I must have tried to make broccoli soup 50 times and never found one that I like. We made it at school one year, and it wasn’t what I wanted, and I had to serve it to 100 kids. They seemed to like it, but it wasn’t what I was going for. I always know what taste and flavor I have in my head; getting it is the experimenting part.
I came pretty close to finding a recipe a couple of years ago but have since tweaked it a few times; now it comes out perfect every time and is delicious…plus, it is easy to make!
I took everything that I liked about some recipes, took out the things I didn’t like, and voila; Broccoli Cheddar Soup.
I start with a large tight head of broccoli with no yellow or brown florets that I chop into small florets and cut the stalks into smaller pieces. Next, I chop a small onion or about 1/2 cup.
In a saucepan I add 2 Tbsp butter and the onion; sauté until soft. I add the broccoli pieces and 4 cups of broth. I use chicken but you can use vegetable stock to make it vegetarian if you wish.
I bring it to a boil and simmer with the lid on the pot for 30 minutes or until the broccoli is very soft. Next, I let it cool, then pour it into the blender and puree until it is nice and smooth. It’s safer blending cool liquids since the blender’s lid can blow off if you put scalding liquid inside. I cooked the broccoli yesterday and popped it into the fridge, then today at lunch, I blended it and finished the soup in just a few minutes.
Depending on the sodium level of the broth it can affect how you season your soup. If you used low sodium, you could add salt if you aren’t on a low sodium diet. If you used regular chicken or veggie stock, taste it after you blend it and then season with salt and pepper to taste.
I finish the soup with 1/2 cup grated cheddar cheese; I used Cabot Extra Sharp. Lastly, I added 1/4 cup of cream, or you can use half and half or milk; this is up to you and how creamy or healthy you want it to be.
Today I served the soup with a Chicken Caesar Cheese Wrap, that’s right, a wrap made from parmesan cheese! Brilliant and holds together way better than gluten-free ones, and carb-friendly.
This recipe was enough for Marty and me as part of a soup and sandwich lunch. Double the recipe for larger bowls or 4 people. My recipes are not fancy like on professional cooking blogs; mine are done, the Julzie way. 😉 I am sharing what I’ve learned so you can make it too.
I’ve tested and tweaked all of my recipes to come out correctly, so cooks can be successful when using my recipes. I have a blog post down the road about celebrity chefs and their recipes they share with the public.
Broccoli Cheddar Soup
1 large head of broccoli cut into florets
1/2 cup chopped onion
2 Tbsp butter
4 cups chicken or vegetable stock
1/2 cup shredded cheddar cheese
1/4 cup cream, half and half or milk
Kosher salt and pepper to taste
In a saucepan, melt the butter and saute the onion until soft and translucent. Add the cut-up broccoli and the stock. Bring to a boil and simmer with the lid on for 30 minutes or until the broccoli is very tender.
Remove the pan from the stove and let cool. Pour into a blender and puree until smooth. Put back into the saucepan and bring back up to a simmer. Check for seasoning; adding kosher salt and pepper to taste. Add shredded cheddar cheese and stir until melted. Add the cream, half and half, or milk. Serve hot. Top with croutons if desired and more shredded cheese. Enjoy!