I know, I know… when you hear the words “Broccoli Cheese Soup” you are probably envisioning something a little creamier, heavier…. more Panera-like. And don’t get me wrong, I love, love, love that version of broccoli cheese soup as well. But, when I was dreaming up this recipe I wanted something a little more fresh and light.
I also wanted to utilize the Sauce Veloute as a base and see where it got me. You can easily add some heavy cream at the end of this recipe if you just can’t do without – I won’t hold it against you… too much. This could easily be a light first course or could be the main event, if you wanted. It is hearty and chock full of amazing nutrients. Enjoy ~
I used broccoli crowns. After rinsing, I took two and cut them into small bite sized pieces to be added at the end. The rest of the broccoli will be added into the vegetable broth, boiled and pureed into the main part of the broth.
In a large saucepan, saute a shallot in butter until softened.
Add vegetable broth and the rest of the broccoli, which can simply be cut up into large chunks.
Let boil for 30 min. While it is boiling you can make the Sauce Veloute. Remove from heat and let cool. Then puree in small batches and return to sauce pan.
Slowly combine Sauce Veloute and pureed broccoli broth base.
Then add the bite sized chunks of broccoli, cheese, salt and pepper.
This would also be the time to add heavy cream or some flour to thicken, depending upon the consistency or to reach a creamier soup.
Serve with a warm, crusty baguette.
I hope you give this recipe a shot and feel free to make it as creamy and cheesy as you want …. or as light and broccoli-y as you want. This is a great base to build off of! Recipe includes how to make dairy-free and Whole30 compliant!
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Ingredients
- 2 tablespoons butter, sub ghee or plant-based butter
- 1 shallot, diced
- 64 ounces vegetable broth
- 5 broccoli crowns, 2 cut into bite-sized chunks; 3 cut into larger chunks to be boiled
- 2 cups sauce veloute
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon all-purpose flour, sub arrowroot powder (optional to help thicken)
- 1 cup heavy cream, optional
Instructions
- Sauté: In large saucepan, add 2 tablespoons butter to melt. Add diced shallots and let sweat until softened.
- Simmer Broccoli: Add 64 ounces vegetable broth and bring to boil. Add the 3 broccoli crowns cut into large chunks and boil for 30 minutes.
- Sauce Veloute: Make 2 cups sauce veloute in a separate saucepan.
- Blend: Once the broccoli has boiled for 30 minutes and is sufficiently softened, remove from heat and let cool. In small batches, add this soft broccoli to a blender and blend until smooth or use an immersion blender.
- Combine: Put puréed broccoli back in the large sauce pan and and slowly stir in the sauce veloute. Add cheese, 2 teaspoons kosher salt and ½ teaspoon ground black pepper and ensure cheese melts. Add broccoli chunks (the small, bite-sized). Let simmer for 10-15 min or until the broccoli is softened, but firm.
- Adjust: At this point, check the consistency. If you want it thicker, but do not want to add cream, throw in some flour and stir continuously until broken down. If you do want it creamier and and – you know what to do – add cream a little at a time until you have reached your desired creaminess and you can also add some more cheese.
- Serve: Enjoy with a warm baguette.
Nutrition
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