A Little Bit Cheesy Cream of Broccoli Soup

Another soup recipe for these lingering frosty winter days – and another that I’ve been thinking about for a while…creamy, cheesy broccoli soup. I’ve always loved the flavours of broccoli and cheddar cheese together; the creamy tang of the cheese just seems to complement the slight bitterness of the broccoli so well. This recipe doesn’t have a lot of cheese in it, but just enough to give a rich, cheesy flavour without being over-the-top. It also gets a creamy texture and flavour with the addition of heavy cream and milk, and partial blending of the broccoli.

I love my immersion blender, it makes puréeing hot liquids so much faster and easier, but if you don’t have one, you can transfer the stock/stalk/onion/garlic mixture to a blender to purée.

A Little Bit Cheesy Cream of Broccoli Soup
2-4 servings (2 as a meal, 4 as a side)

1 head of broccoli, stalk chopped into 1/2 inch pieces, and head divided into small florets
1 small onion, finely diced
1 garlic clove, finely diced
2 cups (475ml) stock or water
1/2 cup (125ml) heavy cream, or whole milk, or mixture of both (or non-dairy milk of choice)
1/2 teaspoon salt, or to taste
1 oz (30g) sharp cheddar cheese, grated (about 1/4 cup)
2 tablespoons olive oil

Instructions:

In a medium sized pot, heat olive oil over low/medium heat, and add chopped onion and broccoli stalk. Let this sizzle for a few minutes, then add the garlic. Sauté until onion and broccoli stems have softened, then pour in the 2 cups of stock or water. Turn up heat, cover, and bring to a boil, then turn down to low/medium again and let simmer, covered, for 10 minutes.

Remove from heat, and blend with an immersion blender until the stalks are completely puréed, then return to the heat and add the rest of the broccoli florets and the salt. Simmer for 5 minutes, turn the heat down to low, and then add the cream and the grated cheese. Stir to combine, and if desired, blend a bit more with the immersion blender.

*The calcium in the dairy ingredients help to bind with the oxalates in the broccoli; 1/2 cup of chopped broccoli is listed as having about 6mg of oxalates, so this soup, if divided into four servings, would be approximately 6mg per serving.

Printable Version:

A Little Bit Cheesy Cream of Broccoli Soup

Total Time 30 minutes

Ingredients

  • 1 head of broccoli stalk chopped into 1/2 inch pieces, and head divided into small florets
  • 1 small onion finely diced
  • 1 garlic clove finely diced
  • 2 cups 475ml stock or water
  • 1/2 125ml cup heavy cream, or whole milk, or mixture of both (or non-dairy milk of choice)
  • 1/2 teaspoon salt or to taste
  • 1 oz 30g sharp cheddar cheese, grated (about 1/4 cup)
  • 2 tablespoons olive oil

Instructions

  1. In a medium sized pot, heat olive oil over low/medium heat, and add chopped onion and broccoli stalk. Let this sizzle for a few minutes, then add the garlic.
  2. Sauté until onion and broccoli stems have softened, then pour in the 2 cups of stock or water.
  3. Turn up heat, cover, and bring to a boil, then turn down to low/medium again and let simmer, covered, for 10 minutes.
  4. Remove from heat, and blend with an immersion blender until the stalks are completely puréed, then return to the heat and add the rest of the broccoli florets and the salt.
  5. Simmer for 5 minutes, turn the heat down to low, and then add the cream and the grated cheese.
  6. Stir to combine, and if desired, blend a bit more with the immersion blender.
  7. *The calcium in the dairy ingredients help to bind with the oxalates in the broccoli; 1/2 cup of chopped broccoli is listed as having about 6mg of oxalates, so this soup, if divided into four servings, would be approximately 6mg per serving.
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