A bit of this and that...with added frangipani.

Tuesday, July 8, 2014

Broccoli and Cheese Soup

A friend of mine makes the most delicious Mushroom Soup using this recipe. Unfortunately though, the kids hate mushrooms, so much so that the texture makes them gag. We do make them try one every time we have mushrooms, in the hopes that they will develop a taste for them, but I'm not cruel enough to serve them all the time. I have lived through years of gagging on Brussels sprouts to know what that's like.

Fortunately, they like lots of other vegetables, and their favourite is broccoli, so I have adapted the recipe to suit us all. They've always loved my rather plain version of broccoli soup (I got it from a Weight Watchers cook book), but the addition of the butter, garlic, leeks, cheese and cream make this soup simply delectable - and of course fattening, but oh well!

Broccoli and Cheese Soup

Broccoli and Cheese Soup

Serves 4.


  • 60g butter
  • 1 leek, white part only, wash and sliced
  • 2 cloves of garlic, crushed
  • 2 heads of broccoli, cut into florets
  • 2 tbsp plain flour
  • 4 cups of chicken or vegetable stock
  • 300ml cream
  • 1 cup of grated tasty cheese
  • Salt and pepper to taste


  1. Melt butter in a large saucepan and sauté the leek until soft. Add garlic and cook for 1 minute.
  2. Sprinkle the flour into the leek mixture and stir constantly while gradually adding the stock.
  3. Add broccoli florets and bring to the boil, cover and reduce heat. Simmer for 8 - 10 minutes until broccoli is tender.
  4. Remove from heat. Blend with a stick blender or process in batches in a food processor or blender. 
  5. Add cheese and stir until the cheese is melted. 
  6. Stir in the cream and season to taste. Return to stove on medium-low, stirring regularly until heated through.
  7. Serve with toasted croutons or crumbled saltine crackers.
Hope you enjoy this as much as we do!

1 comment:

  1. This looks really yummy. I'm going to have to give it a go! Thanks


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