Creamy Broccoli, Vegetable and Cheese Soup

I love broccoli cheese soup, but most of the time it’s too heavy for my liking. l decided to try my hand at finding another way of thickening the soup unlike the usual butter and flour roux. My other goal was to see how little cheese I could get away with without losing any flavor or texture.

I thought it would be great to add more flavor by adding some other vegetables to the soup. This creamy, velvety soup is still comforting and hearty. I pan roasted some of the broccoli to add some texture to the soup while pureeing the rest of it.  This way, the broccoli retains it’s vibrant green color and roasting the broccoli brings out it’s flavor.

Yields: 6-8 servings

Ingredients:

1 Tablespoon butter

1 onion, finely diced

1 carrot, shredded

1 garlic clove

2 small or 1 large potato, peeled and chopped into 1/2 inch cubes

2 broccoli stalks, florets removed and the stalk peeled from hard outer layer and cut into 1/4 inch slices

1 cup of caulifolower florets

1 small zucchini, coarsely chopped

1/2 cup canned diced tomatoes, drained

4 cups chicken or vegetable broth

1/2 cup milk

1/4 cup heavy cream

3 oz cheesy, cheddar or colby jack, grated

4 Tablespoons parmesan cheese, finely grated

Melt 1 Tablespoon butter in a medium pot. Cook onions, season with salt, covered on medium heat until softened, 5-7 min. Add the carrots, potatoes and garlic.  IMG_6270 Add the chicken broth. Cook for 5-7 min. Add the broccoli, cauliflower, zucchini, and tomatoes, reserving 1 – 1 1/2 cups of broccoli florets IMG_6279 Add the milk. Cook until all the vegetables are cooked through. Puree the soup in the food processor or an immersion blender. Meanwhile, in a nonstick skillet with 1 Tablespoon of oil, cook the broccoli on medium high heat for about 5 min, until the broccoli is beginning to brown and the little florets begin to curl.  IMG_6291 Add 1/4 cup of water, cover the skillet and steam the broccoli until it’s tender but still bright green.

You can also add 1 small minced garlic clove to the skillet right before adding the water, cooking for about 30 seconds first.

Return the pureed soup to the pot, add the cream and the cheese. Season with salt and pepper. Garnish with the broccoli and chopped tomatoes. IMG_6331

Creamy Broccoli, Vegetable and Cheese Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soups
Serves: 6-8
Ingredients
  • 1 Tablespoon butter
  • 1 onion, finely diced
  • 1 carrot, shredded
  • 1 garlic clove
  • 2 small or 1 large potato, peeled and chopped into ½ inch cubes
  • 2 broccoli stalks, florets removed and the stalk peeled from hard outer layer and cut into ¼ inch slices
  • 1 cup of cauliflower florets
  • 1 small zucchini, coarsely chopped
  • ½ cup canned diced tomatoes, drained
  • 4 cups chicken or vegetable broth
  • ½ cup milk
  • ¼ cup heavy cream
  • 3 oz cheesy, cheddar or colby jack, grated
  • 4 Tablespoons parmesan cheese, finely grated
Instructions
  1. Melt 1 Tablespoon butter in a medium pot.
  2. Cook onions, season with salt, covered on medium heat until softened, 5-7 min.
  3. Add the carrots, potatoes and garlic.
  4. Add the chicken broth. Cook for 5-7 min.
  5. Add the broccoli, cauliflower, zucchini, and tomatoes, reserving 1 - 1½ cups of broccoli florets.
  6. Add the milk. Cook until all the vegetables are cooked through.
  7. Puree the soup in the food processor or an immersion blender.
  8. Meanwhile, in a nonstick skillet with 1 Tablespoon of oil, cook the broccoli on medium high heat for about 5 min, until the broccoli is beginning to brown and the little florets begin to curl.
  9. Add ¼ cup of water, cover the skillet and steam the broccoli until it's tender but still bright green. You can also add 1 small minced garlic clove to the skillet right before adding the water, cooking for about 30 seconds first.
  10. Return the pureed soup to the pot, add the cream and the cheese.
  11. Season with salt and pepper.
  12. Garnish with the broccoli and chopped tomatoes.

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Comments

    • says

      I was pleased as punch when my experiment turned out well. The texture is awesome and the flavor is really great with all the other vegetables added in. I was going to use cheddar, but I sent Sergi to the store and he came back with Colby Jack:)

  1. Marina says

    Why oh why didn’t I check your site for a broccoli soup before using a random recipe off Pinterest?! I was, of course, disappointed in the outcome, It had way too much flour (should have listened to my instincts). I am going to try your version after I bring myself to throw out the one that’s hanging out in the fridge…

  2. says

    I just made this wonderful soup. I had neither cauliflower nor zucchini, so I just added more broccoli. The soup turned out rather green, but when my 4 year old asked for more, I knew it was a success. Thank you for the recipe. Pinned.

  3. Mila L. says

    I was wondering if double batch is made, if it will freeze OK for future? I’m trying to find some recipes that freeze well to avoid eating out or buying too much junk to keep up with our busy family life.

    • says

      I’ve never frozen this soup, although as a general rule of thumb, I don’t freeze anything with potatoes, since they have a funny texture after freezing.
      Here is a list of recipe ideas that you can look through for Freezer Cooking.

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