Broccoli Cheese Soup (no flour/gluten)

Broccoli Cheese Soup

Broccoli Cheese Soup

One of my favorite comfort foods as a kid was my mom’s broccoli cheese soup.

While grocery shopping yesterday, I got a bunch of broccoli that had these long stems, so I knew the only thing to do is make soup. I went home and dug out my mom’s recipe, and realized it was even worse health wise than broccoli and cheese. It involved butter and flour, two things I try not to eat much of. So I figured there had to be a better way to thicken it than flour, and was thinking cauliflower, since I’ve made cauliflower mash, and make my “green goop” precipe with it, but I found a recipe that called for a potato.

Though I’m low-carb, I decided to try a potato. It worked like a charm, and the soup tasted very close to my mother’s. Maybe not as creamy, since it’s missing the butter, but it brought back good memories, was thick and hot and cheesy.

This makes about 1 1/2 quarts of soup.

  • 2 – 14 oz cans low sodium chicken broth
  • 2 lb (give or take) broccoli crowns and stems
  • 1 onion
  • 1 medium potato (I had a Yukon Gold)
  • 2 Tblsp olive oil
  • 1 Tblsp minced garlic (optional)
  • 4-6 oz shreded sharp cheddar cheese
  • salt/pepper to taste
  1. Peel potato and chop it into small cubes.
  2. Heat chicken broth in a 6 quart stock pot.
  3. Chop up 3/4 of the broccoli (all of the stem and most of the top part) into small pieces.
  4. Put potato and chopped broccoli in the chicken broth, cover and simmer.
  5. Cut up the last part of the broccoli into 1/4″ pieces and steam until al dente.
  6. In a fry pan, heat olive oil.
  7. Chop onion and fry in olive oil until softened. Add the garlic in to the onions as it cooks if you wish.
  8. Add cooked onions to the chicken broth pot, and season with salt and pepper.
  9. Simmer onion, potato and broccoli until the veggies are mushy. Meanwhile, shred your cheese if you need to.
  10. Either using a blender (make sure it has a lit with an opening to release steam) or a immersion blender, blend the potato/broccoli/onion mixture until mostly smooth. It doesn’t have to be 100% smooth, just until it’s a nice thickened consistency.
  11. Stir in the shredded cheese.
  12. Add the chunks of steam broccoli and stir.

Serve as a side dish or main dish. There are never any leftovers in my house!





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