Community Pick
Broccoli Cheese Soup for the Soul
"This is real comfort food for me. Very warming on a cold day."
photo by limeandspoontt
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 cups low sodium chicken broth
- 3 cups chopped broccoli (, peeled stems included)
- 1⁄2 cup chopped celery
- 2 tablespoons butter
- 4 tablespoons flour
- salt, to taste
- freshly ground black pepper, , to taste
- 4 cups low-fat milk (don't use skim, though)
- 1⁄2 cup sharp cheddar cheese, grated
directions
- In a medium saucepan, bring broth, broccoli (about 1 med. head will yield 3 cups chopped broccoli) and celery to a boil over high heat.
- Reduce heat to medium and simmer until broccoli is tender, about 10 minutes.
- Stir occasionally.
- Meanwhile, melt butter in a large saucepan over medium heat and stir in flour, salt and pepper; cook for 1 minute.
- With a whisk or wooden spoon, add milk gradually, beating constantly to prevent lumping.
- (It will thicken like paste at first; keep beating in milk to thin it.) Bring to a boil.
- If you want a smooth soup, puree broccoli in blender.
- Now add broccoli mixture (smooth or chunky) into large saucepan with the milk.
- Remove from heat and stir in cheese.
- Serve immediately.
Questions & Replies
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Reviews
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This recipe says "soup for the soul"....and THAT it IS!! My husband and I just loved it, and it has become a very favourite our home. It is so delicious, easy and quick to make, and so, so comforting and soothing. I chop the broccoli fairly fine and then use a potato masher on it once I put the cooked broccoli in the milk mixture, and it give just the right texture for us. We like it a bit on the chunky side, but not too chunky. With a piece of homemade bread, we find this soup hearty enough for supper. Thank you Lennie for sharing it with us!
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Whenever anyone asks me to peel broccoli, I usually run.. Indeed, I did not bother with the stems, but this is just what I was looking for. Easy, and tasty. I did increase the cheese by about 50%, and it held up fine. Well worth the effort. -
I love it! I used skim milk and no-fat cheddar, but it still yields great taste. I suggest you puree bout 1/3 of the boiled broccoli and add it to the sauce. Plus, parsley and cayenne is a good way to garnish the dish. Thank you! -
I am not big on soup and hardly ever make it from scratch. This recipe was very easy. I pureed the broccoli but left it a little chunky and the flavor was very good. I put it in a quart-size mayonnaise jar and carried it to work for a couple of days lunch. -
Very good as is however, I have found that if I use two cans of coconut milk (not coconut cream) instead of regular milk, that the flavor is even better... I have also used smoked gouda in place of the cheddar... also very good.
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Tweaks
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I have made this soup so many times and experimented so many ways I I have only the following comments: I love this soup but find freezing it does not do it justice so I make the 1st part of the recipe (broth, veggie, celery (carrots, onion garlic optional) and puree and freeze for up to 4 months). I add carrots only when veggies are not at there peak. You can substitute a wide variety of veggies (cauliflower, asparagus, mushrooms, carrot, potatos,sweet potatoes, butternut squash) and prepare same way. For mushrooms and asparagus add one extra teaspoon of flour to the rue. I would recommend whole milk (though you can reduce to 3 cups with one extra cup stock) if you must with only mild taste difference.) You can substitute or blend in some cheeses (1/4-1/2c pepper jack to make it spicy, swiss or Munster, or 1/8c blue or Gorgonzola mixed with cheddar, parmesan). You can add a variety of seasonings if you wish (garlic with potato, squash, mushroom or cauliflower), sage with squash/sweet potato, thyme with broccoli, dill or ginger with carrot). Lastly you can garnish with a variety of items. I always freeze a small amount of uncooked veggies (tops from asparagus, silvers of carrot and mushroom, florets of broccoli and cauliflower, cubes of potato/squash.) These can be steamed or sauteed and placed on top of soup prior to serving. Because I have pureed the main soup this adds a nice texture. Also crisp leeks or shallots and/or crumbled bacon or sausage make great topping as well. Thanks Lennie!
RECIPE SUBMITTED BY
I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!
