Name: Broccoli and Cheese Soup
Ingredients: 1 tbsp oil; 250g bacon, cut into pieces; 1 large white onion, chopped; 5 cloves garlic, chopped finely; 2 tbsp flour; 1 360ml can evaporated milk; 3 cups water; 1 chicken cube; 1 large head of broccoli, roughly chopped; 1 carrot, shredded; 1-2 cups cheese, shredded or grated; 1/2 cup all-purpose cream (optional); salt and pepper to taste

Broccoli and Cheese Soup

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Author: Peachy Adarne

Ingredients

Scale

1 tbsp oil
250g bacon, cut into pieces
1 large white onion, chopped
5 cloves garlic, chopped finely
2 tbsp flour
1 360ml can evaporated milk
3 cups water
1 chicken cube
1 large head of broccoli, roughly chopped
1 carrot, shredded
1–2 cups cheese, shredded or grated
1/2 cup all-purpose cream (optional)
salt and pepper to taste

Instructions

Heat oil in a large pot over medium heat. Add the bacon pieces and cook until golden and crisp. Remove some for garnish, if desired.
In the same pot with the bacon drippings, sauté the onion until translucent, then add the garlic and cook for about 1 minute until fragrant.
Sprinkle in the flour, stirring continuously to make a light roux. Cook for 1–2 minutes to remove the raw flour taste.
Slowly pour in the evaporated milk while stirring to avoid lumps. Then add water and the chicken cube. Stir until the cube is dissolved and the mixture begins to thicken slightly.
Add the broccoli and carrot. Cover and let simmer for 8–10 minutes, or until the vegetables are tender.
Stir in the shredded cheese until melted and the soup turns creamy. If you want it richer, add the all-purpose cream at this stage.
Season with salt and pepper to taste.
Serve hot, garnished with the reserved crispy bacon on top. Best enjoyed with crusty bread or toasted pandesal.

Find it online: https://www.thepeachkitchen.com/2025/09/broccoli-and-cheese-soup-a-stressful-few-days/