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Light and Quick Broccoli Cheese Soup Recipe

A lighter Broccoli & Cheese Soup that uses milk and no cream, but is still just as delicious!
Prep Time10 minutes
Cook Time20 minutes
Course: dinner, lunch, Main Course, Side Dish, Soup
Keyword: Easy, Healthy, Light, Quick, Simple, Soup
Servings: 3 people
Cost: $5

Equipment

  • Cutting board
  • Knife
  • Cheese grater
  • Medium pot
  • Whisk

Ingredients

  • 1/2 cup onion
  • 1 cup chopped broccoli
  • 1/4 cup grated carrots
  • 8 oz block of cheese
  • 1 tbsp butter
  • salt
  • pepper
  • 1 tbsp flour
  • 4 cups chicken broth
  • tsp garlic powder
  • tsp italian seasoning
  • 1 cup milk

Instructions

Prepare

  • Chop half an onion into a small dice
  • Microwave one cup of frozen broccoli florets for one minute. Then chop into small bite sized pieces.
  • Grate a handful of baby carrots until you have a 1/4 cup of grated carrots.
  • Grate 8 oz block of cheese

Make The Soup

  • Place a medium sized pot on the stove over medium-low heat.
  • Add 1 tablespoon butter and let it melt.
  • Add the diced onion and grated carrots, lightly season with salt and pepper.
  • Cook until translucent, about 3-5 minutes.
  • Add 1 tablespoon of flour and cook stirring with whisk for 1 minute.
  • Slowly add 1/4 cup of chicken broth, whisk.
  • Add another 1/4 cup, whisk. Then slowly add the rest. Whisk to combine.
  • Bring the burner heat to medium and add 1/8 tsp garlic powder and 1/8 italian seasoning.
  • Bring to a boil and simmer on low-medium for 5 minutes to lightly thicken.
  • Add broccoli and cook another 2 minutes.
  • Turn the heat off the soup and add in 1 cup of milk.
  • Sprinkle in handfuls of cheese and whisk to combine.
  • If it needs some help coming together put it back on the stove over low heat and whisk. Enjoy!