Wednesday, August 28, 2013

Broccoli Cheese Soup

Béchamels (fancy name for a white sauce) are a great base for many soups  I lightened this one up a bit and added more flavor by replacing some of the milk with chicken broth. 

Broccoli Cheese Soup                                                                          Printable Recipe

1 small head broccoli
3 Tablespoons butter
1/4 cup flour
2 cups milk (I used goat milk)
4 ounces Velveeta or 1/2 to 3/4 cup shredded cheddar cheese
salt and pepper to taste

Steam broccoli until tender.  It will not cook any more in the soup so be sure it is how you like it.  Also keep in mind that the softer you have it the more it will break up as you stir it into the base. 
In a large pot melt the butter.
Stir in flour, heat and stir until smooth.  Cook for 1 minute.
Gradually add milk and broth, stirring constantly until thickened. I find it easier to have the liquid warmed to prevent burning on the bottom.
This is with about half of the liquid. It will be a little thinner than this in the end.
Add cheese and stir until melted.  Gently stir in broccoli.  Add salt and pepper if you like. Ladle and serve.
If you have leftover ham you can chop some up and put it in the soup too!


  1. Hi Jenny! I'm always looking for new soup recipes as it is getting cold and rainy here in England. Creamy soups are definitely my favorite and this broccoli and cheese one looks like it hits the spot! I will have to try this one soon.

  2. This looks wonderful! Broccoli cheese soup is one of my favorites, and yours looks so good and so creamy! That's the best kind! :)