Madonna ate this broccoli cheddar soup, right down to the last drop. That’s how good it was. She is not a cheesehead like I am and usually she prefers to make something else for herself when I have a cheese filled meal but not today. Of course it’s possible that she ate it because he couldn’t be bothered cooking but that’s not likely.
Me, on the other hand like every other American, would eat cheese on anything. When it’s meal time, I wonder why Australians don’t do cheese like I do.
I was at the new Big Top Farmers Market, Maroochydore farmers market the other day just as one of the stall holders was unpacking the last of his broccoli and it was getting close to quittin’ time. I went over to look and he said he’d cut them the day before so I asked for one. He handed over a bag of three heads for $2 and I went home happy.
Early in the day I started a loaf of sourdough bread and after it was on its first rise, I wondered how it would be with that dukkah I made the other day folded into it. So when the dough had risen, I flattened it and sprinkled some dukkah over it and rolled it up and then did it again. That’s why it’s not all nutty and seedy throughout. Maybe I should have just sprinkled it on top.
It was wonderful with our soup and the table was covered in bread sprinkles because we kept slicing and eating it along with our soup. It was a comforting meal for a relaxing weeknight.
- 1 large head of broccoli, cut in chunks - use the stem too
- 1 onion, diced
- 2 cups chicken stock (use low salt)
- 1 small potato peeled and cut in chunks
- 1 carrot peeled and cut in coins
- 1½ cups milk
- ½ cup cream
- 250 grams (8-oz) good cheddar cheese - not pre-grated (save some to garnish if you wish, I forgot)
- ¾ teaspoon freshly ground pepper
- half a pinch of cayenne pepper, seriously, that's all it needs but you can add more.
- salt to taste but the stock and cheese might be salty so I'd wait and test for seasoning after whizzing with the stick blender.
- In a large pot, add the broccoli, onion, potato, carrot, pepper and stock and cook for 20-25 minutes until the vegetables are mushy and the liquid has reduced.
- Blend with a stick blender (you can use anything really - a potato masher would work but it won't be as smooth. I only whiz until the big pieces are gone so it's got some texture.
- Return to the stove and add the milk and cream and heat to near boiling but do not boil.
- When hot, remove from heat and add in the cheese, then stir to melt.
- Because everyone's veggies are different sizes, if it's too thick, add more milk. If it's too thin, add more cheese.
- Test for seasoning and add salt to taste. I needed just a tiny bit.
- Serve with some crusty rolls or bread.
Man that soup texture looks out of this world Maureen! I would probably want to lick the plate clean! 😀
Love your presentation Maureen ! So chic! The soup looks lovely and here is a litte bit cold, then a soupe like this it’s welcome !!
Perfect meal, if you ask me, bread included.. love the swirl pattern of the goodies in the bread – I actually don’t care very much for breads that are coated in seeds – once it bakes, the seeds get pretty harsh, and I am such a delicate flower, end up with sore gums (he, he, he… delicate flower was a good one… 😉
I made a nice soup a couple of days ago, and at some point need to blog about it- it was a yellow squash soup, and your soup bowl is similar to mine….
I adore broccoli cheddar soup, cheese head that I am, and I was thinking I wouldn’t get around to it with the season changing. Wrong. It’s has been wet and cold for three weeks now with several days ahead in the forecast of the same. Broccoli Cheddar soup is here just in time! Wonderful recipe. 🙂
Looks like a wonderful dish! I love cheddar cheese in soup. Question, though — you don’t grate your cheese at all before adding it to the soup mixture (Step 4)? Or you just don’t like packaged pre-grated cheese (I’m referring to the note on your ingredient list)? Me, I grate — melts much quicker, and from your talk about saving some cheese for garnish, I’m guessing you do too. Anyway, really nice. And I’m definitely a cheesehead when it comes to food. Typical ‘merican. 😀
Maureen, the soup looks so hearty and delicious! What’s better than dipping bread in delicious soup?
Looks delish!!!
We’ve been having soup for breakfast with the cooler mornings, & yours looks just like a green smoothie doesn’t it? :)) All I see is broccoli. It’s got to be good for you!
Your bread would be awesome toasted too I reckon.
