Portions: 4 portions Calories: 619kcal |
I can't say no to soups, because I love them. Just ask anyone who knows me. So I made this simple and satiating cream of broccoli soup with potato and cheese for myself and wrote the recipe for a reader who asked for it. It's the best broccoli soup I've ever tasted.
By - Revised . Original May 18, 2014.
Cream of Broccoli, Cheese, and Potato [Video+Recipe].
Why we ❤️ it
- This wonderful gluten-free cream of broccoli soup is full of cheesy flavor, creamy, rich and smooth.
- It contains few ingredients and is very easy to make.
- With several types of cheeses, it is a favorite of cheese lovers.
- You can add additional herbs and spices if you are feeling adventurous and feel like experimenting a bit.
- You can make several substitutions which I list in the notes to suit your taste.
Cream of Broccoli, Cheese, and Potato [Video+Recipe]
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Utensils and tools
Ingredients
- 3 tablespoon butter, (salted)
- 1 white onion, (large), diced
- 1 pound potato, [0.45 kg], Yukon gold or Russet, diced
- 1¼ quart chicken stock, or vegetable stock [1.5 lt], divided
- 1 head broccoli, [0.45 kg] , cut into florets
- 2 cups whole milk
- 1½ teaspoon salt, or to taste, divided
- 1 teaspoon black pepper, (freshly-cracked, or ground)
- 1 bunch flat parsley
- ½ cup cream cheese
- 1 cup grated Mozzarella cheese, or white cheddar
- ¼ cup freshly-grated Parmesan
Video
Preparation
1. Cooking vegetables
In a pot heat the butter over low heat. Add the onion to the melted butter, followed by potatoes, and sauté stirring until the onions start to become translucent.Add 3 tablespoons of vegetable or chicken broth and cover with a tight-fitting lid. Simmer until the potatoes are cooked through, stirring and adding broth by the tablespoon as it becomes necessary.Add the remaining broth and the broccoli. Increase heat to medium and bring to a boil. Once it has come to a rolling boil, remove it from the heat. Let the preparation cool to room temperature.
2. Blending the soup
- Pour into the blender vase and add the rest of the broth, milk, salt, pepper, cream cheese, and mozzarella or white cheddar.Blend the soup with an immersion blender or regular blender.
3. Reheating the soup
- Pour the liquefied soup into the pot, and return to the stove over medium-low heat bring it to the boil.Taste and add salt to taste if you find it necessary.
4. Serve
Remove from the heat and serve. Sprinkle with parmesan.
Top tips
- Yield: This soup yields 4 servings of about 2½ cups each. You can double the amounts and freeze or refrigerate the extra soup for another day. It lasts a day in the refrigerator, or a week in the freezer.
- Use stalks: If you want, you can also add the broccoli stalks, but you would have to peel them to remove the thick skin. If you don't want to do that, just use the broccoli florets.
- Add herbs: If you want to experiment by adding some extra flavor, you can add a few dried thyme leaves, some dried rosemary powder or a teaspoon of garlic powder.
- Thickening: Some broccoli soup recipes call for flour to thicken. The flour is cooked in some kind of fat (it can be butter) and stirred with a whisk to cook it before adding the liquids to the mixture. Instead, this recipe uses potato to thicken the soup, which makes it suitable for gluten-free diets.
- Substitute milk: For creaminess, substitute cream (heavy cream) for whole milk.
- Substitute cheese: If you prefer a stronger flavor and want to make a broccoli and cheddar soup, replace the mozzarella with strong white cheddar cheese.
- Homemade broths: You can prepare homemade chicken consommé (broth) or homemade vegetable broth with my recipes.
Serving suggestions
Some bowls of broccoli cheese soup, and maybe a few chunks of toasted bread, and you'll have a very comforting, filling dinner.
Skip the bread, and this flour-free soup will be perfect for those following a gluten-free diet.
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Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
You have a writing style which is super inviting. I suspect you are also a good cook too based on the looks of this recipe.
I have subscribed and will be back to visit.
Great recipe, I will try next time for sure!
I love the creaminess and the bright green color.
I love soups too, or more specifically, soupy things. Soupy noodles, soupy/saucy type dishes, any reason to pour all that goodness over some soup/sauce/gravy vessel of delivery! Was thinking of making Vichyssoise soon, thanks for reminding me.
Oh, this is one of my favorites. We are soup fiends too!