Here’s a cream of broccoli soup that doesn’t use any cream or flour. The thick creamy texture comes from a couple of potatoes and a handful of cheddar cheese.
I enjoy making homemade soups almost as much as I love eating them. I’m always pleasantly surprised how quick and easy soups come together and how much the entire family loves them.
This broccoli cheese soup includes carrots, onions, garlic and potatoes in addition to the prerequisite broccoli and cheese. Additional ingredients include canola oil, Italian seasoning, soup stock and milk.
Get maximum flavor from herbs by sauteing them for just a minute. This is the moment when people throughout your house say “what smells soooo good?!”
If you have any leftover veggies in the fridge, soups are an excellent way to use them up. If they’re uncooked, saute them with the carrots and onions. If they’re already cooked, add them just prior to serving or pureeing.
An immersion blender makes quick work of pureeing soups. It’s one of my favorite kitchen tools.
In just moments the soup turns mooth and creamy!
Here’s the complete recipe.
- 1 Tbsp canola oil
- 1 onion, finely chopped
- 1 carrot, diced
- 3 cloves garlic, minced
- 2 potatoes, diced (peeling optional)
- 1 tsp Italian Seasoning (or 1/2 tsp thyme & 2 Tbsp parsley)
- 4 cups chicken or vegetable stock
- 3-4 cups broccoli, chopped (1 bunch)
- 1 cup milk
- 1 tsp Worcestershire Sauce
- 1 1/2 cup sharp/old cheddar cheese, grated
- 1/2 tsp black pepper
- dash cayenne pepper
- In a large soup pot, heat canola oil over medium high heat.
- Add onions, carrots and garlic and saute until soft about 2-3 minutes. Do not brown.
- Add potatoes and Italian seasoning and saute for 1 minute until herbs become fragrant.
- Add soup stock, stirring well and scraping any bits off bottom of pot.
- Bring soup to boil, then reduce heat and simmer for 5 minutes.
- Add broccoli (reserve a few florets for garnishing) and simmer for another 5-7 minutes until potatoes and broccoli are tender.
- Remove from heat.
- Use an immersion blender to puree soup or transfer to blender and blend until smooth.
- Return soup to low heat.
- Add milk and Worcestershire sauce.
- Add 1 cup of grated cheese, reserving 1/2 cup for garnish. Stir until melted.
- Taste and season with black pepper and cayenne pepper as desired.
- If soup is too thick, adjust by adding water, broth or milk to reach desired consistency.
- Ladle into soup bowls and garnish with reserved cheese and broccoli florets.
- By using well aged cheddar cheese you get more flavor for fewer calories.
What do you like to serve with a big bowl of soup like this?
Getty Stewart is an engaging speaker and writer providing tasty recipes, time-saving tips, and helpful kitchen ideas to make home cooking easy and enjoyable. She is a Professional Home Economist, author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, mom and veggie gardener.