This cream of broccoli cheese soup is a rich soup with delicate color and flavor. Serve it with a green salad and hot sourdough for a memorable winter meal. The dark green flowerettes added to the soup at the last minute make this pale green soup very interesting. Leftovers can be carefully reheated but the soup does not freeze well. However, there is usually not enough left to consider freezing. We often add pieces of cooked chicken to this soup a few minutes before adding the cheese.
Cream of Broccoli Soup Ingredients
2 quarts vegetable broth or hot chicken bone broth, simmering in a soup pot
2 tablespoons butter
1 large onion, diced
3 cloves garlic, minced
2 teaspoon dried marjoram
5 stalks celery, finely chopped
6 cups broccoli broken into small flowerettes
4 tablespoon flour or thickener of choice
1 1/2 – 2 cups whipping cream
3 tablespoon dry white wine (optional)
3 cups grated Monterey jack cheese
Salt and pepper
Cream of Broccoli Soup Steps
Melt butter in a large skillet. The skillet needs to be large enough to accommodate all the vegetables and have a tight-fitting lid.
Saute the garlic for 1 minute, stirring constantly.
Add the onion and marjoram sauteing until the onion is transparent, stirring every few moments.
Add the celery along with a cup of bone broth. Cover the skillet and cook for about 5 minutes.
Lift the lid and add all but 2 cups of the broccoli. Add more broth if necessary. Don’t let the veggies dry to the point of sticking to the pan. You will lose the delicate flavor. Put the lid back on and cook an additional 5 minutes. Broccoli is not a vegetable to over-cook. It turns a dark brown-green and the flavor changes when allowed to cook too long. The concept of this soup is based on broccoli that is still green and sweet-tasting.
Place the veggies in a food processor with 2 cups of bone broth and puree. Be careful! This is hot.
Stir the pureed veggie mix into the hot bone broth that is simmering on the stove. Add the wine, if you are opting for it. At this point, the alcohol will cook out before serving the soup.
Add the additional flowerettes and cook for about a minute. These flowerettes will stay bright green.
Briskly stir the flour into the whipping cream with a wire whip and slowly add to the soup pot, stirring all the while. If the soup is too thick, add more broth, water, or milk.
Stir in the cheese and turn off the heat. (If you have made enough soup for two meals, pull out enough for the second meal and then add the cheese to the soup for day one. Cheese does not always reheat nicely.)
Test for salt and pepper. Make your adjustments.
Serve hot. Garnish with a bit of fresh basil of parsley. To reheat, use the lowest possible flame and take some time to do the job. Stir often to prevent sticking and burning. Do not bring the soup to a boil.