broccoli cheese soup


I like broccoli. I like cheese. I like milk. Together they make a very good soup; and there are many variations on the theme. I like these milk soups a bit more liquid than shown in the picture. If you prefer them thicker, reduce the amount of milk or add flour or oil dough to thicken more. 

This delicious milk-based soup brings out the broccoli flavor stronger than the better known cheddar broccoli soup where the sharp cheddar flavor is more dominant. Adding the cheese and blending the broccoli thickens this soup already without flour. Oil dough can thicken it even more.

This is very similar to broccoli cheddar soup, but with a milder flavor than sharp cheddar. Use gooey melting cheeses that won't readily separate when heated.


This is what you need for 4 servings:

  • 2 cups broccoli florets
  • 3 cups milk
  • 4-8 oz. of a gooey mild-tasting melting cheese, chopped small e.g. Mozzarella, Chihuahua, quesadilla, asadero ...
  • S&P
  • optional: oil dough for further thickening
  • nutmeg
Pic1: broccoli cheese soup


Another day...


This one is not as thick.


Pic2: al done
Pic3: served ...
Pic4: ... with crackers