There is something comforting about broccoli soup. This version is thickened with the cheese, but there is no added milk or cream, so it still has a lightness to it. I serve this for dinner with bread or rolls and a salad, but it would work well for a soup course, too. It is loosely based on a broccoli soup from a Williams-Sonoma cookbook, but I can’t for the life of me remember which one.
Broccoli Cheddar Soup
Serves 4 as a main course and 6-8 as a starter
1 yellow or white onion
2 T olive oil
1.25 pounds broccoli
1/4 C flour
5 C chicken or vegetable stock
1/2 t thyme, dried
1 T lemon juice
1.25 C cheddar cheese, grated
salt and white pepper to taste
- Peel onion and roughly chop.
- In a large sauce pan, heat up olive oil and saute onion for about 10 minutes until onions are soft and translucent. I like to sprinkle the onions with a smidgen of salt while they are sauteing.
- While the onions are cooking, chop and rinse broccoli. The soup is going to be pureed, so a rough chop is fine, but peel the thicker stems.
- When onions are finished, add the flour and cook for an additional minute, stirring well.
- Add 1 cup of the stock, mixing well to blend with the floury onions. When the liquid is smooth, add the rest of the stock, lemon juice and thyme.
- Bring to a boil, cover and reduce heat to keep the soup at a simmer for 10 minutes or until broccoli is tender.
- Turn of the heat.
- Puree the soup. If using an immersion blender, puree the soup directly in the pan. Or, if using a blender or food processor, puree in batches.
- Return the soup to the pan, if needed.
- Over slow heat, add 1 C of the grated cheese, 1/4 C at a time, whisking well to incorporate and melt the cheese into the soup.
- Season to taste with salt and pepper.
- Put in bowls and sprinkle with the remaining cheese.