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Beefy Broccoli & Cheese Soup.

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