Broccoli Chile Cheese Soup is a whole meal with flavor, tons of broccoli and the right touch of heat!
This Broccoli Chile Cheese Soup is super easy, filling and tasty … loaded with broccoli!. It sorta happened by accident.
Have you ever opened up a prepared soup or dish and found it underwhelming? Naw … never happens. Well, the other day I happened to have a 16 ounce tub of Marketside Broccoli Cheddar soup. This is the Walmart brand. I opened it up and tried it. It was very bland. Not much flavor at all, but it had good texture. It also had very little broccoli. This is a soup that is super easy to fix – I just added lots of fresh steamed broccoli, some quality sharp cheddar, diced green chiles, and cumin to taste. Voila! Really good spicy broccoli cheddar soup. I hate to throw out something that at least has potential.
Note that this could also be good with more seasonings, like paprika, chili powder, Frank’s and more. But I was going for the minimum that would make this a complete and satisfying soup. I did think the cumin was important, but I used a minimal amount to make it somewhat subtle. Also note that many cheddar cheeses do not melt well. I find the store brands melt poorly. You do not need to use Tillamook cheese, but it is one of the brands that melts very well.
This is generally a classic formula for how to enhance an underwhelming dish – add fresh veggies, quality sharp cheese, chiles, and seasoning. Hope you like this one!
- 1 16 oz tub broccoli cheddar soup
- 2 cups small broccoli florets
- 1 cup milk
- 1 cup grated sharp cheddar Tillamook cheese (or quality equivalent)
- ½ cup diced green chiles
- ¼ tsp ground cumin or to taste
- Steam the broccoli florets until just getting soft, about 2-3 minutes, and set aside.
- Meanwhile, dump the tub of broccoli cheddar soup into a medium pot and set to medium heat. Add the remaining ingredients (including broccoli), heat, and adjust the amount of cheddar cheese, chile and cumin to taste if you wish.
- Serve and enjoy!
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