I’m on a mission to turn all of my favorite soups vegetarian. You might think that broccoli cheese soup is a safe bet. But…it’s actually made with chicken stock most of the time. Even the soup at Panera has chicken stock. You don’t have to miss out, though. I promise this soup is just as good as any you’ll get out-and it’s totally easy to make!
Just take chop up a medium size onion, a celery stalk and two carrots. Use your mini chopper if you have one to make this a snap. Cook over medium heat in a large sauce pan with two tablespoons of butter. Once the veggies are nice and soft add two cups of vegetable stock and two cups of half and half, milk or cream. (Just use whatever you have on hand.) Add half a pound of broccoli. (Or get in some extra veggies like I did and just throw in a whole 10.5 ounce bag of frozen broccoli.) Simmer for about half an hour. You can pretty much ignore the soup at this point, other than an occasional stir. After simmering, puree with an immersion blender. Throw it in a regular blender if you don’t have an immersion blender. Now just stir in two cups of cheese and your soup is ready to season. Add salt, pepper and nutmeg to taste. I also throw in a little cayenne, but that’s me. I put cayenne in everything…The soup freezes up well, so feel free to make a big batch and you’ll be prepared for the next rainy day!
- 1 medium onion
- 2 carrots
- 1 rib of celery
- 2 tablespoons butter
- 2 cups vegetable stock
- 2 cups half and half
- ½ pound broccoli
- 2 cups sharp cheddar cheese
- salt, pepper and nutmeg
- Chop carrots, celery and onion.
- Melt 2 tablespoons of butter in pan.
- Add carrots, celery and onion.
- Cook over medium heat until veggies are soft.
- Add two cups of vegetable stock, two cups of half and half, and a half pound of broccoli.
- Simmer for 30 minutes, stirring occasionally.
- Puree with an immersion blender.
- Add two cups of sharp cheddar cheese.
- Season with salt, pepper and nutmeg to taste.