This is our favorite recipe and it’s gluten-free too! The Broccoli itself provides the thickness. We have a more traditional recipe below.
Wash, trim and chop 3/4 pound Broccoli (peel and use the stems, too). In a soup pot sauté Broccoli with 2 Tablespoons Olive Oil, season with salt and pepper. Cook until just tender. Add 2 cups Chicken or Vegetable Broth, cover and simmer for 15-20 minutes.
Turn off the heat and add 1 cup Cream, Whole Milk or Coconut Milk and 1/2 cup grated Sharp Cheddar Cheese. Use an immersion blender to puree the soup to desired consistency (some like it smooth others like it a little chunky). If you don’t have an immersion blender a food processor or blender will do but put an immersion blender on your wish list, they are great!
Creamy Broccoli Cheese Soup
Wash, trim and chop 3/4 pound Broccoli, peel and use the stems, too. In a soup pot sauté with 2 Tablespoons Olive Oil, season with salt and pepper, cook until just tender.
Add 2 cups Chicken or Vegetable Broth, cover and simmer for 15-20 minutes.
Turn off heat and using an immersion blender puree the soup base until desired consistency (some like it very smooth others like a little chunky). If you don’t have an immersion blender a food processor or blender will do but put an immersion blender on your wish list!
Make a roux: melt 3 Tablespoons Butter in a saucepan, stir in 3 Tablespoons All-Purpose Flour. Cook for 2-3 minutes over medium-low heat until the Flour is incorporated into the Butter. Whisk in 1 cup Cream, Whole Milk, or Coconut Milk, stir and cook for 5 minutes until Cream Sauce thickens. Stir in 1/2 cup grated Sharp Cheddar Cheese, stir until Cheese is melted. Check for seasoning and add salt/pepper as necessary. Blend into the Broccoli Soup and reheat just before serving.
