My mom used to make a version of broccoli cheese soup which I enjoyed until I started reacting to dairy. This recipe is definitely not something that can be made dairy free. If you are able to enjoy dairy, I recommend it. It’s made from nutrient dense foods, primarily butter, cheese, broccoli and stock, which will result in a filling nutrient dense soup perfect for cold winter months! If you cannot yet enjoy dairy, I highly recommend following the GAPS Diet so you can eat this soup.
Ingredients:
7 cups Chicken Stock
½ Stick/ 4 tbsp Butter
1 Medium Onion
6 Cloves of Garlic
1 - 2 tsp of Salt, to taste
6 cups of Broccoli Florets, about 3 heads
4 oz White Cheddar Cheese, Freshly Grated
1 1/2 cups (12 oz) Cream
Directions:
Add the butter to a large pot. Turn the heat to medium / medium low. Allow the butter to melt. Roughly chop the onion and add to the pot.
Stir the onion to coat thoroughly with butter. Allow the onion to cook for about five minutes, turning down if the heat is too much. Do not allow the onions to caramelize.
Add the garlic to the pot when the onions are soft. After a few minutes, add in the stock. Stir in the salt, to taste.
Roughly chop the broccoli. If you do not plan to blend your soup, chop it into small pieces.
Add the broccoli to the pot and stir. Turn up the heat to medium high. When the mixture reaches a boil, adjust heat to keep the mixture at a rolling simmer.
When broccoli is soft, add mixture to a blender or immersion blend it and remove it from the heat.
Grate the cheese. Add in the cream and cheese to the broccoli mixture and stir until combined and cheese is melted.
Serve with more fresh grated cheese on top. Salt to taste - if you made stock without salt, you will likely need lots of salt!
Enjoy!
Broccoli Cheese Soup
Ingredients
- 7 cups Chicken Stock
- ½ Stick/ 4 tbsp Butter
- 1 Medium Onion
- 6 Cloves of Garlic
- 2 tsp of Salt, to taste
- 6 cups of Broccoli Florets, about 3 heads
- 4 oz White Cheddar Cheese, Freshly Grated
- 1 1/2 cups (12 oz) Cream
Instructions
- Add the butter to a large pot. Turn the heat to medium / medium low. Allow the butter to melt. Roughly chop the onion and add to the pot.
- Stir the onion to coat thoroughly with butter. Allow the onion to cook for about five minutes, turning down if the heat is too much. Do not allow the onions to caramelize.
- Add the garlic to the pot when the onions are soft. After a few minutes, add in the stock. Stir in the salt, to taste.
- Roughly chop the broccoli. If you do not plan to blend your soup, chop it into small pieces.
- Add the broccoli to the pot and stir. Turn up the heat to medium high. When the mixture reaches a boil, adjust heat to keep the mixture at a rolling simmer.
- When broccoli is soft, add mixture to a blender or immersion blend it and remove it from the heat.
- Grate the cheese. Add in the cream and cheese to the broccoli mixture and stir until combined and cheese is melted.
- Serve with more fresh grated cheese on top. Salt to taste - if you made stock without salt, you will likely need lots of salt!
- Enjoy!