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
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.