Easy Broccoli-Cheese Soup

This recipe is so good and so easy, I thought I'd share it. I had it yesterday. This serves two. If you want to serve four or five, double the recipe but only use one bullion cube. You can check for saltiness at the end. If it needs salt, just add some.

Creamy Broccoli-Cheddar Soup

1 Cup Chopped Broccoli (Just chop the top off a crown)
1 Cup water
1 Chicken Bullion Cube
1 Tsp Ground Back Pepper

2 Tbs White Flour
1/4 Cup Water
1 Cup Milk (You choose the fat content)


3/4 Cup Shredded Sharp Cheddar Cheese (you can use reduced-fat cheese and skim milk for a lean version of this soup and it still tastes great)

1. Put the broccoli, water, bullion cube and pepper in a sauce pan over medium heat. Cover, bring to a boil and let simmer for five minutes or until the broccoli is soft enought to break up with a fork.

2. Mix the water and flour in a little cup or bowl until there are no lumps and then add with the milk to the soup pan.

3. Bring the soup to a boil while stirring to keep the flour from clumping or sticking to the bottom of the pan. Add the cheese. When soup is hot and thick, serve!

This soup keeps quite nicely. You can make it in advance and just heat it in the microwave when you want to eat it. You can use frozen broccoli, but it doesn't save almost any time and the flavor will be much dimminished.