Broccoli Cheese Soup

broccoli-cheese-soup

Need something quick, warming, and full of veggies for dinner this busy holiday season? Broccoli-cheese soup is always well received at our house – and it’s a great way to use up a bunch of broccoli that may be starting to get droopy. For a vegetarian version, swap vegetable or onion stock. It’s simple to chop the broccoli (cauliflower would work well too – or a combination of the two) and toss everything into a pot to simmer when you get home from work and school. By dinnertime it’s ready to puree – use a hand-held immersion blender right in the pot – and serve with crusty bread or cheese biscuits. Comfort food for busy, chilly days!

Broccoli Cheese Soup
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Ingredients
  1. Vegetable oil, for cooking
  2. 2 Tbsp butter
  3. 1 small onion, chopped
  4. 1 carrot, chopped
  5. 2 celery stalks, chopped
  6. 3 Tbsp all-purpose flour
  7. Salt and pepper, to taste
  8. 4 cups chicken stock
  9. 4 cups broccoli florets
  10. 1 cup half and half cream
  11. 1 cup shredded old cheddar cheese
Instructions
  1. In a medium pot, heat a drizzle of oil along with the butter over medium-high heat. Add the onion, carrot and celery and cook for 4-5 minutes, until soft.
  2. Add the flour, season with salt and pepper and stir to coat the vegetables. Add the chicken stock and broccoli and bring to a simmer; cook for 20 minutes, or until the broccoli is very tender.
  3. Add the cream and puree with a hand-held immersion blender right in the pot. Add the cheese, let sit for a minute, and puree again until smooth. (Alternatively, puree in batches in a blender.) Season with salt and pepper, if it needs it. Serves 6.
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Posted in Soups, Salads & Dressings and tagged , .

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