Broccoli Cheese Soup

This recipe is delicious and creamy with just the right amount of flavor. You can serve it in a bowl, or in a homemade baked bread bowl for special occasions. Recipe from Kathy Lehr, "Soup in a Bread Bowl", Cooks Wares, March 2010

Broccoli Cheese Soup
Broccoli Cheese Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • Cream Soup Base:

  • 2

    large cans chicken stock (32 oz)

  • 1

    large onion, chopped

  • 2

    cloves garlic, minced

  • 4

    large potatoes, peeled and cut into 1 1/2 inch pieces

  • olive oil

  • salt and pepper to taste

  • Broccoli Soup:

  • 1

    large head of broccoli, cut into 1 1/2 inch pieces

  • 1

    teaspoon oregano

  • 2-3

    cups milk or heavy cream

  • 1/2

    teaspoon fresh lemon juice

  • 2

    cups shredded Swiss or Cheddar cheese

Directions

For the Base: Saute the onions in 1 tablespoon of olive oil over medium heat. Cook until soft and add the garlic. Cook for about another minute, stirring. In a 6-8 qt sauce pan, combine the stock, potatoes, and onion mixture. Cook over medium high heat until potatoes are soft, about 30 minutes. Puree with an immersion blender. This should be quite thick. This base may be cooled and placed in containers to freeze, if desired. Any cream soup may be made easily with this base. For the Broccoli Soup: Put the base, the stalk pieces of broccoli and half the florets, and the oregano in a 6-8 qt sauce pan and cook over medium heat until the stalk pieces are soft, about 25 minutes. Puree with an immersion blender. Add the amount of milk or cream you desire along with the rest of the broccoli florets. Turn the heat to low and add the cheese along with the lemon juice. Stir until the soup is completely blended and the cheese is melted and incorporated into the soup. Taste. Add salt and pepper if desired.

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