If you like creamy soups this broccoli and cheese soup recipe is for you. It is easy and very good. You can use frozen or fresh broccoli which makes it very convenient.
Not everyone loves broccoli. In fact some people plain hate it. I have read that it might have to do with genetics but who knows? All I know is that a warm bowl of cream of broccoli soup with cheese brings a smile to me face and a wondrous feeling of well being.
Although this is not a soup you would eat every day it is absolutely delicious for those cold winter days when you need some comfort and extra calories. This soup is thickened with a roux and finished with cream. If you want to shave off some calories go ahead and use milk instead. This cream of broccoli soup can be made fairly quickly and is a great way to have the kids eat their veggies.
This is what you are going to need to make this invigorating cream of broccoli soup:
2 heaping cups broccoli florets
3 TBS butter
1 medium yellow onion – chopped
1 large garlic clove – minced
3 TBS flour
4 cups low sodium chicken stock, low sodium vegetable stock or water
½ cup whole milk
½ cup shredded Cheddar cheese
½ tsp. salt
½ tsp. black pepper
Melt 3 TBS butter in a heavy pan. Add the onion. Season with salt and nutmeg. Cook until softened, about 3 to 4 minutes.
Add the flour and mix well. Cook for 2 to 3 minutes, stirring constantly. Slowly whisk in the stock. Whisk the roux constantly until all lumps have disappeared. Bring to a soft simmer and simmer for 5 minutes until thickened. Add the broccoli and cook for about 10 minutes, until it is cooked through.
Blend the soup. If you have an immersion blender do it now. If you don’t, wait for it to cool a bit and blend in batches. Bring back to pot. Add the cream and the cheese. Stir until cheese is melted and soup is heated through. Taste for salt and adjust. Serve!
CALORIES 250.33; FAT 15.21 grs (sat 9.65; mono 3.89; poly 0.54); PROTEIN 11.25 grs; FIBER 2.5 grs; CARBS 18.78 grs; CHOLESTEROL 46.47 mg; IRON 1.16 mg; SODIUM 560.44 mg; CALCIUM 182.20 mg