Love this! And the bread looks fantastic! I love it when you talk about you and the hubs, such a sweet and comforting love story 🙂
Mmmm – delicious – Maureen and the broccoli is so good at the moment – yes, I’m a just add cheese girl:-) My job includes tasting the cheese each morning at the boutique dairy factory that I work at – I do the cheese tastings and sales:-)
There’s nothing better than homemade soup and bread. The more soup, the more bread I get to eat! 😉
That bowl of broccoli soup with a couple of slices of home made bread is my idea of comfort food.
My man isn’t a cheese head either, although he might just turn into one in Europe. I still have hopes, you know. 😉 I usually get acceptable cheddar cheese from south India, somehow this cheese is rather less available in central Europe so I might not get around making this so soon. Except if I may use raclette instead.
That, probably is the way to serve brocolli in my house….looks yumm!
I like broccoli anything, and I bet this soup of yours is delicious, Maureen!
I love when bread crumbs are all over my table……..even the floor. Means eating with gusto. 🙂 This soup looks divine. I would never have thought to use potatoes in broccoli soup. And easy to make too. What’s not to like?
Just one small potato. It thickens up the soup without requiring a roux so good for those with problems eating flour.
Yum, I would be slicing and eating too and I wish I was right now. It looks fantastic and would be perfect on this cool rainy Carolina day. How long would it take for take out!?
Be ready in two minutes but the delivery takes 2 days 🙂
Maureen, that’s my kind of meal! A hearty, thick soup and homemade bread — Hea-ven!
Supposedly it’s spring here but you would never know it by the weather; another cold and dreary day…which makes it perfect for a soup like this. I love this combination…well done!
What a bargain $2 for 3 heads of broccoli. And what a gorgeous bowl of soup – love the idea of folding the dukkha through the sourdough bread I can imagine it was perfect with the hearty soup.
yum. You have just solved my problem of what to do with our glut of broccoli. This soup is going to great and Isla will love it since it also has cheese in it. Also nice looking sourdough
Oh how lovely. I love this kind of soup. Delicious and your bread looks perfecto. I love that you still are smitten with Johns smile
Oh.. this must have been delicious:) looks good too
Broccoli cheddar soup is one of my favorites!!! I can see why he ate every last drop – it looks amazing 🙂
A comforting meal that would be perfect for this spring evening as it is supposed to get down into the 30’s.
A trip to the farmer’s market, bread-making, dinner with the hubby… Sounds like a perfect night! And this soup has me drooling, Maureen!!
I also love cheese on anything! And this Broccoli Cheddar soup is ideal for this chilly weather here Down Under. Would try this soon.
I’m with John – I’d probably even lick my bowl!! Delicious, Maureen…
You got a bargain with that broccoli. I do love easy, quick, comforting meals like this at this time of year. It’s getting so cold in Sydney; colder than I can remember any autumn. I would love a bowl of this with some beautiful bread coated in butter (I’m a Kiwi – we don’t spare the butter like Americans and their cheese) xx
I like butter too. My father wouldn’t dip his fries into ketchup, he slathered them with butter. Nuff said.
Creamy and delicious and of course you need bread to dip the bread it. I used to make a recipe similar to yours and served it in a bread bowl. I can’t wait to try this with your recipe as yours looks super creamy and delicious.
Yarm Maureen, looks the perfect soup for this crazy cold weather, especially with a warm crusty bread roll for licking the bowl clean with.
If I had that bread in front of me, I could eat up the whole thing. That soup looks so fresh and hearty. Looks like you had a lovely day.
Have a great weekend dear. xx
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Love this soup Maureen!!! Look delicious!!
I never think to make broccoli soup but now that winter is almost upon us, I’m definitely going to remember this on my next grocery shop!
Yum! One of my favorite soups! Thanks, Maureen
Now this is what I exactly need for this cold weather here down under, looks really delish
This looks like my idea of a perfect lunch! Love the bread and the soup, looks delicious!
that looks delicious – I love both broccoli and cheese and I never say no to soup – I am also in awe of your bread experiments and a bit jealous – I don’t do much exciting stuff with bread because I want my 6 year old to eat it!
We’re getting some local broccoli at the markets that should make a scrumptious cheddar soup. Your recipe is very timely! Thanks!