Throw it all in a pot, and you're about 20 minutes away from a creamy, cheesy bowl of comfort that's just 300 calories. See for yourself how easy (and creamy!) it is in this cooking video!
I did say I promised to do more "green" recipes, didn't I? Plenty of green in this soup . . . and CHEESE, too!
But seriously, I joke about this being cheesy, and there definitely IS cheese flavor in this. But because of the way I make this, it's creamy and cheesy, but it's still very healthy.
You'll find many creamy broccoli soups are made with a roux, being melted butter mixed with flour, which thickens the soup. You'll also find many creamy broccoli soups made with cream.
This soup uses neither of those. Broccoli that's been pureed is smooth and creamy anyway, and I use potatoes to thicken the soup. Works super well! You can see for yourself how super easy this is to make and how lovely and creamy it is in this little video I made. Baby hands alert! (Not as bad as the extreme dosage of baby hands in the Ham and Cheese Puffs video. That was seriously extreme. My family burst out into wild laughter when I showed them that video!)
So now that I'm done talking up how healthy this is, I can revert back to what I'm really good at — emphasizing the cheesiness. Honestly, I promise you, there is not a ridiculous amount of cheese in this. Two cups of cheese might sound like a lot, but it's not. It's around 150 grams or five ounces if you use freshly grated cheese. Which I do for this recipe, because it melts more easily into the soup.
I use most in the soup, but I reserve a bit to plonk on top of the soup. Because by the time the soup gets to the table, that extra cheese starts to ooze so your first spoonful of the creamy soup looks like this . . .
Here's a photo from another time I made this soup. You can see that I didn't puree it quite as much as in the version above, so there are still little specks of dark green in the soup from the broccoli.
PS I've made this an unusual number of times recently, even though it's (supposed to be) Summer here in Sydney, Australia, because A) the weather has been unusually wet and miserable, and B) I keep finding broccoli on special.
Because it's so fast to make, one of those "throw it all in the pot"-type recipes, I made it for lunch the other day and got inspired to serve it up in teacups to take a pretty picture. But let's be very clear about one thing. One little teacup of this soup was not my lunch. It was more like three.
Hey — remember, it's healthy!
— Nagi x
PS The "greenness" of your soup will differ depending on the greenness and quality of broccoli you use. You can see that in the top two photos, the color is more like pea soup, whereas the green color in the photo below is more olive.
- In the top two photos in this post, I pureed the soup very well. In the bottom two photos, I did not puree it quite as much. It's quite smooth, but there are still dark green flecks of broccoli in the soup. Puree the soup to your taste.
- 4 cups chicken broth/stock
- 1 1/2 cups milk (I used low fat)
- 2 garlic cloves, minced
- 1.4 pounds/700 grams broccoli, cut into smallish florets
- 1 onion, diced (brown, white yellow)
- 2 potatoes, peeled and diced into ⅔-inch/1.5-cm cubes
- 2 cups cheddar or tasty cheese, preferably freshly grated about 150 grams/5 ounces
- Salt and pepper
- To Serve (optional)
- Cream, for drizzling
- Extra grated cheese
- Bring the broth, milk, and garlic to a boil over high heat in a large pot.
- Add broccoli, onion, and potatoes. Bring to simmer, then place the lid on, turn the heat down to medium high, and cook for 20 minutes or until the broccoli is soft.
- Take the pot off the stove. Puree using a blender until smooth, or to taste (Note 1).
- Add cheese, a handful at a time and stirring after each addition until mostly melted.
- Adjust seasoning with salt and pepper.
- Ladle into bowls. Drizzle with cream and top with extra grated cheese, if desired.
- Serves 5
- Calories per serving