- 3 cups vegetable broth
- 2 cups broccoli florets (chopped)
- 2 cups shredded cheese (works best if you shred a block yourself)
- 1 onion (medium, chopped)
- 15 ounces evaporated milk (or coconut milk)
PER SERVING *
|Calories410Calories from Fat240|
|% DAILY VALUE*|
|Calories from Fat240|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Beverlee G. 3 Dec 2017
really really good will tryy it again
Christina 29 Nov 2017
So the flavor is good after adding quite a bit of salt...like a tablespoon. I think the texture would be better if the condensed milk and cheese were added at the end instead of with everything else. I did blend it which helped a ton with the texture, followed by adding another cup of shredded cheese. I do think that it is a good alternative recipe when you’re trying to avoid flour.
Lisa 22 Aug 2017
Loved it! Put onion and broccoli in blender (first day with braces). Definitely a keeper!
Alexandra Paige 22 May 2017
Love this recipe! Easy and great for a week day meal!
Sarah W. 21 Apr 2017
This was delicious. The first time I made it, I curdled the cheese (or more likely the evaporated milk), but I saved it a bit by cooling it and blending it at the end.
Alison B. 4 Mar 2017
Great! This is my new go-to soup recipe. I've made it twice already. Very easy recipe and clear directions. You definitely should put it in the blender after cooking thoroughly. I was surprised how well it thickened even without adding flour. I substituted chicken broth for vegetable broth and it turned out very tasty!