Broccoli is such a great, nutritious vegetable filled with vitamins C, K, some B’s and Manganese. Enjoying it in a warm, comforting soup is a delicious way to maximize the nutrition you feed your body. It is so easy to create from scratch and will last up to a week in your fridge. When I made this batch, it didn’t have a chance to last that long though, as my son ate it for breakfast, lunch and dinner! Another successful recipe! Be sure to make a big batch, because it probably won’t last long in your home either!

Cream of Broccoli Soup with Cheddar

Ingredients:

• • 3 tblsp butter
  • 3 tblsp olive oil
  • 1 large onion diced
  • 2 garlic cloves chopped
  • 6 – 8 medium broccoli heads roughly chopped
  • 2 ½ -3 tetra packs, approximately 8 cups of chicken broth
  • 2 tsp salt
  • 1/4 tsp pepper
  • 1 tblsp grainy mustard
  • 1 tsp Sriracha
  • ½ cup parsley chopped
  • 2 cups of milk
  • 3 tblsp of cornstarch
  • croutons
  • 1-2 cups  cheddar grated
  • chives or parsley chopped

Instructions:

Pour 2 cups of milk and set aside until needed.

In a large stock pot, on low, melt: 3 tblsp butter and 3 tblsp olive oil ( the oil prevents the butter from burning).

Add: 1 large onion diced and 2 garlic cloves chopped. Cook, on medium, stirring often until clear, approximately 10 minutes.

I like to light a candle so I don’t cry quite as much when I chop the onions.

Roughly chop 6-8 medium broccoli heads and add to the stock pot.

Add: 2 1/2 – 3 tetra packs, approximately 8 cups, of chicken broth – enough to cover the broccoli.

Add: 2 tsp salt and 1/2 tsp pepper.   Add: 1 tblsp grainy mustard. 

Add: 1 tsp Sriracha.

Add: 1/2 cup chopped parsley.

Cover the stock pot with a lid and cook on medium for approximately 30 minutes or until the stalks are tender when you insert a sharp, pointy knife. Covering will prevent the liquid from evaporating.

Grate: 1-2 cups of cheddar while waiting for the broccoli to become tender.

Chop, or cut with scissors, either chives or parsley to use as a garnish later.

Turn the stove element off. Using an immersion blender, gently move around the soup until it becomes the desired smoothness.

• • • 

 When smooth, and still blending, slowly add 2 cups of room temperature milk.

Turn the element back on to medium.

Mix 3 tblsp of cornstarch into 1/4 cup of cold water, stir until smooth and then while the immersion blender is on, slowly add to the soup.

For about 10 minutes, be sure to watch your soup carefully, and with a wooden spoon, continue to stir and move back and forth gently along the bottom to prevent any clumps from forming.Ladle into bowls, and top with croutons, grated cheddar and chopped chives or parsley.   Mmmm enjoy your delicious soup!

I created a  YouTube video  showing how I make this delicious soup. If you are unsure of any of the instructions, you can watch me prepare Delicious Cream of Broccoli Soup with Croutons and Cheddar in real time, from start to finish. We can cook along together if you like. That would be fun!

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