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White bowl full of cream soup with a lott of green flecks and a few orange flecks, set on wooden surface next to a silver spoon placed on a faded purple linen napkin
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Broccoli Cheese Soup

Author: Leah Porche, Leah Porche, RDN, LDN

Ingredients

  • 2 tbsp oil
  • 1 onion chopped
  • 2 carrots peeled and chopped
  • 2 cloves garlic chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp granulated garlic
  • 1 head broccoli
  • 1 russet potato peeled and chopped
  • 4 cups chicken broth
  • 1 cup cream
  • 1 cup cheese shredded

Instructions

Blanch broccoli:

  • Fill a medium sized bowl halfway with cold water and a cup of ice.
  • Bring a small pot of water to boil, then place broccoli crown side down into the pot.
  • Boil for 3-5 minutes, then drain the water from the broccoli and place in ice bath bowl.

Start soup

  • Meanwhile, in 4 quart heavy bottom pot bring oil to medium heat, sauté onion and carrot until golden and softened, then add garlic and sauté an additional 5 minutes.
  • Add all seasonings.
  • Add broth, bring to gentle boil and add potato.
  • Remove broccoli from water bath and trim the outer most ends of the florets, almost like shaving the broccoli.
  • Reserve this in a bowl.
  • Chop the remaining broccoli and add into the boiling pot.
  • Allow to cook for 5-10 minutes, just until tender.
  • Then, remove the pot from heat, use an immersion blender or scoop the soup into a blender.
  • Blend until smooth.
  • Return to pot and heat.
  • Add cream and cook on low for 5-10 minutes, then add trimmed florets and cheese, stir to fully combine.
  • Serve hot.