Cream of Broccoli Cheese Soup

The creamiest, cheesiest, most satisfying Cream of Broccoli Cheese Soup that you will ever find is right here!  This recipe uses broccoli stalks too, so there is no waste! Even if you’re not a big fan of broccoli, you should give this soup a try; it has been known to change the minds of many who thought they didn’t like broccoli!

This past weekend, John.e and I went to purchase groceries.  I should preface this by saying that he is the only person I know who has a broccoli addiction. We found some locally-grown broccoli, and as we can all agree, locally-grown produce is best!  The only issue I had with these heads of broccoli was that they were HUGE!  If you can imagine what your average head of broccoli looks like, one of these was at least 2-3 times the size of that.  And, the best part – they were only 99 cents each! We bought two which is why I made a big batch of this Cream of Broccoli Cheese Soup!

BROCCOLI STALKS ARE GREAT; DON’T THROW THEM OUT!

That day for lunch, we had broccoli and some other veggies with dip. While cutting up the broccoli, I had the idea to make soup because the stalks of the broccoli were so fresh and tender.  It would be a shame to throw them away.

Now, when I make soup, I make a very large portion.  John.e is the King of leftovers and has no issues at all with eating the same meal two or three days in a row.  So, on a busy work week, I love the idea of prepping a larger meal on the weekend and not having to worry about his dinners or lunches for a few days.

When I cook broccoli, I tend to cut as much of the stalk away as possible.  I’m not a fan of eating that part if it’s steamed or roasted. But, when making broccoli soup, I certainly use up most of the stalk. 

HOW TO PREPARE BROCCOLI STALKS

When you cut the florets away from the stalk, treat the stalk the same way you would when you’re trimming asparagus.  The upper portion of the stock will be soft and will harden as you get closer to the bottom. 

Use your knife and cut away at the stalk, starting at the top. Cut into half-inch slices. And just when the stalk starts to get tough, toss it out.  The rest is good to go after a quick wash.

Depending on how the broccoli looks on the day that I’m prepping it, I sometimes peel the stalks with my carrot peeler. But, if it’s a very fresh, locally grown broccoli, just give it a good wash and use it all.

Our home is never without broccoli!  Well, that’s not entirely true, but it’s a very rare occurrence.  John.e can eat broccoli as a snack; I swear, he loves the stuff.  I prefer it to be steamed or sauteed, or even baked.  But, of all the ways to eat broccoli, a soup like this is my favourite!

FREEZE YOUR LEFTOVERS!

There’s one more thing I should mention, if you want to make a smaller version of this, you can simply cut the ingredient amounts in half.  Otherwise, this soup freezes quite well.  To reheat, just thaw and add a tablespoon of milk or cream and whisk to reconstitute. 

Also, you can make a healthier version of this by using less cheese and a lighter cream and/or milk.  In my humble opinion though, why would you want to?  It’s a cream soup and it’s got lots of good-for-you broccoli.  🙂  The choice is yours!

Oh, and don’t forget the croutons!  Most restaurants will serve soups with a slice or two of crusty bread, or even a sandwich.  But, with a soup as filling and hearty as Cream of Broccoli Cheese Soup, just a few croutons sprinkled on top is all you need.  It’s a perfect pairing!

INGREDIENTS NEEDED FOR THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Broccoli – Use two large heads of broccoli.
• Onion – You can use white or yellow onion.
• Potatoes – Peel the potatoes and chop them into 1-inch pieces. I like to use white-flesh potatoes here to keep the soup looking brighter.
• Cream – Heavy cream will give the soup a richer and more flavourful profile. In a bind, whole milk can be used too, but the soup will not be as thick.
• Cheese – I love the sharpness of an aged white cheddar in this soup.
• Vegetable Stock – Use low-sodium vegetable stock and add salt as needed. Most stocks are way too salty.
• Water
• Olive Oil
• Salt and Ground Black Pepper
• Parsley

HOW TO MAKE CREAM OF BROCCOLI CHEESE SOUP

Begin by preparing the broccoli. Cut the broccoli into florets. Save the stalk. Use a vegetable peeler to peel the outside skin off the stalk and chop the stalk into small dice. In a large stock pot, heat the olive oil and sauté the onions and broccoli stalks until the onions are translucent. Add the potatoes, water, and vegetable stock. Cook until potatoes are fork-tender.

Next, add the broccoli florets and place a lid on the pot. Cook covered for 15 minutes. Turn off the heat and remove the pot from the burner. Using a hand-held emulsion blender, or a countertop blender, puree the vegetables until smooth. Add the salt, pepper, heavy cream, and cheese. Stir to combine. Allow the cheese to melt into the soup.
Serve hot topped with crunchy croutons and parsley for garnish.

RECIPE TIPS & TRICKS

1. A heavy-bottomed pot is great for soups and stews. Not only does it hold and distribute the heat more consistently, but it will also help prevent food from burning because of the thick layer between the burner and the actual food.
2. If you would like a completely smooth and creamy soup, you can puree the soup once it is completely cooked. Use a hand-held immersion blender or transfer the soup to a blender. Do this in batches so that the soup does not spill out of the blender!
3. Remember, if you want you can add ham or bacon. I like to fry bacon and serve it as a topping so that one can add it or leave it out. I would do the same with ham.

SERVING SUGGESTIONS

Even though Vegetarian Split Pea Soup is a complete meal all on its own, you might want to consider serving this soup with a few other items. If you have a larger family, you can serve smaller bowls of soup and make it stretch longer by serving it with some crusty bread. No matter how thick and hearty the soup is, you cannot go wrong with a slice or two of really good crusty bread.

If you’re feeling really adventurous, you can make a batch of beautiful – and delicious! – dinner rolls. I make dinner rolls from scratch and it’s really, really simple. I call them Jumbo No Knead Dinner Rolls. Time it so that the rolls are fresh out of the oven and still warm when you serve the soup. Yum!