Saturday, June 4, 2011

Broccoli Cheese Soup

Growing up one of my fav restaurants served the best broccoli cheese soup. Every year, when I return to Houston,  I eat there...Until now - because the recipe below BLOWS my hometown's soup out of the kettle!

I added cauliflower because I am trying to eat more non-diary forms of calcium. I swear even the most suspicious children will not be able to taste it if you puree it finely enough.

Hope you enjoy and let me know your thoughts!

Broccoli Cheese Soup

Serves 5

* 5 tablespoons unsalted butter
* 1 cup yellow onions
* ½ teaspoon salt
* ½ teaspoon freshly ground white pepper
* ½ teaspoon minced garlic
* ½ teaspoon chopped fresh thyme leaves
* 5 tablespoons all-purpose flour
* 4 cups veggie broth
* 1 cup pureed cauliflower (steam, puree until fine/smooth)
* 1 head of fresh broccoli (finely diced)
* ¼ cup heavy cream
* ½ cup reduced fat milk
* 1 ¼ cups shredded sharp Cheddar
* Croutons, for garnish

In a medium pot, melt the butter over medium-high heat. Add the garlic, thyme, onions, salt and pepper, stirring, until soft, 3 minutes. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes.

Slowly add the veggie stock, whisking constantly, and bring to a boil.

Add pureed cauliflower

Reduce the heat and simmer until thickened, about 5 minutes.

Add the broccoli and cook, stirring, until tender, for 10 minutes.

Remove the pot from the heat and puree with a hand-held immersion blender. (Alternatively, in batches, puree in a blender or food processor and return to the pot.)

Add the milk and cream. Bring to bare simmer to heat through. Add the cheese and cook over low heat, stirring, until melted.

Remove from the heat and ladle the soup into bowls. Sprinkle croutons over the top of the soup and serve immediately.


* 1 cup 1/2 to 3/4-inch cubed olive bagette
* 2 tablespoons extra-virgin olive oil
* 2 tablespoons finely diced parsely and basil

Preheat the oven to 400 degrees F.

Place the bread in a medium bowl and toss with oil, garlic, and herbs. Spread evenly on a small baking sheet and bake, stirring twice, until light golden brown on top, about 10 minutes. Remove from the oven and cool slightly before serving.

Yield: 2 cups

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