Recipe for cream of broccoli and cheese soup
Last winter I hosted my first Soup Swap. Twelve friends each brought six quarts of one soup, and left with a quart of six different soups. (The math seems a bit complicated, but it works, no matter how many people come to the party.) My friend Kate contributed a delicious cream of broccoli soup from Winning at the Table, a collection of favorite recipes from the Junior League of Las Vegas. I've tweaked that recipe and added cheese, which always wants to jump into the soup pot with broccoli. This recipe includes stovetop and crockpot directions.
Cream of broccoli and cheese soup
Serves 4-6.
Ingredients
3 Tbsp butter
1 medium onion, diced
1 stalk celery, diced
1 garlic clove, minced
1-1/2 to 2 lbs broccoli, stems peeled, florets trimmed and set aside
2 cups homemade or store-bought chicken stock
1/8 tsp dried oregano
1/8 tsp dried thyme
1 bay leaf
1 cup heavy cream
1/2 cup grated Cheddar cheese
1/2 cup grated Parmigiano-Reggiano cheese
Kosher salt
Fresh black pepper
Directions
Stovetop: In a 3- or 4-quart Dutch oven or heavy stockpot, melt the butter over low heat. Add the onions, celery and garlic, and cook until the onions are translucent, 3-4 minutes. Roughly chop the broccoli stems and add to the pot with the chicken stock, oregano, thyme and bay leaf. Cover and simmer over low heat for 1 hour. Using an immersion blender (or in a standing blender, in batches) puree the soup. Stir in the cream, salt and pepper, and cheeses; partially cover the pot, and cook over low heat for 30 minutes. Add the broccoli florets and cook until just tender, 4-5 minutes. Taste, and adjust seasonings with salt and pepper, if needed.
Slow cooker (crockpot): In a 4-quart slow cooker, add the butter, celery, garlic, broccoli stems, broth, oregano and thyme. Cook on HIGH for 2 hours. Using an immersion blender or standing blender, puree the soup and return it to the slow cooker. Add the cream and cheeses, and salt and pepper, and cook on HIGH for 45 minutes. Add the broccoli florets, and cook for 30 minutes. Taste, and adjust seasonings with salt and pepper, if needed.
you got me with this soup. love broccoli and cheese gratin so a soup = DELICIOUS!
Looks so good and I love the crock that it is in. I don't even have 12 friends let alone 12 that all have the same interest! I remain awed by you and your incredible talent.
That looks and sounds delicious - and the cup/bowl is beautiful.
The idea of a soup swap sounds like so much fun!
I love broccoli cheese soup. Your photo is gorgeous.
What an excellent recipe! I especially love the inclusion of thyme and parmesan cheese. Really ramps the flavor up!
I want to go to a soup swap!!!
Love the sound of this. And I agree, cheese always wants to jump into the pot (or dish) with broccoli indeed!
Lovely. And any recipe with Parmigiano-Reggiano gets my vote.
I've never heard of a soup swap. What a great idea! I'd love to take home this soup.
Any ideas about how to substitute for the heavy cream and still have a silky taste?
The soup swap is a brilliant idea...a perfect way to cure the winter blues I would think.
I love soups and Brocolli cheese soup sounds Divine...thanks for sharing this:-)
To substitute for heavy cream, I use Trader Joe's Soy Milk creamer. It's the only brand that I like the taste in coffee or tea. As a bonus, it's organic.
Karyn, thanks for the great suggestion.
Looks and sounds great! I can't wait to try it! Gotta go, on my way to the grocery! Linda G., from Owensboro Ky.