Low Nickel Broccoli Cheese Soup
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

This creamy easy to make low nickel broccoli cheese soup recipe is great for a cold day.

Course: Main Course, Soup
Cuisine: American
Servings: 4 people
Author: Christy Cushing at http://nickelfoodallergy.com/
  • 2 Tablespoons olive oil
  • ½ an onion or 1 shallot chopped
  • 4-5 whole carrots chopped
  • ¼ cup all-purpose white flour
  • ½ teaspoon ground pepper
  • 2 cups organic broccoli or 10 oz of frozen broccoli
  • ¾ cup cup whole milk
  • ¾ cup water
  • ¾ cup chicken broth
  • 2 cups shredded cheddar jack cheese
  1. Rinse and steam the broccoli in a microwaveable bowl with 2 Tablespoons water for 3-5 minutes and set aside. 

  2. Coat the base of a deep ceramic Dutch oven with the olive oil and sauté the onion or shallot and carrots in the oil on medium low heat for about 5 minutes.

  3. Next stir in the flour and ground pepper and mix continually until the flour is thoroughly blended. 

  4. Using a Pyrex measuring cup, combine the ¾ cups water with ¾ cups whole milk and slowly add the watered down milk mixture to the Dutch oven stirring regularly and watching closely.

  5. Bring the contents to a boil until the sauce begins to thicken, approximately 2-5 minutes, at which you’ll add the steamed broccoli.

  6. Once everything is thoroughly combined, remove the Dutch oven from heat and immediately stir in the shredded cheddar jack cheese, which surprisingly melts quickly!

  7. Serve yourself up a bowl and enjoy!

Recipe Notes

This recipe makes about 3-4 large servings and requires attention to the timing.