Om nom nom: Broccoli Cheese Soup

Since moving, I’ve been learning to work in the kitchen. We have a tiny galley-style kitchen, but it works for me. This is one of my favorite recipes to make, it’s very good for batch and freezing.

This recipe was found in “For the Breasts of Friends” a recipe book given to me by Dave’s Mom.

It’s a very delicious and simple soup to make, and will get you hooked on making soups from scratch. It can be enjoyed with a fresh baguette, or some yummy ham and cheese croissants (we love picking up croissants from Bliss Bakery in Peachland).

Tools Needed

Soup Pot
Saucepan
Soup Ladel / Wooden Spoon
Cutting Board and Knife
Can Opener
Measuring cup and spoons

Ingredients Needed

2-3 Heads of broccoli
Half an onion
2 Cups of Water
Can of Chicken Broth
Cubed chicken bouillon
2 Teaspoons flour
3 Tablespoons butter
1 Teaspoon salt
1/4 Teaspoon pepper
3 Cups half and half
Shredded Cheese

First, chop the broccoli up into bite sized pieces… and then dump it into the pot.

Finely chop the onions (you want very small fine pieces), and add that into the pot as well.

Add 2 cups of water to the broccoli and onions, and cook until soft (about 10 minutes).

At this point, add the boullion and the chicken stock, and let simmer.

In another pot, melt the butter and add flour, pepper, and salt. Mix well until combined. (unfortunately, I didn’t get any photos of this process, but I’ll update this post when I do)

Pour in the half and half, and mix until smooth.

(at this point, you can ask your lovely fiancee/significant other/ derby wife/ what have you… to shred some cheese for you )

Stir in the mixture from the saucepan into the large pot, and heat until serving temperature.


Spoon into bowls, and top with shredded cheese. Get some croissants or buns to dip in the soup and you’re set!

We’ve supplemented our soup with some Cheese and Ham&Cheese buns from Cobs Bread (found on Spall Road in Kelowna)

I hope you enjoy the soup!

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Posted on March 13, 2010, in om nom nom and tagged , , , , . Bookmark the permalink. Leave a comment.

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