I tasted broccoli-cheese soup in a fast food restaurant a few years ago and added it to the list of things to make at home. I tried to keep the soup low fat by reducing the butter and using reduced fat milk. As much as I love soup, it is not my go to meal for some reason. The only soup we have ever had while growing up was the clear vegetable soup that my mom makes. It was a very simple soup made in the pressure cooker where we season with cloves and cinnamon and then add the vegetables, water, salt and pepper. On rare occasions we also treated it like rasam and had it with rice.
Only now I am playing around with thick soups, chunky soups, creamy soups and so on . I used an immersion blender for the soup and the consistency was chunky and thick. We were OK with it, but K wanted it to be smooth and I pureed the remaining soup in a blender for him. My son liked it, but my daughter did not care and it doesn’t bother me much because there are only a total of 3 or 4 items that she eats without complaining . Hopefully she will quit being a picky eater some day soon. Off to the recipe.
Tasty and easy soup with broccoli and cheese.
- butter - 1/2 tbsp
- olive oil - 1 tsp
- onion - 1/2 cup - chopped
- all purpose flour - 1 tbsp
- milk - 2 cups - I used 2% milk
- broccoli - 4 cups - cut into florets
- cheese - 1 cup - I used cheddar
- salt - to taste
- pepper - to taste
To the melted butter add olive oil and onions. Saute until the onions are cooked.
Add flour and saute for a couple of minutes. Add milk. Stir for 5 - 6 minutes until the milk starts to thicken.
Add the broccoli and cook until it becomes tender.
Puree the soup using an immersion blender for a chunky consistency and a regular blender for a smooth consistency.
Add salt, pepper and cheese and stir until the cheese melts. Serve warm.
- Transfer to a blender and puree for a smooth and creamy soup.
Tasty soup ready. Serve warm.