My Two Cheese Broccoli Soup is an extra cheesy spin on a very popular classic recipe!
My oldest son and I love the broccoli cheese soup that you can get in a bread bowl at a very popular restaurant. We literally fight each other for the last spoonful! I just HAD to try to make my own. It’s not an exact copy of our beloved favorite, but when my 9-year-old keeps asking me for more, then suggests we make our own bread bowls, I know I’ve got a winner on my hands! I added a second cheese to make this a Two Cheese Broccoli Soup recipe!
This is probably the only way I’m going to get this kid of mine to eat broccoli these days. Is it just my son, or do they get pickier and pickier when it comes to vegetables with each passing birthday? He used to eat Curried Broccoli Salad at age 2! Curry and broccoli! Now, he won’t touch the stuff without an argument.
The mom in me tells him that he has to eat it because it helps keep cancer away. A little much? Maybe, but it works. Sometimes. Other times, I have to drown it in cream and cheese and call it soup. That method gets him every time. And me too.
Yep. There are containers of this soup hiding in the back of my freezer where little hands can’t reach. Once you try it, you’ll understand!
I used two different types of cheese in this soup to give it a little bit different flavor – gouda and extra sharp cheddar. Both cheese flavors definitely come through!
This Two Cheese Broccoli Soup recipe can be made vegetarian by using a vegetable stock (this is how I always make it). It can also be made gluten free by using a gluten free flour as the thickener. I put this information in the recipe down below for easy reference!
Back in my vegetarian days, I was asked constantly how I got enough protein in my diet. Even my general doctor wanted to do blood work to run a nutritional analysis to make sure my protein intake was high enough. It turned out that my protein intake was better than fine! There are so many plant-based sources of protein that most people don’t even think about. Back then, I will admit, most of my protein came from peanut butter and cheese, still favorites of mine. Today, even though I am no longer a vegetarian, I do avoid meat at times and I get my protein from all types of plant sources. This Kale Protein Detox Salad is one delicious way to boost your daily protein intake! We have been eating kale salads like this at least once a week for dinner, but this is also a great lunch to take to work too. Say goodbye to that 3 o’clock carb-crash!
Here is a list of what I put in my own Kale Protein Detox Salad, and why:
Kale: fiber, iron, anti-cancer, anti-inflammatory, heart health (to learn about ALL the benefits of kale, chick out this amazing articlefrom Helen Nichols at Well-Being Secrets!)
Red Cabbage: fiber, anti-cancer, intestinal health
Broccoli: fiber, anti-cancer, heart health
Tomato: fiber, anti-cancer, heart health
Carrots: anti-cancer, slows aging, cleanses the liver
Chickpeas: fiber, high protein, intestinal health
Sunflower Seeds: fiber, high protein, anti-cancer, anti-inflammatory, heart health
Pepitas: fiber, high protein, anti-cancer, anti-inflammatory
Sesame Seeds: fiber, high protein, anti-cancer, anti-inflammatory
The fiber in all these ingredients helps flush out the toxins in the body. Most of these ingredients also help to lower cholesterol and high blood pressure as well. Each one of these ingredients also has a ton more health benefits not listed above.
Eating this salad raw obviously provides the healthier option, and that is what my boyfriend does, but not me. I like to make a homemade Dijon-lemon dressing because the lemon offsets the bitterness of the kale perfectly, in my opinion. In the recipe below I only list the ingredients I use in the salad, but not quantities. Can you really eat too much kale and broccoli? Nah. Just don’t go too heavy on the seeds and chickpeas if you are counting calories. Also, in the notes below the recipe, you will find how I make the dressing.
I hope you enjoy this recipe! Let me know how it goes in the comments below or send me a message anytime!
For my Dijon-lemon dressing I just add about 2 Tablespoons of olive oil, 1 teaspoon of lemon juice, and 1 teaspoon of mustard to a small container with a lid. Shake it up, taste, and adjust according to my own preference.