Cream of Broccoli Cheese Soup
Servings: 12
Calories: 318kcal
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!
Print Recipe
Ingredients
- 2 large heads broccoli, use both the florets and the stalk*
- 1 large onion, diced
- 4 large potatoes, peeled and chopped
- 2 cups heavy cream
- 4 cups old white cheddar cheese, shredded
- 4 cups vegetable stock
- 4 cups water
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Fresh parsley for garnish, optional
Instructions
- 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.
- 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, and using a hand-held blender, or a counter top 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!
Notes
*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 a small dice.
Nutrition
Calories: 318kcal | Carbohydrates: 3g | Protein: 10g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 93mg | Sodium: 664mg | Potassium: 84mg | Sugar: 1g | Vitamin A: 1125IU | Vitamin C: 1.3mg | Calcium: 303mg | Iron: 0.3mg