5-Ingredient Broccoli Cheese Soup
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(8)
Ingredients
About 2-4 servings
- 3 cups chicken or vegetable stock
- 2 cups chopped broccoli florets, fresh or frozen
- 1 small white onion, diced (about 1 cup)
- 1 (15 oz.) can evaporated milk
- 2 cups shredded sharp cheddar cheese (see note below)
- Plus a few generous pinches of salt and black pepper
- (Optional: a few generous pinches of Italian seasoning or Cajun seasoning)
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Preparation
Step 1
Stir together stock, diced onion, and broccoli in a medium saucepan. Heat over medium heat until it comes to a low boil.
Step 2
Reduce heat to medium and continue boiling for about 5 minutes, or until the onions are tender.
Step 3
Stir in the evaporated milk and continue cooking for 3 minutes or until the mixture returns to a simmer.
Step 4
Remove from heat and stir in the cheese until melted.
Step 5
Season soup with salt and pepper to taste.
Step 6
Serve warm.
Step 7
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Chef's notes
Some brands of shredded cheese melt more easily than others. To play it safe, I recommend buying a block of cheddar and shredding it yourself just before adding in the cheese. But I used Kraft brand for this recipe, and it melted perfectly!
Depending on the kind of cheddar cheese that you use, this soup may need more/less salt.
If you want to thicken the soup, create a roux by heating 1 tablespoon each of butter and flour together, then whisk in the chicken stock before adding the remaining ingredients.
For a pureed soup, use an immersion or traditional blender.
