5-Ingredient Broccoli Cheese Soup

5-Ingredient Broccoli Cheese Soup Recipe | gimmesomeoven.com

We’ve reached the end of 5-Ingredient Soup Week here at Gimme Some Oven.  And let me tell you, it has been delicious!

In case you missed it, we ladled up some black bean soup, potato soup, easy chili, and tomato soup, all made of course with just 5 tasty ingredients each.  But today we conclude the series with a creamy and healthier take on a classic — 5-Ingredient Broccoli Cheese Soup.

I have to admit that I only recently developed a taste for this classic, having avoided it for years due to copious amounts of Velveeta and a not-so-fondness for broccoli.  But this recipe is happily processed-cheese-free (just use regular cheddar!).  And I’m slowly coming around on learning to like those little trees in my soup.  I also included one of my healthier tricks for making the soup creamy, so read below to learn the magic five ingredients for this recipe!

5-Ingredient Broccoli Cheese Soup Recipe | gimmesomeoven.com

Ok, ok, actually the ingredients for this 5-ingredient broccoli cheese soup are pretty straightforward.  You need:

  • broccoli (fresh or frozen)
  • a small onion
  • evaporated milk (my favorite healthier alternative to heavy cream)
  • chicken stock (or vegetable stock to make this vegetarian)
  • cheddar cheese (I recommend using sharp for more flavor.  Also, some brands of pre-shredded cheddar cheese melt more easily than others.  To play it safe, I actually recommend buying a block of cheddar and shredding it yourself.  But I do find that Kraft’s shredded cheddar melts well consistently.)

Annnnd, I must also request that you use a few generous pinches of salt and pepper.  Depending on the kind of cheddar cheese that you use, this soup may need more/less salt.  And if you really want to go beyond 5 ingredients, I also recommend adding in some Italian seasoning or Cajun seasoning to the mix.  But the soup also tastes great just with the straightforward 5 ingredients.

5-Ingredient Broccoli Cheese Soup Recipe | gimmesomeoven.com

Anyway, the 5-ingredient version of this recipe really couldn’t be easier.  You literally toss all five ingredients together in a saucepan…

5-Ingredient Broccoli Cheese Soup Recipe | gimmesomeoven.com

…and slowly bring them to a simmer (not a boil), and cook until the onions are soft.  Then this delicious soup is ready to go in no time.

5-Ingredient Broccoli Cheese Soup Recipe | gimmesomeoven.com

I was amazed at how those five simple ingredients really do provide plenty of flavor.  I will note that the soup is a little on the thin side.  So if you want to thicken it, you are welcome to create a roux beforehand by heating 1 tablespoon each of butter and flour together in the saucepan, and stirring them for a minute until the flour is cooked and slightly golden.  Then whisk in the chicken stock, and then add in the remaining ingredients and follow the recipe as indicated.  If you prefer a pureed broccoli cheese soup instead of chunky, feel free to blend it using an immersion or traditional blender.

Other than that, this recipe is pretty straightforward.  And if I do say so myself, it’s delicious!!

Thanks for tuning in for a week of so many soup recipes.  We’ll move onto another culinary topic next week, I promise!

5-Ingredient Broccoli Cheese Soup Recipe | gimmesomeoven.com

***UPDATE: Directions have been edited since the initial posting.  A number of readers were having problems with the soup curdling.  I re-tested the recipe a handful of times, and never had my cheese curdle.  But this updated method should be more foolproof, just stirring the cheese in at the very end off the heat.

5-Ingredient Broccoli Cheese Soup

This easy 5-ingredient easy broccoli cheese soup recipe is so tasty!!

Ingredients:

  • 3 cups chicken or vegetable stock
  • 2 cups chopped broccoli florets, fresh or frozen
  • 1 small white onion, diced (about 1 cup)
  • 1 (15 oz.) can evaporated milk
  • 2 cups shredded sharp cheddar cheese (**see note below**)
  • plus a few generous pinches of salt and black pepper
  • (optional: a few generous pinches of Italian seasoning or Cajun seasoning)

Directions:

Stir together stock, diced onion and broccoli in a medium saucepan. Heat over medium heat until it comes to a low boil. Reduce heat to medium and continue boiling for about 5 minutes, or until the onions are tender. Stir in the evaporated milk and continue cooking for 3 minutes or until the mixture returns to a simmer. Remove from heat and stir in the cheese until melted.

