• Home
  • Services/Classes
  • Food Writing
  • Cookbooks
  • Travel
  • Sources/Links
  • Contact

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 8

2 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 cheese

Heat 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.

Leave a Reply



Restaurant Reviews

  • izakaya den
  • perbacco-san-francisco
  • taste of the nation vail
  • beast and bottle denver pork tostados
  • ma peche new york sweetbreads
  • mccormick and schmicks lobster salad
  • potager-denver

My Cookbooks

TASTING_COLORADO_FRONTCOVER

Taste_of_Washington_FRONTCOVER

Search by Ingredient

almonds apples arugula Asian asparagus avocado bacon balsamic basil beans beef beets bison braising broccoli brunch butter cabbage cake carrots celery cheese chicken chiles chili chocolate cilantro coconut cookbook cookies corn cranberries CSA cucumber curry dips eggplant eggs fennel feta cheese gardens garlic giveaway goat cheese grains grilling herbs ice cream Italian kale lamb leeks leftovers lemon lime Mexican mint muffins mushrooms nuts oats olive oil onions orange pancetta parsley peppers pesto pickles pine nuts pizza plums pork potatoes quinoa rice ricotta roasting salmon sausage shrimp soy spaghetti spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar yogurt zucchini

About Michele



Chef Profile - CO Homes & Lifestyles

CHL with books 7-2014
Get the Cooking with Michele ® Newsletter
Email:

International Food Blogger Conference 2014 Seattle

Get Involved


Other Stuff

Follow Michele Morris / Cooking with Michele's board Party Food - Great Appetizers on Pinterest.


my foodgawker gallery




Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School



MyFreeCopyright.com Registered & Protected

Archives