My brother, Ben, recently posted a Broccoli Cheese Soup recipe that he created as a special at the restaurant where he works. The soup looked soooooooo good. While I didn’t ask Ben for his recipe, since I figure he needs to keep those for the restaurant, I came up with my own that tastes pretty darn good.
This soup is more of a Cream of Broccoli, but you can definitely add some cheese at the end if you want to make it more cheesy. Serve it with a loaf of crusty french bread and your family will love it. Even my husband, who thinks Broccoli is the worst vegetable on the face the earth, ate two helpings of this soup…….and so did my girls. Not bad I say……not bad.
Cream of Broccoli Soup
Author: Lindsay Wilkes from The Cottage Mama
Recipe type: Soup
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
- 1 large onion, chopped
- 1 garlic clove, chopped
- 4 tablespoons butter
- ¼ cup flour
- 3 heads of broccoli, chopped (including stems)
- 1 cup julienned carrots (or 1 cup chopped carrots)
- 1 box chicken stock or vegetable stock
- 1 cup heavy cream
- ½ cup milk
- 1 tsp salt, plus more to taste
- 1 tsp black pepper, plus more to taste
- 1 cup sharp cheddar cheese (optional), plus more for garnish
Instructions
- In a large stock-pot, saute onion in butter until translucent over medium heat. When onion is a couple minutes away from being ready, add in garlic. Once garlic and onion are cooked, add in flour and cook for 2-3 minutes. Add in stock slowly, whisking to combine. Add in heavy cream, milk, broccoli, carrots, salt and pepper. Reduce heat to medium low, put lid on stock pot and cook for 30 minutes or until broccoli is cooked and liquid has thickened a bit.
- If you have an immersion blender, blend the soup in the stock pot. If you do not, ladle the soup into a blender in batches and return blended soup to stock pot. You can choose to leave some of the broccoli whole if you are using a blender. Also, an immersion blender is an amazing tool. They are fairly inexpensive and save you lots of time and mess!
- Once your soup is blended, add more salt and pepper to taste. If you would like to add cheese, now would be the time to do so. Stir until combined. The cheese will also thicken the soup, so if you would prefer a thicker texture, go ahead and add the cheese. Ladle soup into bowls, sprinkle with cheese and serve with crusty french bread, oyster crackers, or croutons.
This soup tastes great reheated the next day. You can also freeze it as a full meal or in serving size portions, but I might not add the cheese until after it’s been reheated.
Enjoy!
Lindsay Wilkes is the owner and designer behind The Cottage Mama. She creates timeless, vintage inspired sewing patterns for children’s clothes. She is also a fabric designer for Riley Black Designers / Penny Rose Fabrics, author of the book ‘Sew Classic Clothes for Girls’ and can be seen teaching nationwide and online in her video series ‘Lessons with Lindsay’ sponsored by Baby Lock Sewing and Embroidery machines.
This looks great! I’m going to try to make it today and I pinned it!
How did you know I’m making my grocery list/menu for next week right this minute, AND I’m feeling poorly, AND I’m needing to eat my veggies? This looks so wonderful. We’ll be having this and a loaf of crusty homemade bread at least one dark winter night next week. Thank you.
Oh yum, funny I have been looking for a good recipe for tis very soup. May I put a link on my blog to your blog so I can share????
Nonie
In the pot right now and smells wonderful!
Excellent content – as you always provide and inspire me to come again and again. You are on my RSS reader now.
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Great recipe. I made it two days ago. Froze some and gave it to a friend. One more serving left for my lunch today. I saved your yummy recipe and deleted the one I had from my recipe file. Susan ‘vh
made this last night and it was a big hit with my family! not super cheesy which is what we liked. also added a tad less salt and pepper but added some cayenne pepper which gave it a little extra spice! I microwaved the 3rd head of broccoli (chopped) for 3 minutes and added it to the soup a couple minutes before serving so that it was chunky. this recipe is definitely a keeper!!
This looks delicious!!! I haven’t had cream of broccoli soup in years because I have a dairy allergy, but I am thinking I could get away with using pureed cooked cauliflower as the ‘cream’ part in this one! I can’t wait to try it! :o)
I just made this soup for lunch, quick & tasty. I left the broccoli a bit chunky and my family love it! ravioles aux cepes