Home Recipes Broccoli Cheese Soup Revisited

Broccoli Cheese Soup Revisited

by Erika Nicole Kendall

Cooking spray
1  cup  chopped onion
2  garlic cloves, minced
3  cups chicken broth
1  (16-ounce) package broccoli florets
2 1/2  cups milk
1/3  cup  all-purpose flour
1/4  teaspoon  black pepper
8  ounces cheese

Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.

Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.

Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.

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3 comments

latisha harris August 9, 2011 - 1:19 PM

Why do you have to put soup in food processor, I dont have one so what else can I use? Thanks so much

Elly May 13, 2015 - 12:02 AM

This looks amazing! Just wondering-my roommate and I are lactose intolerant…could unsweetened soy milk work in this recipe?

Erika Nicole Kendall May 14, 2015 - 8:48 AM

I couldn’t say for sure, to be honest. I’ve never tried it, and I’m not a soy milk drinker, I’m sorry to say. Here’s a recipe I found that looks similar that uses soy milk from Not Quite Susie Homemaker. Give it a shot?

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