Friday, January 2, 2009

Broccoli-Cheese soup & Croutons

I LOVE broccoli cheese soup so was very excited when I mastered the recipe. I started making this a couple of years ago and can't remember exactly where I got it, but I think its probably a combination of a few recipes from the Food Network.

It is great as a meal when you don't want something super-filling (caution - NOT low in fat though!)and I always top mine with homemade croutons and make sure I have plenty of leftovers!

The recipe below can be altered easily, like substituting beer for wine (or not using alcohol at all) or using different kinds of cheeses other than cheddar.



1 head of broccoli
2 garlic cloves (minced)
1/2 an onion (chopped)
fresh thyme (about 5 or 6 sprigs, chopped)
olive oil
1/2 cup white wine
2 - 3 cups chicken stock
1 cup milk
lots and lots of cheddar cheese (this is disgusting but I use an entire bag of shredded cheese)

- In a large pan, saute (medium heat) the garlic, onions and thyme in the olive oil, salt and pepper

- After sauteing for a few minutes, add flour to the mixture to make a rue.

- Then pour in the wine and mix in with the rue, let that simmer for a minute or two (hey that rhymes!)

- Slowly pour in the chicken stock, whisking as you're pouring

- Throw in the broccoli and turn heat to low, cover the pan and let simmer for about 10 minutes.

- Pour the mixture into a blender or food processor and blend until smooth.

- Pour back into the pan, add milk and cheese, whisking the cheese in.


I make these all the time for soups and salads, and have become somewhat of a crouton snob. If they're not homemade I won't eat them! These are relatively healthy, all things considered, because I use olive oil instead of butter and bake instead of fry them. The parmesan cheese can easily be omitted (which I actually did this time since the soup is so cheesy).

Super easy, also easy to save leftovers too.


bread (just use as much as desired, I usually do about 4 inches of a french bread loaf or 3 slices of bread for 2 people, depending on what I have on hand).
olive oil
garlic salt
italian seasonings
parmesan cheese (freshly grated)

All you do is cut the bread into cubes and place them on a non-stick baking sheet. Drizzle olive oil over and season with the garlic salt and seasonings. Grate parmesan over them and then mix everything together with your hands, coating each piece.

Bake for about 15 minutes at 350, toss the crumbs in the pan once about halfway through.


  1. Eh, broccoli cheese soup wouldn't be broccoli cheese soup if it was low fat!! ;) Looks like a great recipe!

  2. Looks like a great recipe for a lighter version!