Broccoli Cheese Soup for the Soul
photo by limeandspoontt
- Ready In:
- In a medium saucepan, bring broth, broccoli (about 1 med. head will yield 3 cups chopped broccoli) and celery to a boil over high heat.
- Reduce heat to medium and simmer until broccoli is tender, about 10 minutes.
- Stir occasionally.
- Meanwhile, melt butter in a large saucepan over medium heat and stir in flour, salt and pepper; cook for 1 minute.
- With a whisk or wooden spoon, add milk gradually, beating constantly to prevent lumping.
- (It will thicken like paste at first; keep beating in milk to thin it.) Bring to a boil.
- If you want a smooth soup, puree broccoli in blender.
- Now add broccoli mixture (smooth or chunky) into large saucepan with the milk.
- Remove from heat and stir in cheese.
- Serve immediately.
This recipe says "soup for the soul"....and THAT it IS!! My husband and I just loved it, and it has become a very favourite our home. It is so delicious, easy and quick to make, and so, so comforting and soothing. I chop the broccoli fairly fine and then use a potato masher on it once I put the cooked broccoli in the milk mixture, and it give just the right texture for us. We like it a bit on the chunky side, but not too chunky. With a piece of homemade bread, we find this soup hearty enough for supper. Thank you Lennie for sharing it with us!
I have made this soup so many times and experimented so many ways I I have only the following comments: I love this soup but find freezing it does not do it justice so I make the 1st part of the recipe (broth, veggie, celery (carrots, onion garlic optional) and puree and freeze for up to 4 months). I add carrots only when veggies are not at there peak. You can substitute a wide variety of veggies (cauliflower, asparagus, mushrooms, carrot, potatos,sweet potatoes, butternut squash) and prepare same way. For mushrooms and asparagus add one extra teaspoon of flour to the rue. I would recommend whole milk (though you can reduce to 3 cups with one extra cup stock) if you must with only mild taste difference.) You can substitute or blend in some cheeses (1/4-1/2c pepper jack to make it spicy, swiss or Munster, or 1/8c blue or Gorgonzola mixed with cheddar, parmesan). You can add a variety of seasonings if you wish (garlic with potato, squash, mushroom or cauliflower), sage with squash/sweet potato, thyme with broccoli, dill or ginger with carrot). Lastly you can garnish with a variety of items. I always freeze a small amount of uncooked veggies (tops from asparagus, silvers of carrot and mushroom, florets of broccoli and cauliflower, cubes of potato/squash.) These can be steamed or sauteed and placed on top of soup prior to serving. Because I have pureed the main soup this adds a nice texture. Also crisp leeks or shallots and/or crumbled bacon or sausage make great topping as well. Thanks Lennie!