My Broccoli and cheese soup recipe.


In the Brooder
11 Years
Sep 26, 2008
Mobile, Alabama
1 1/2 cups chopped broccoli (or 10-ounce pkg. frozen broccoli)
1/4 cup diced celery
1/4 cup chopped onion
1 cup low-sodium chicken broth
2 cups nonfat milk
2 tablespoons cornstarch
1/4 teaspoon salt
Dash pepper
Dash ground thyme
1/4 cup grated Swiss cheese

1. Place vegetables and broth in saucepan.
2. Bring to boil, reduce heat, cover, and cook until vegetables are tender (about 8
3. Mix milk, cornstarch, salt, pepper, and thyme; add to cooked vegetables.
4. Cook, stirring constantly, until soup is lightly thickened and mixture just
begins to boil.
5. Remove from heat. Add cheese and stir until melted.

I usually grate some swiss cheese and put it out on the table for those that like it extra cheesy. This is great with baked chicken and garlic bread, or by itself on a cold, rainy/snowy day. Enjoy!
It's really, REALLY good. Thick, warm, just a bit peppery. It's a favorite around here. We either have this or Zuppa Toscana at least 2 times a month.
That sounds so delicious! It's soup season and I'm dying to try all kinds of new soups.

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