Season soup with salt and pepper to taste.

Serve warm.

**As I said above, some brands of shredded cheese melt more easily than others. To play it safe, I recommend buying a block of cheddar and shredding it yourself just before adding in the cheese. But I used Kraft brand for this recipe, and it melted perfectly!**

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Be sure to check out my other 5-ingredient soup recipes too!

5 Ingredient Black Bean Soup Recipe -- just five simple ingredients, and this delicious soup is ready to go in 20 minutes! | gimmesomeoven.com

5-Ingredient Black Bean Soup Recipe

5-Ingredient Tomato Soup Recipe | gimmesomeoven.com

5-Ingredient Tomato Soup Recipe

5 Ingredient Chili | gimmesomeoven.com

5-Ingredient Chili Recipe

5 Ingredient Potato Soup Recipe | gimmesomeoven.com

5-Ingredient Potato Soup Recipe

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Comments

  1. Lani — December 29, 2014 @ 6:00 pm (#)

    Thanks for making such a neat page to print out the recipe, even with a picture!

  2. Patricia — January 1, 2015 @ 6:19 pm (#)

    I was really excited to make this and it didn’t turn out!! It was very soupy and not very thick plus the recipe calls for too much onion and there was a curdling that took place. I ended up draining all the liquid and throwing some extra shredded cheese on top to eat as cheesy broccoli. 

  3. E — January 4, 2015 @ 3:08 pm (#)

    Made this tonight with suggested roux to thicken it. Delicious! I used 1/4 of an onion, sauted with 2 tbsp of butter. Then added 2 tbsp of flour to create roux.  I removed from heat and added the broth, evap. milk, and broccoli.  Once that was all cooked I added the cheese. Thank you for such a simple and less processed version of this dish!  

  4. Christie Stemba — January 21, 2015 @ 11:47 am (#)

    I made this today for lunch…I made a few changes though. I prepped the broth (vegetable) and added onion powder instead of fresh (my husband has an onion allergy). I also added some garlic powder, rosemary leaves and 2 fresh carrots (shredded). While I simmered this, I roasted the broccoli in the oven at 400 for 20 minutes with a little olive oil, salt and pepper. I made a slurry using the evaporated milk and a couple of tablespoons of cornstarch. Once the broccoli was done, I added it to the broth mix and poured in the slurry. I cooked it until it was thickened.  I took it off the heat and stirred in the cheese. It was awesome! My eldest child has never been big on veggies, but she wanted to have seconds! I didn’t have any problem with curdling when I made this. It didn’t take long to make at all. Thanks!!!

  5. Aimee — January 23, 2015 @ 2:42 pm (#)

    This was really good I used more chicken broth and.I used cheap cheese and it turned out fine.it started to cuddle but I just stirred it.and it ended up really good

  6. Ally — February 1, 2015 @ 7:02 pm (#)

    Curdled!!!!! The flavor was ok. I added celery salt. But the texture was a bit rough with the curdled cheese and milk. I did the roux as well and it didn’t get very thick at all. It’s nice to have a quick, healthier recipe for broccoli cheddar soup, but I think I’d rather take the time to make a crockpot version that isn’t curdled. That said, it was my first time making it and maybe I just didn’t have a good cooking night. 

  7. Cherie — February 19, 2015 @ 4:23 pm (#)

    Really great soup! I’m impressed. Thanks for the recipe:)

  8. Christy — February 19, 2015 @ 9:57 pm (#)

    love this recipe! However, I did change it up a little. I didn’t read that the yeild was 2-4 servings and I was hoping for extra for leftovers. So I added 2 cups of cooked rice to it, it was great! Also made it thicker/less soupy! 

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