About this Recipe
There are many creamy broccoli soup recipes on the internet, and over the years having an online presence we have noticed it is one of the most popular soup recipes people are looking for. We hope you will try and enjoy our version. We have added potato to our recipe to give a bit more substance to the soup. Whenever you make a creamed soup or soup that has cheese added into it, you must be more mindful of the cooking process. When you thicken soups with these items, they have a tendency to scorch if your heat is too high or if you are not stirring as they are thickening. This soup is perfect without the cheese but as we all know, broccoli and cheese go together like peas and carrots so it is a lovely addition to be sure. Add the cheese at the very end, after the soup has cooked. Just sprinkle grated cheese into the soup and let the residual heat from the soup broth melt the cheese bits.
1. We like using a hand immersion blender when making sauces to mix the flour into the liquid so there will not be lumps. If you don't have an immersion blender, you can use a jar with a lid and shake the mixture vigorously until you see it is nice and smooth.
2. For reheating soups, always just reheat the amount you want to serve at that time.
3. You can substitute non-dairy milk and use vegan cheese, but the texture of the soup will be different than using dairy products. We mainly drink almond milk and we do use it in our soups, but it does not have the same fat content as dairy milk does so when you use for creaming it does not emulsify the same.
Our Corn Chowder Soup was made with almond milk and you can see the difference in the photos of how the soup will appear as opposed to using dairy milk.
If you would like to serve something baked with this soup our Navajo Cornbread is a perfect compliment in flavors.
We also really love to bake Soda Biscuits to serve with a fresh pot of soup.
Makes 10 cups
4 Tablespoons butter
1/2 large white onion, diced
1 large russet potato or enough potatoes for 2 cups when cut and cut into small cubes
8 cups chicken broth (2-946ml tetra packs - we used Pacific brand)
3/4 cup cream 10%, or you can use a lighter milk
1 teaspoon salt
1/2 teaspoon pepper
2/3 cup all purpose flour
4 cups fresh broccoli florets, washed and cut into small pieces
1 cup grated cheddar cheese
1. In a Dutch oven or large soup pot, melt 2 tablespoons butter. Add the diced onion and cook on medium low heat until the onions are soft.
2. Add 4 cups chicken broth and the potatoes and bring to a boil, then turn back down to a simmer and cook for 10 minutes or until the potatoes are cooked through.
3. Meanwhile measure 1 1/2 cups chicken broth into a large measuring cup. Add the flour, salt and pepper and use a hand immersion blender to mix into a smooth texture.
4. Stir the milk into the broth/flour mixture. Set aside.
5. Check to be sure the potatoes are cooked through and when they are, stir in the blended broth/flour/milk mixture and the broccoli bits.
6. Stir in half of the remaining broth and add the final 2 tablespoons of butter to the soup. Stir together and add the remaining broth.
7. Now that you have creamed the soup you do the final cooking on a lower heat and you need to stir while it is simmering. Creamed soups will stick to the bottom and burn if the heat is too high or you don't keep watch and stir. Small pieces of broccoli only takes about 5-6 minutes to cook. It is better if they are not mushy so after 5 minutes, do a taste test and as soon as the broccoli is tender shut off the heat.
8. You can eat the soup as is, or once you have shut off the heat, you can add grated cheese, spooning it into the entire pot, or you can add the cheese to individual servings if there are those that do not want cheese in their portion.
Cheese Things... The cheese you choose will be a powerful influence in the flavor and texture in a finished dish. Mild cheeses are appropriate for fillings and be mindful that strong cheeses will lend their characteristics to a sauce. Cheese will form strings if they are overheated or cooked too long, plus rich cheeses are high in fat so are not always suitable for every recipe. You will often see us saying use a cheese of your choice in many of the recipes we offer and it is fine to do so but if you are substituting cheeses you should know the tendency of a cheese you plan to use. Mozzarella is popular for pizza because of its moisture and elastic ability. We have come to expect a cheese that stretches when you bite into a pizza. Some cheeses are very bland, but melt well such as a Monterey Jack cheese, so are popular for quesadillas. Cheddar cheeses are more oily, but higher is flavor, so are often added to recipes.
Processed cheeses lack in flavor compared to fresh cheese and processing means they have had additives and agents put into them which may make packaging convenient, but has no comparison to natural cheeses. Vegan cheeses are gaining popularity and are on the rise. Locally we have two companies making cheese from cashews and almonds. These are outstanding products and like other specialty cheeses the price is up there, but if you are not wanting or able to eat dairy, it is wonderful to finally be able to find some alternatives.