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March 8, 2010

Recipe for cream of broccoli and cheese soup

Cream of broccoli 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.


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


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.

Print recipe only.


Posted by: Meeta | March 8, 2010 at 02:23 AM

you got me with this soup. love broccoli and cheese gratin so a soup = DELICIOUS!

Posted by: Daryl | March 8, 2010 at 07:23 AM

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.

Posted by: Judy | March 8, 2010 at 10:26 AM

That looks and sounds delicious - and the cup/bowl is beautiful.

The idea of a soup swap sounds like so much fun!

Posted by: Alta | March 8, 2010 at 10:40 AM

I love broccoli cheese soup. Your photo is gorgeous.

Posted by: CJ McD | March 8, 2010 at 04:21 PM

What an excellent recipe! I especially love the inclusion of thyme and parmesan cheese. Really ramps the flavor up!

Posted by: pam | March 8, 2010 at 07:35 PM

I want to go to a soup swap!!!

Posted by: Kalynskitchen | March 9, 2010 at 07:11 PM

Love the sound of this. And I agree, cheese always wants to jump into the pot (or dish) with broccoli indeed!

Posted by: Karina | March 10, 2010 at 01:26 AM

Lovely. And any recipe with Parmigiano-Reggiano gets my vote.

Posted by: T.W. Barritt at Culinary Types | March 10, 2010 at 05:28 AM

I've never heard of a soup swap. What a great idea! I'd love to take home this soup.

Posted by: Can-Can | March 18, 2010 at 08:26 AM

Any ideas about how to substitute for the heavy cream and still have a silky taste?

Posted by: Jan (Family Bites) | March 21, 2010 at 05:17 PM

The soup swap is a brilliant idea...a perfect way to cure the winter blues I would think.

Posted by: Nithu Bala | November 30, 2010 at 02:11 PM

I love soups and Brocolli cheese soup sounds Divine...thanks for sharing this:-)

Posted by: Karyn | October 23, 2011 at 10:53 PM

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.

Posted by: Lydia (The Perfect Pantry) | October 23, 2011 at 11:01 PM

Karyn, thanks for the great suggestion.

Posted by: Linda Goetz | January 2, 2012 at 04:31 PM

Looks and sounds great! I can't wait to try it! Gotta go, on my way to the grocery! Linda G., from Owensboro Ky.

Posted by: Lulu | July 11, 2012 at 10:44 PM

Lydia, thanks for all you do. Thanks especially for the broccoli cheese soup. I was looking for it as an old friend and neighbor requested B&C soup and she has been under the weather. I'm sure this will help her feel better!

Posted by: Becky | July 12, 2012 at 10:18 AM

Evaporated milk also makes a great substitute for cream in soups and chowders!

Posted by: Phil | October 7, 2012 at 02:41 PM

i am making this for a rainy chilly Sunday Dinner, however will double this next time. the above recipe makes a very small batch (3-cups liquid)...

Posted by: Becky | November 27, 2012 at 08:47 PM

Yummy! Next time I'll double so I can take leftovers for lunch.

Posted by: The Cocktail Lady | May 20, 2013 at 06:14 PM

This is one of my most favorite soups ever! Thank You for the recipe!

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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