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Beefy Broccoli & Cheese Soup.

  • ½ crown
  • ⅓ (8 oz) block
    cheddar cheese
  • 16 fl oz
    chicken or vegetable broth
  • 1 clove
  • ¾ lb
    lean ground beef
  • 6 fl oz
    whole milk
  • ½ medium
    yellow onion
    black pepper
    extra virgin olive oil
  • 1
    Preheat a medium saucepan over medium-high heat.
  • 2
    Add beef and spices to the saucepan and, breaking apart with a spoon, cook until browned and crumbly, 3-4 minutes.
    ¾ lb lean ground beef
    ½ tsp oregano
    ½ tsp salt
    ¼ tsp black pepper
  • 3
    Meanwhile, peel and small dice onion. Peel and mince garlic.
    ½ medium yellow onion
    1 clove garlic
  • 4
    Transfer beef to a plate and set aside.
  • 5
    Return saucepan to medium-high heat, add oil, and swirl to coat the bottom.
    1 tsp extra virgin olive oil
  • 6
    Add onion and garlic to the saucepan; cook, stirring frequently, until softened, about 3 minutes.
  • 7
    Add broth to the saucepan and bring to a boil.
    16 fl oz (2 cups) chicken or vegetable broth
  • 8
    Meanwhile, wash and dry broccoli. Separate into bite-sized florets and cut stems into smaller pieces.
    ½ crown broccoli
  • 9
    Add broccoli to the saucepan and cook, stirring occasionally, until broccoli is tender, about 3 minutes.
  • 10
    Ladle half the soup into a blender and purée until smooth. Return to the saucepan along with the cooked beef.
  • 11
    Reduce heat to medium, add milk, stir, and cook 5 minutes more.
    6 fl oz (¾ cup) whole milk
  • 12
    Meanwhile, coarsely grate cheese.
    ⅓ (8 oz) block cheddar cheese
  • 13
    Add cheese to the saucepan (reserving a small amount for garnish) and stir until melted.
  • 14
    To serve, divide soup between bowls and top with reserved cheese. Enjoy!