Vegetarian Broccoli Cheese Soup

I have a teensy tiny confession to make. I, um, miscalculated the amount of cheese needed for this recipe and ended up doubling what the recipe calls for. It was really oooey-gooey cheesy good though. Maybe I should ‘miscalculate’ more often. ;-)

I’ve adapted this recipe to substitute a modicum of coconut oil for the 1/2 cup of butter the original recipe calls for.  I ONLY use organic milk for reasons I think are best to skip while I’m writing a recipe that is suppose to be appetizing and delish.

Vegetarian Broccoli Cheese Soup

  • 1 small yellow onion
  • 1/3 c chopped celery
  • 1 T coconut oil
  • 1 c flour (I use whole wheat)
  • 1/4 tsp. salt and pepper – to taste
  • 6 c organic milk
  • 2 1/2 c (organic) veggie stock
  • 1 lb (organic) chopped broccoli
  • 8 oz (1/2 pound) of diced American cheese (If you’re like me, you can put in 16 oz and act like it was suppose to be that way.)

Saute celery and onion in coconut oil; add salt/pepper.  Whisk flour into stock and whisk into sauteed ingredients.  Add broccoli and bring to a boil, stirring often. Reduce heat and add milk stirring constantly until creamy and broccoli is desired tenderness. Add cheese. Cook/stir until cheese melts. Serve.

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