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!
- Vegetable oil, for cooking
- 2 Tbsp butter
- 1 small onion, chopped
- 1 carrot, chopped
- 2 celery stalks, chopped
- 3 Tbsp all-purpose flour
- Salt and pepper, to taste
- 4 cups chicken stock
- 4 cups broccoli florets
- 1 cup half and half cream
- 1 cup shredded old cheddar cheese
- 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.
- 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.
- 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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Do you have a favorite bread you serve with the brocolle soup?
Hello – there are so many delicious breads that would pair well with the broccoli soup. We don’t have a single favorite, but you could try regular or whole wheat bread or buns, sourdough, rye, multigrain, focaccia, baguette, brioche and more. The bread can be soft or toasted – they would all taste great.