Friday, October 17, 2014

Easy Cheesy Broccoli Cheddar Soup

I think I made this soup on the wrong day. I was anticipating another cool fall day, but the fickle weather had something else in mind apparently. It was close 80 degrees today, I think. That's Kansas for you.

Well it still was delicious and made for a filling lunch. I plan to freeze the rest so that I'm prepared for the next cool fall day when I don't want to cook.

Easy Cheesy Broccoli Cheddar Soup— Primal, Gluten-free, and Grain-free │
Broccoli cheddar soup makes me nostalgic for college. The union cafeteria made it once a week and we loved it. It was, of course, completely processed, but high up on the list of college comfort foods.

This version is much better for you and has much shorter list of ingredients.

Easy Cheesy Broccoli Cheddar Soup— Primal, Gluten-free, and Grain-free │

Easy Cheesy Broccoli Cheddar Soup


1 large broccoli head
2 cups cheddar cheese, shredded
3 cups chicken broth
1 onion, diced
3 garlic cloves, minced
1/2 teaspoon dried thyme
2 tablespoons coconut or olive oil
1 cup milk
1 tablespoon grainy mustard


  1. Preheat your oven to 400 degrees
  2. Chop the head of broccoli into large florets. Toss broccoli and onion with 1 tablespoon of oil. Pour out onto a baking sheet and roast for 20 minutes.
  3. In a large pot, saute the garlic and thyme in the remaining tablespoon of oil for about a minute.
  4. Add the chicken broth and roasted vegetables to the pot and bring to a boil.
  5. Turn down the heat, cover, and let simmer for 20 minutes.
  6. Stir in the milk, cheese, and mustard.
  7. Puree the soup in a blender or using an immersion blender.
  8. Enjoy!


  1. Milk and thyme are not in the ingredient list. How much of each?

    1. Thanks for catching that Hashi! I just fixed the ingredients list. It's 1 cup milk and 1/2 teaspoon thyme.

  2. It does look like a great recipe for a true fall day. David B


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