Saturday, August 21, 2010

Great Broccoli Cheese Soup

This is a quick and easy recipe that I tweaked to make it the soup that it is. Leftovers of this stuff are the very best.

32 oz of chicken broth
2-4 cups of cheese - I prefer cheddar, but use your favorites and play with it to suit your taste
1 cup of half and half
1 cup of finely minced onion
1/2 cup of all purpose flour
2-3 tsp of black pepper
1 tsp of red pepper or cayenne pepper
1 tsp paprika
4-6 cups of finely chopped broccoli

Combine all the ingredients and stir to mix in the flour. Heat to a boil, then lower heat to a simmer.

While heating, chop up your broccoli and mix. I like to put a lot of the little broccoli stems in the soup along with a little larger pieces to provide some texture.

Let cook for 15-30 minutes on simmer, again play with the time it to make the broccoli as soft as you prefer it, stirring occasionally.


  1. Okay JC, this is definitely on my "try soon" list! I haven't been disappointed yet by a recipe you posted and hope now isn't the first time. ;) I'm going to make a smaller amount, though, and will play with the recipe later to see if I can come up with a lower carb version. Thanks for sharing this!

  2. I made this but rather than use flour I added a little crema mexicana. It worked and now I have a very easy and LC broccoli cheese soup to make. Thanks!