Broccoli Spinach Cheddar Soup

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I made broccoli spinach cheddar soup last night for dinner. It was delicious and we will make it this way again!

Before you think “YUCK” please hear me out, lol!

I took a basic recipe for broccoli cheddar soup and tweaked it. It had too many steps in it to start with, so I simplified it so that I woudn’t have to worry about babysitting it for thirty minutes while it cooked. Then I added a handful of frozen chopped spinach to the soup. Spinach is nice because although it is so good for you, there’s not an overwhelming flavor to it, so it can be added to a lot of food without changing the taste. If it had been chopped a little bit finer, it would have been difficult to see there was anything but broccoli in the soup.

In changing the recipe amounts slightly, and the steps, I was able to convert it to a “dump cook” recipe – basically I changed it so that I could make as much or as little as I wanted without worrying about how to divide or multiply the recipe.

So here’s the recipe. I put the amounts I used in parenthesis, but feel free to change amounts as you like. This batch made about 4 large servings.

Broccoli Spinach Cheddar Soup

Broccoli (1 crown or 1 cup fresh or frozen – I used fresh)
Chicken broth (2-3 cups or enough to cover broccoli)
Onion, chopped (few slices to 1/2 an onion)
Spinach (handful)
Salt
Pepper
Butter or margarine (1/4 cup or 1/2 stick)
Flour (1/4 cup)
Milk (about 2 cups)
Cheese (1/2 cup to 1/2 pound)

Chop broccoli, and put it in a 3Q saucepan. Add chopped onion to the broccoli and cover with chicken broth, add salt and pepper to taste, and cook until onion is translucent. Add spinach.

In a seperate small saucepan, melt butter. Stir in flour until mixture is smooth and not lumpy. Add milk and stir until thickened and smooth.

Add milk mixture to the broccoli mixture and turn heat down to medium-low. Add cheese. I used medium cheddar – about 1/2 pound. It was probably a bit too much cheese, but it tasted really, really good that way. You really only ‘need’ about a 1/2 cup.

Then I turned the heat down to low and let it simmer while I finished doing some other housework. I stirred it occasionally to make sure it wouldn’t burn, and to make sure the cheese melted completely.

This was very, very good. We will probably make it like this from now on. Stephen was nice enough to leave me the leftovers for lunch today – YUM! It’s not even 8 am yet and already I’m getting hungry for it! :thumbup_tb:

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