Recipe

Ultimate Cream Of Broccoli Soup Recipe

Add Step-by-Step Photos	Foodie4eva / All my dishes 11 months ago This soup has turned broccoli haters into, well, they love this soup, if not broccoli. LOL Prep:30m Cook:60m Servings:8	Foodie4eva
	hearty comfort food broccoli cheese soup cream

Does this look good? Yeah! / Nope

Fans

waterlily

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juels

Ingredients

2 large heads of fresh broccoli or 3- 12 oz. packages of fresh broccoli flowerets

2 quarts water

1 tsp. kosher or sea salt

4 tbsp butter

2 cloves garlic, minced

1/2 stalk of celery heart, finely chopped

4 cubes of chicken boullion (you can use vegetable if you want this to be a strictly vegetarian soup)

1/4 tsp. salt

1/8 tsp. black pepper

1/4 cup of red wine (pick one you like to drink)

4 ounces sliced crimini mushrooms

1 clove garlic, minced

1/4 tsp. salt

2 tbsp. butter

1 cup cubed Velveeta

1/4 cup sour cream

Heavy cream to adjust taste and thickness of soup

shredded extra sharp cheddar cheese

sprig of parsley for each serving

Directions

Heat water to boiling point, cut broccoli heads into pieces that will fit into the pot and add salt and broccoli just as the water comes to a boil. continue to boil until the broccoli is crisp-tender (more on the crisp side), then fish out about 4 ounces of broccoli flowerets; reserve them

boil broccoli a minute or two longer, and then remove from heat, allow to cool down just a little so you don't burn yourself on the steam, and then mash the broccoli in the water (do not drain!).

Return the pot to the burner, and simmer the mashed broccoli.

In a saute pan on medium heat, heat 4 tbsp. butter until it is fragrant and just beginning to bubble. Add 2 cloves minced garlic, 1/2 stalk celery, 4 boullion cubes, salt and pepper

Saute until the celery starts to have some translucency

Remove from heat, and pour the mixture into the soup pot;stir

Add 1/4 cup red wine to the soup pot; stir

In the saute pan, melt 2 tbsp. butter until it is fragrant and begins to bubble.

Add 1 clove minced garlic, 1/4 tsp. salt, 4 oz. crimini mushrooms

Saute over medium high heat, and let carmelize, stirring as little as possible

Add mushrooms to soup

Add Velveeta cheese to soup pot, stir constantly until cheese melts and is incorporated to soup

add Sour Cream, stir until mixed well

check consistency and taste, and add Heavy cream to adjust to your palate. adjust salt and pepper to taste

Simmer for another 15 minutes or so before plating to marry ingredients

Plate soup, and add reserved broccoli flowerets, shredded cheddar cheese, and a parsley sprig

Serve with a french baguette or Triscuits (these whole wheat cracker go amazingly well wih this soup)

Enjoy!

*Cook's note--The longer you simmer the soup, the thicker it gets, of course, but if you want it really hearty in the least amount of time, just add a flour roux to your liking (I can post the roux recipe if you want). I tried corn starch roux, but the texture was not as good in my opinion.

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Comments

jett2whit 11 months ago said:
My favorite soup of all time! I bet this would be good in a bread bowl! Yum

foodie4eva 11 months ago said:
I bet you are right! :-)

krumkake 11 months ago said:
That sounds so good - I absolutely love broccoli cheese soup, and this post has all the right stuff in it! Printed and hopefully made by the end of next week...can't wait to taste it. It's still so cold here, all I want is warm soup!!

pleclare 11 months ago said:
This soup sounds wonderful! Different~~~

wynnebaer 11 months ago said:
A must try....Thanks..I took the liberty of adding to Velveeta group....:)

juels 9 months, 3 weeks ago said:
I am saving this one! Looks beautiful and sounds scruptious! Love the addition of crimini mushrooms in this!

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