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. 

3 thoughts on “Broccoli Cheese Soup

  1. 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!


  2. A good story

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    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.



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