Cheese and Broccoli Soup

Cheese and Broccoli Soup


1 person made this

With the creaminess of your favourite comfort food, this recipe delivers a satisfying bowlful of goodness – silky-smooth, yet still full of vegetable flavour. The tasty cheese brings it all together.

Elaine Russell

Serves: 6 

  • 500g broccoli
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 2 tbsp plain flour
  • 400ml salt-reduced chicken stock
  • 1 can (about 375ml) reduced-fat evaporated milk
  • 2 cups (250g) grated reduced-fat tasty cheese
  • ¼ tsp grated nutmeg
  • pepper to taste

Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Trim and peel the broccoli stalks. Cut off 12 small florets. Coarsely chop the remaining broccoli (with the peeled stalks). Blanch the chopped broccoli and florets in boiling water for 2 minutes or until bright green. Drain and set aside.
  2. Heat the oil in a medium saucepan over a medium heat. Add the onion and celery and sauté for 5 minutes or until soft. Whisk in the flour and cook for 1 minute. Pour in the stock and milk. Cook, stirring constantly, for 5 minutes or until the mixture simmers and thickens.
  3. Add the blanched chopped broccoli, cheese, nutmeg and pepper to taste. Stir over a low heat for about 3 minutes or until the cheese melts and the soup is heated through; do not allow to boil. Serve garnished with the broccoli florets.

Some more ideas…

Tasty cheese and asparagus soup: Replace the broccoli with 500g asparagus spears, coarsely chopped. Use the asparagus tips as a garnish. The switch from broccoli to asparagus increases the folate content of the soup. Folate is beneficial because it helps protect against heart disease.

Health points

Tasty cheese, like all cheeses, is a very good source of calcium, a mineral that is vital for the development and maintenance of healthy bones and teeth.

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- 14 Oct 2012

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