Classic Broccoli Cheddar Soup

Name: Classic Broccoli Cheddar Soup
Yield: 4 - 6 servings
Ingredients: 1 bunch broccoli (1-1/2 lbs/750 g); 1 medium onion chopped; 2 small baking potatoes peeled and diced; 1 clove garlic minced; 2 cups (500 mL) reduced-sodium chicken or vegetable broth; 1 tsp (2 mL) grated orange rind; 1/2 tsp (2 mL) dried thyme; 1/4 tsp (1 mL) pepper; hot pepper flakes; 2 cups (500 mL) milk (approx.); 1/2 tsp (2 mL) salt (approx.); 1 cup (250 mL) shredded Canadian Cheddar or Canadian-Swiss cheese

Our dietitians' favourite

This recipe is taken from the 2012 Milk Calendar. Broccoli has been an all-time favourite vegetable in Milk Calendar recipes over the past 35 years. This easy, irresistible soup that was first featured in 2000 makes broccoli shine again – especially when topped with Canadian Cheddar or Canadian-Swiss cheese.

Prep: 10 min
Cooking: 15 min - 20 min

Yields 4 - 6 servings

Invigorating, delicious and nutritious, the broccoli soup presented in this video is a breeze to prepare. Before serving, don’t forget to sprinkle with grated Canadian Cheddar cheese. You can’t get better than that!

Ingredients

1 bunch broccoli (1-1/2 lbs/750 g)
1 medium onion chopped
2 small baking potatoes peeled and diced
1 clove garlic minced
2 cups (500 mL) reduced-sodium chicken or vegetable broth
1 tsp (2 mL) grated orange rind
1/2 tsp (2 mL) dried thyme
1/4 tsp (1 mL) pepper
hot pepper flakes
2 cups (500 mL) milk (approx.)
1/2 tsp (2 mL) salt (approx.)
1 cup (250 mL) shredded Canadian Cheddar or Canadian-Swiss cheese

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Preparation

Peel and chop broccoli stems and coarsely chop florets, keeping stems and florets separate (you should have about 6 cups/1.5 L total).

In a pot, combine broccoli stems, onion, potatoes, garlic, broth, orange rind, thyme, pepper and hot pepper flakes; bring to boil. Reduce heat, cover and simmer for 10 min. Add florets; simmer, covered, for 5 min or until vegetables are softened.

Transfer to a blender or food processor, in batches, or use an immersion blender in the pot and purée soup, adding milk, until smooth. Return to pot, if necessary. Heat over medium heat, stirring, until steaming, but do not let boil. Stir in more milk if soup is too thick. Season with up to 1/2 tsp (2 mL) salt. Ladle into bowls; sprinkle with cheese.

Tips

To dress this soup up for entertaining, sprinkle the cheese on thin slices of baguette and toast under the broiler for elegant croutons, then float them in the bowls of soup.

Reduce broccoli to 4 cups (1 L) and add 2 cups (500 mL) chopped trimmed rapini with the florets. Add 1 tbsp (15 mL) chopped fresh sage instead of the dried thyme.