Cheesy Broccoli Soup
February 11, 2011 • Soup
There are two types of broccoli soup with cheese – one is a heavy cheese sauce to which broccoli is added. It’s delicious, but it’s heavy on the belly and heavy on the calories. This soup is the second type – it’s rich enough and cheesy enough to satisfy, but it’s lighter in texture, taste, and calories.
The technique for this soup is the same as most pureed vegetable soups. Start with aromatics – onion and garlic in this one. Then add your main vegetable and liquids – broccoli is our vegetable, stock and half and half are our liquids (although you can use all stock or some milk or heavy cream if you like). Add seasonings – we’re using cheese for flavor and a simple salt and pepper seasoning. Puree and enjoy!
Cheesy Broccoli Soup
Serves 82 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
8 cups chicken stock (or vegetable stock)
2 pounds broccoli florets, chopped
1 cup half and half
1 cup cheddar cheese, grated
salt and pepper, to taste
1/2 cup grated Parmigiano Reggiano cheeseHeat a large saucepan over medium high heat. Add olive oil and onion and cook for 3 minutes. Add garlic and cook for one more minute. Add stock and broccoli, cover, and bring to a boil. Reduce heat and simmer for 15 minutes. Add half and half and cheddar and return to medium heat for 5 minutes. Remove from heat and puree with a stick blender or carefully transfer to a blender to puree. Season to taste, pour into bowls, and serve with grated Parmigiano Reggiano cheese on top.
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