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Broccoli Cheese Soup

Sorry for the slight disappearing act, I kept starting this post and then life would get in the way again.  I think I have finally finished my holiday shopping and now if my wonderful cold will go away I can enjoy the rest of the month!  I have been testing and playing with some new recipes lately, but things keep falling short of my goal.  I’m just gonna blame it all on my cold and hope that once I’m feeling back to normal my recipes will start cooperating again.  Until then I’m reworking tried and true recipes which are working the way they should.  This recipe is a rework of my Broccoli Carrot Soup, which I posted to Recipe52 many moons ago.  Essentially it’s a hardy Broccoli soup that’s low on the cream but high on the warm and filling which is essential this time of year.  As an added bonus it can easily be converted to a Slow Cooker which is also great this time of year when the To-Do list is never ending but the days are never ending.

Broccoli Cheese Soup

Serves: 5


2 tbsp olive oil

4 garlic cloves, diced

2 leeks, diced

1.5 lb broccoli florets, rough cut

2 cups low sodium vegetable stock, divided

1/4 cup milk

1/4 cup half & half

3/4 cup sharp cheddar cheese, shredded

salt and pepper to taste


  1. Heat the olive oil in a large dutch oven over medium-low heat. Add the garlic and leek and cook 5minutes until garlic begins to brown.
  2. Add the broccoli and cook about 5minutes, broccoli should be soft and starting to wilt. Add the vegetable stock cover and simmer for 20minutes.
  3. Remove the cover and use an immersion blender to puree the broccoli until desired thickness, then add the milk and half&half. Slowly add the cheese, allowing it to slowly melt into the soup. Cover and cook for a final 10minutes stirring frequently and seasoning to taste with salt and pepper.

If doing this in a slow cooker add all the ingredients minus the cheese and cook on low for 7hrs, then turn to high add the cheese and cook for a final 30minutes.  I find this soup works best when adding the pepper and salt after the cheese, especially if a super sharp cheddar is being used.

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