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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 Time
10
minutes
mins
Cook Time
20
minutes
mins
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
⅛
tsp
garlic powder
⅛
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!