Broccoli Soup

A warm, cheesy, creamy, lightened up broccoli soup. 

Broccoli Soup

Whenever I make this soup I’m always a bit surprised at how well it goes over with my kids. It is actually my pickiest eater’s favourite meal, if you can believe that! There is no turning their noses up at the broccoli even though I usually add more then the recipe calls for. In fact, they usually ask for seconds. Not bad for a soup made of broccoli!

Broccoli Soup

Heat oil in a large pot over medium high heat. Add onion, garlic, carrots and celery. Cook until vegetables are soft, about 5 minutes. 

Broccoli Soup

Add chicken broth and potatoes and bring to a boil. Reduce heat and simmer for about 10 minutes or until the potatoes are soft. Add broccoli and simmer for another 5 minutes. Turn heat to low.

Broccoli Soup

Using an immersion blender, purée soup but leave it a bit chunky. If you don’t have an immersion blender you can transfer the soup to a food processor and pulse to purée the soup then return it to the pot.

Broccoli Soup

Whisk the milk and flour together and add to the puréed soup. Cook soup on medium heat to thicken, stirring constantly. 

Broccoli Soup

Remove from heat and stir in cheese, salt and pepper. Serve.

Some nutritional information on broccoli. Broccoli is a great source of vitamin C, a good source of beta-carotene, iron, and folic acid, and is high in fibre. So eat your broccoli! 🙂

Broccoli Soup

 

Broccoli Soup
Serves 6
A warm, cheesy, creamy, lightened up broccoli soup.
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
Ingredients
  1. 1 tablespoon oil
  2. 1 medium onion, chopped
  3. 3 cloves garlic, minced
  4. 2-3 stalks celery, chopped
  5. 1 large carrot, chopped
  6. 3 medium potatoes, chopped
  7. 21/2 cups chicken broth
  8. 3-4 cups broccoli florets
  9. 1 cup whole milk
  10. 2 tablespoons flour
  11. 1 cup cheddar cheese, shredded
  12. salt and pepper to salt
  13. hot sauce, if desired
Instructions
  1. Heat oil in a large pot over medium high heat. Add onion, garlic, carrots and celery. Cook until vegetables are soft, about 5 minutes.
  2. Add chicken broth and potatoes and bring to a boil. Reduce heat and simmer for about 10 minutes or until the potatoes are soft.
  3. Add broccoli and simmer for another 5 minutes. Turn heat to low. Using an immersion blender, purée soup but leave it a bit chunky.
  4. Whisk the milk and flour together and add to the puréed soup. Cook soup on medium heat to thicken, stirring constantly.
  5. Remove from heat and stir in cheese, salt and pepper and hot sauce if desired.
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