Broccoli Cheese Soup

  • 3-4 cups cooked broccoli (5 cups of frozen, cooked in microwave for 6 min)
  • 2 cups milk
  • 2 cups water
  • 2 Tbsp chicken bouillon
  • dash thyme
  • 3 Tbsp margarine
  • 1/2 onion, chopped
  • salt & pepper to taste
  • 3 Tbsp water & 2 Tbsp corn starch, shaken together to make thick liquid.
  • 2 cups cheddar cheese, shredded
  1. In large dutch oven, simmer onions in margarine until golden.
  2. Add cold water, bouillon, milk, broccoli and spices. Heat through.
  3. Thicken with cornstarch mix. Just to boil.
  4. Remove from heat immediately. Stir in 1/2 cup of ice cubes to cool it*.
  5. Add cheddar cheese when the soup is cooled below boiling temp. Stir to melt. Serve it up!

*The milk will curdle if mixed with anything at boiling temp.

About Cathy Tibbles

In 2007 Cathy's Hubby was diagnosed with celiac disease and Strawberries Are Gluten Free was born. The early days of SAGF are chock full of all the newly converted recipes. More recently the articles are trending to cool new products, events, local news and family tales.

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