Southeast Dairy Association - broccoli cheese soup

Creamy Broccoli Cheese Soup

Pureed roasted potatoes add extra thickness to this low-lactose, broccoli-cheese soup.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4


  • 3 tablespoons olive oil
  • 3 medium potatoes, peeled and chopped
  • 12 small onion, chopped
  • 3 cups fresh broccoli florets, chopped
  • 3 cups low-fat lactose-free milk
  • 2 cups vegetable broth
  • 14 teaspoon ground nutmeg
  • 34 cup sharp Cheddar cheese, shredded
  • Additional shredded cheddar (optional)
  • Salt and pepper to taste


  1. Preheat oven to 375°. Place chopped potatoes on a baking sheet and drizzle 2 tablespoons olive oil over the top. Sprinkle with salt and pepper and roast 30 minutes or until soft.
  2. While potatoes roast, heat 1 tablespoon olive oil in a saucepan over medium heat. Sauté onion 5 minutes or until golden brown. Set aside.
  3. Steam broccoli florets in a steamer, or microwave safe dish.
  4. Heat milk and vegetable broth in a saucepan over low heat. Add cheese and nutmeg and stir until melted.
  5. Once potatoes are done, put all ingredients and half of broccoli into a blender. Blend for 30 to 40 seconds or until smooth. Stir in remaining broccoli. Ladle into serving bowls and top with additional cheese if desired.


Source of recipe: Jessie Erwin

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