• 1 cup chopped onions
  • 2 1/2 Tbsp butter
  • 3 bunches of fresh broccoli
  • 6 cups chicken broth
  • 4 cups milk
  • 1/2 lb sliced American cheese
  • 4 cups shredded Mexican mix cheese
  • 1 cup shredded mozzarella cheese

This is one of my favorite soups. Yes, it could have been creamier and cheesier, it was more of a broccoli soup than a broccoli cheese soup but I still enjoyed it! Natalie, not so much. I was surprised she was even going to try it! The only green thing she eats are gummi bears.

I first cut up the onions into course chunks. We are going to use an emulsion blender so it doesn’t have to be cut up too tiny. I rinsed the broccoli and just took off the top. I have to admit, this was the first time I handled fresh broccoli. Usually I buy the frozen stuff.

Saute the onions with the butter until the onions cook down a bit. After that add the broccoli and the chicken stock. Bring to a boil, and reduce to a medium low heat and continue cooking until the broccoli is tender, about 20-30 min. We were busy doing other things, so we left that cooking covered for a while. We did stir occasionally but there really is no need to keep a close eye on this part.

Once the broccoli is tender we used an emulsion blender and blended the onions and broccoli in the chicken stock on the stove. Like I said before, Natalie hates greens, so if she was even going to try it, there better not be any broccoli chunks in there!

After it was to Natalie’s preferred consistency (You can leave it chunkier or not, whatever you prefer) we added the milk and then added the cheese. A note on the milk. In this case I used 2% milk. When Natalie saw that was what I had bought she almost had a fit! She would have preferred heavy cream. I agree it would have been much more creamier and delicious, but honestly I was trying to be somewhat healthy! So add what you wish. The difference will be as I said before, more of a broccoli soup than a broccoli cheese soup. The cream REALLY makes a difference. Add the cheese slowly, mixing and melting.

Finally since we did use milk, we had to add cornstarch to thicken the soup up. Start off with a tablespoon of cornstarch – remember to mix it with water before putting it into the soup – and add more if you would like it thicker.

After it is thick and melted through, just serve and add a sprinkling of cheese on top. Enjoy!