Close up shot of a white mug filled with broccoli soup. Mug is garnished with 3 small broccoli florets.

30-Minute Broccoli Cheese Soup

Close up shot of a white mug filled with broccoli soup. Mug is garnished with 3 small broccoli florets.

30-Minute Broccoli Cheese Soup

A lighter take on a comforting classic.
 Michigan Harvest to Table™
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dishes, Soups and Stews
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 cups fresh or frozen broccoli florets, chopped
  • 3 cups low-sodium vegetable or chicken stock
  • One (15-ounce) can fat free evaporated milk, shaken
  • 1 ½ cups cheddar cheese, shredded
  • Pepper to taste

Instructions
 

  • Heat oil in large saucepan over medium heat. Add onions and sauté about 3 minutes or until translucent.
  • Add broccoli and sauté for 2 minutes.
  • Add stock slowly. As stock begins to boil, reduce heat to low, partially cover pan, and let simmer for 5 minutes.
  • Add evaporated milk slowly. Raise heat to medium for 3 minutes, then turn off heat.
  • Add cheese and mix gently.
  • Add pepper to taste and serve.

Notes

Change it Up
  • Use leeks instead of onions.
  • Add 1 cup potatoes, diced to Step 2.
  • Garnish with low-fat yogurt, sliced green onions, bacon bits, and chopped fresh chives.

Nutrition

Serving: 0.75 cupCalories: 363calCarbohydrates: 26gProtein: 26gFat: 18gSaturated Fat: 9gCholesterol: 47mgSodium: 541mgFiber: 3g
Keyword 30 minutes or Less, Vegetarian
Scroll to Top