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Nutrition Facts

Instructions

• STEP 1

  Preheat a large pot over medium-high heat.

• STEP 2

  Add beef and spices to the pot and, breaking apart with a spoon, cook until browned and crumbly, 5-6 minutes.

  • 2 ¼ lb lean ground beef
  • 1 ½ tsp oregano
  • 1 ½ tsp salt
  • ¾ tsp black pepper

• STEP 3

  Meanwhile, peel and small dice onions. Peel and mince garlic.

  • 1 ½ medium yellow onions
  • 3 cloves garlic

• STEP 4

  Transfer beef to a plate and set aside.

• STEP 5

  Return pot to medium-high heat, add oil, and swirl to coat the bottom.

  • 1 tbsp extra virgin olive oil

• STEP 6

  Add onion and garlic to the pot; cook, stirring frequently, until softened, about 5 minutes.

• STEP 7

  Add broth to the pot and bring to a boil.

  • 48 fl oz (6 cups) chicken or vegetable broth

• STEP 8

  Meanwhile, wash and dry broccoli. Separate into bite-sized florets and cut stems into smaller pieces.

  • 2 crowns broccoli

• STEP 9

  Add broccoli to the pot and cook, stirring occasionally, until broccoli is tender, about 4 minutes.

• STEP 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.

• STEP 11

  Reduce heat to medium, add milk, stir, and cook 5 minutes more.

  • 18 fl oz (2 ¼ cups) whole milk

• STEP 12

  Meanwhile, coarsely grate cheese.

  • 1 (8 oz) block cheddar cheese

• STEP 13

  Add cheese to the pot (reserving a small amount for garnish) and stir until melted.

• STEP 14

  To serve, divide soup between bowls and top with reserved cheese. Enjoy!