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Broccoli Cheese Soup for 2

 Broccoli Cheese Soup for 2
“When my husband and I visit fresh food stands, we often come home with more veggies than we can eat. This is a great way to use up broccoli,” says Marge Hill of Glenside, Pennsylvania.
2 ServingsPrep: 15 min. Cook: 30 min.


  • 1/4 cup chopped sweet onion
  • 1 garlic clove, minced
  • 1 tablespoon all-purpose flour
  • 1 cup chicken broth
  • 2 cups fresh broccoli florets
  • 1/8 to 1/4 teaspoon dried tarragon
  • 1/8 teaspoon dried thyme
  • Dash pepper
  • 3/4 cup 2% milk
  • 2/3 cup shredded cheddar cheese


  • In a large nonstick saucepan coated with cooking spray, saute onion
  • and garlic until tender. Stir in flour until blended; cook for 1
  • minute. Gradually whisk in broth. Bring to a boil; cook and stir for
  • 1-2 minutes or until slightly thickened.
  • Add the broccoli, tarragon, thyme and pepper; return to a boil.
  • Reduce heat; cover and simmer for 10 minutes or until broccoli is
  • tender. Add milk; cook, uncovered, 5 minutes longer. Remove from the
  • heat; cool slightly.
  • In a blender, process soup until smooth. Return to pan and heat
  • through (do not boil). Stir in 1/2 cup of cheese until melted.
  • Sprinkle servings with remaining cheese. Yield: 2 servings.

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Broccoli Cheese Soup for 2 (continued)

Nutritional Facts: 1 cup (prepared with reduced-sodium broth) equals 232 calories, 13 g fat (9 g saturated fat), 47 mg cholesterol, 578 mg sodium, 15 g carbohydrate, 3 g fiber, 15 g protein.