broccoli cheese soup…

I just have to begin by saying a big “Thank You” to all of the kind comments, retweets, favourites, FB shares and private emails yesterday after the post about what JHSS Junior Football Team did for me on Wednesday. I really felt the love and I really appreciate it!

I think that Broccoli Cheese Soup is one of our families favourite soups. So simple to make and so flavourful when it is done. There is always a request for it as soon as the fall starts to set in. Especially with the kids coming home from a cold football practice after school. I love hearing the moans and groans out of their mouths when they walk in the door and know they are smelling one of their favourite soups!

It is very simple to make and I really don’t have a recipe but I will try to give you what works for me when making this soup.


017The ingredients are fairly simple.

2 large bunches of broccoli

2 large carrots

1 large russet potato

5-7 long stalks celery

2 large onions

3 tablespoons olive oil

1 box of chicken broth or 4 cups of homemade chicken broth

4 cups water

1 cup old cheddar

1 cup half and half cream

1 tablespoon pepper

1 tablespoon garlic powder

1 teaspoon salt

2 large bay leaves

In a large stock pot, place your 3 tablespoons olive oil. Let it warm slowly over low heat. While olive oil is heating, chop your celery, carrots and onions coarsely and place in stock pot with the olive oil to sweat a little and caramelize just a touch. This usually takes about 15 minutes on medium heat. Then place your four cups of chicken broth (store bought or homemade) and four cups of water over the onions, celery and carrot. Turn the pot up to high and bring it to a boil. While waiting for the water to come to a boil; add the garlic powder, salt, pepper and bay leaves. Stir it all together. Once the pot is up to a boil; add the broccoli using the florets and stems of the broccoli. Peel your potato and cube it up, adding it to the boiling pot. Let it simmer at medium heat for approximately 15-25 minutes. Now you turn off the pot and let it sit there. Yes, just sit. Don’t taste it, don’t stir it and don’t touch it at all!! Just let it sit for about 4-6 hours. Once it has sit for that long, fish out your bay leaves. You don’t want them to get pureed with the rest of this yumminess! Now turn your pot on medium heat and bring to a slow, low boil. Then with a food processor or an immersion blender, blend that soup until it is lovely and smooth. Once it is pureed and smooth, add your 1 cup half and half cream and the 1 cup of cheddar. Turn off the heat to the soup and serve immediately.

When serving your soup add a small amount of grated cheddar as an added touch.



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