How to Make Cream of Broccoli Cheese Soup
Daniel has informed he only likes broccoli after an attempt at forcing asparagus down his throat. It was not my shiniest parental moment, and he won the battle but I will win the war!
Daniel will be a vegetable lover when he grows up, if it is the last thing I do!
I am determined!
- 1/2 cup (1 stick) unsalted butter
- 1 onion, diced
- two crushed garlic
- 4 heads broccoli, cut into florets
- Kosher salt and freshly ground black pepper, to taste
- 4-6 cups vegetable (or chicken) broth (or water with Knorr cubes)
- 1 cup shredded cheese (cheddar)
- 1 cup sour cream or creme fraise
Melt butter in a large soup pot, brown onions on medium low, until translucent. Add in your garlic and stir for a few minutes. Add in your broccoli, broth, seasonings, and cook for about 45 minutes or until the broccoli is completely soft.
Using your handheld mixer, blend until completely smooth. Stir in your cheese. Stir until the cheese is completely melted. Add in your sour cream (creme fraise) and serve.
This is not a low calorie soup, but I am cooking for my bean thin of a son, lanky and long with no fat on his body. He is my pre-teen eating machine.
To reduce calories you can always make a roux. After you cook the onions and garlic, add in two tables of flour and stir. Replace broth with milk and place your broccoli in to cook. Then simply blend together and add you cheese.
Eva’s Tip serve with croutons and extra cheese on top. The kids love it! For an extra level of flavour add 1/4 teaspoon of thyme and 1/2 cup parmesan cheese.
The biggest difference between this and Campbell’s version is the amount of salt. 180mg in the original. Here you control the salt.