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Broccoli Soup Recipe

Updated on May 18, 2013

Vote for Broccoli Soup

4.8 stars from 5 ratings of Broccoli Soup

Your Floret of Nutritional 411 for this post:

"Broccoli--though not exoccoli--is within an inach--of being spinach" (ANON, but probably not Popeye)

Somewhat predictably, broccoli starts today's line-up, and despite the bad rap the Bush family gave it--way to go, Bush, yet another swing and a miss!---this flowering stalk is a virus-kicking veggie extraordinaire. A go-to for me, I like the cruciferous vegetable any way but raw, and as head cheerleader for the mean green, I'll give you a "Y" it tops my personal pyramid.

Beyond vitamins' A and C, broccoli is loaded with isothiocyanate phytochemicals, and if that first term sounds unpronounceable--it is--but more remarkably, it puts the fight in phytochemicals. (go team!) A cancer kicking,tumor trouncer, the fiber broccoli provides helps prevent diabetes & cardiovascular disease, while the sulforaphane it brings to the table keeps your airways clear for take-off.

The Results!

Source

The Ingredients:

Recipe in Rebus:

left to right, top to bottom veggie prep--fine dice
left to right, top to bottom veggie prep--fine dice
left to right, top to bottom broccoli prep
left to right, top to bottom broccoli prep
oil & butter melt
oil & butter melt
saute veggies all at once--layering not necessary
saute veggies all at once--layering not necessary
cover & simmer on low until tender (ish)
cover & simmer on low until tender (ish)
cheese stands alone
cheese stands alone
cube it for quicker assimilation
cube it for quicker assimilation
add flour to saute
add flour to saute
blend well & cook for a couple minutes
blend well & cook for a couple minutes
add chicken stock
add chicken stock
add buttermilk
add buttermilk
add cheese
add cheese
add ground chile
add ground chile
taste--and add bouillon if desired, adjust chile, too
taste--and add bouillon if desired, adjust chile, too
add raw broccoli & cook to desired doneness
add raw broccoli & cook to desired doneness

Cook Time

Prep time: 15 min
Cook time: 30 min
Ready in: 45 min
Yields: 2 quarts, give or take

Ingredients

  • 2 lbs. broccoli
  • ½ lb American cheese
  • ½ lb Velveeta cheese
  • 4 cups NS chicken stock
  • 1 cup buttermilk
  • 1 cup shallots, diced
  • ¾ cup celery, diced
  • ¾ cup carrots, diced
  • 2-4 TBSP. olive oil
  • 2-3 TBSP. butter, (or butter substitute)
  • 1 tsp. ground arbol chiles, (cayenne pepper can be substituted)
  • 1 double cube Knorr chicken bouillon, optional
  • salt & pepper to taste

How to Do It:

  1. Grab your shallots, carrots & celery and dice all three pretty fine. Since this is a soup, I use the food processor for the shallots and carrots, but dice the more fibrous celery by hand. Set aside. It isn't necessary to keep these veggies separate, as all cook at once.
  2. Cut broccoli into bite-size florets, but don't pulverize it. Pare skin away from broccoli stalk & cube. Set aside out of the way, since you won't add this to the soup until last..
  3. Melt butter and oil in pot at medium high heat.
  4. When sizzling, add the veggie mix. Stir and cover, cooking until shallots are translucent, and other veggies somewhat tender. (but not mushy!) You should have just enough time to--->
  5. Get your cheese on. Grab your packs of oh-so-natural, cheese-like product, and remove plastic coating from individual slices. Careful not to mix this up with product when tossing away! (lol) Then cube whatever it is you didn't toss, and head over to the stovetop.
  6. Sprinkle flour onto veggies, and stir. Cook for a minute or two.
  7. Add chicken stock, and stir well.
  8. Add buttermilk, and stir. Let it reduce about 5 minutes, stirring intermittently.
  9. Add cheese cubes in increments--adding a handful & allowing to melt into mix before adding a little more, stirring after each addition.
  10. Add your ground arbol chiles judiciously, but DO add them. It really is best to use these instead of cayenne, because they add a complexity cayenne fails to bring to the pot. (You can find this spice in the "Mexican" section of your grocery store)
  11. Stir well, and taste. If you want, go ahead and add your bouillon cube at this point. Let dissolve, and stir.
  12. Add broccoli, and cook about 5 minutes more, depending on desired crispness to finished broccoli.
  13. Dish into bowls, add a zesty muffin or some crackers, and grab a spoon!

Serve & Enjoy!

Source

Comments

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    • Kathryn Stratford profile image

      Kathryn 

      5 years ago from Manchester, Connecticut

      I love broccoli cheese soup! And that reminds me that I didn't get any of that vegetable this past grocery trip! The next time I have it, I want to try this.

      Thanks for sharing this with us, and have a spectacular day!

      ~ Kathryn

    • peachpurple profile image

      peachy 

      5 years ago from Home Sweet Home

      awesome recipe my friend. I love your food presentation. You should appear in Martha Stewart cooking show. Such a brilliant soup recipe shouldn't be missed! Including the cheese into broccoli soup looks yummy and i am sure everyone in the household would be slurping up the bowl to the last drop! Voted up

    • CharronsChatter profile imageAUTHOR

      Karen Robiscoe 

      5 years ago from California

      the broccoli for the health--and the cheese for the tasty...;) Thank you for saying, my dear. Your cooking know-how makes it an extra nice compliment.

    • Vacation Trip profile image

      Susan 

      5 years ago from India

      This seems to be very healthy and tasty recipe. can`t wait to try this out. Thank you for sharing.

    • CharronsChatter profile imageAUTHOR

      Karen Robiscoe 

      5 years ago from California

      Hi Rose! By any other name, that's a wonderful thing to say! I am glad to hear you are a broccoli advocate--it so often needs defending, and besides. It's got to be one of the healthiest green veggies a person could eat! Thank you for your kind words. :)

    • CharronsChatter profile imageAUTHOR

      Karen Robiscoe 

      5 years ago from California

      thanks, Crafty Kid. I agree that soup is easy to slurp down--and barring hungry kids--a great way to get your calories on. Interesting fact: supposedly soup consumers lose weight! Maybe because less calories are consumed because it's hot...? I dunno for sure, but remember reading that in Cosmo or somewhere once, and deciding it was gospel..hehe...good enough excuse!!

      Thank you for your nice compliment, and friendly anecdote!! Hope your weekend is restful & creative..:)

    • kidscrafts profile image

      kidscrafts 

      5 years ago from Ottawa, Canada

      This looks just delicious Charron! I love the way you take the time to have all the pictures for the different steps of your recipe but you also explained what is good in the broccoli even if it is unpronounceable!

      Soups are my favourite dishes. One time (a long time ago) when my kids were quite young, I decided to prepare the soup for dinner before lunch time..... big mistake, I ate the whole thing for lunch and in the afternoon.... I just couldn't resist!

      In Belgium they also prepare nettle soup; nettle grows everywhere on the sides of the road, so it's quite easy to pick it up. I remember that my mom asked me to bring some at one point..... with gloves :-)

      Thank you so much for this other great recipe!

      Definitly voted up, awesome and delicious :-)

      Enjoy your weekend!

    • rose-the planner profile image

      rose-the planner 

      5 years ago from Toronto, Ontario-Canada

      Great article! I enjoy most vegetables but I do like broccoli quite a bit. It tastes great even raw in salads or with dips. Raw or cooked, it's still one of my favourite vegetables. The recipe looks delicious! Thanks for sharing.

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