would be fine, just be sure to do it in two batches and hold the lid on tight!

Next, add the cheese, stirring until melted (the heat can be turned off at this point). Finally, add the pepper to taste. We didn't have white pepper, so I just used regular pepper and salt. I topped it with a little bit of cheese and paprika, more to make it pretty than for taste. ; )

I found out as we were eating that Rob likes his soup with bigger bits of broccoli, so next time I might save some of the broccoli that has been simmered to add before serving.

Photos © Me

Either way, the flavor was great!


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