Broccoli Soup

I enjoy soup! It can be made heavy and creamy and used as a meal, or light and liquidy as a side or snack. Broccoli soup is a soup that I find is either hit or miss. Generally there aren't that many recipes for it. In the past when I have had in restaurants it is either so heavy and greasy that there is an oily glaze on the top, or it is so water it is basically broccoli floating in broth. . . neither a big hit with me or the family.

 I have tried making several recipes in the past and have never been 100% pleased with the outcome. I have adapted, merged and omitted various recipes and ingredients to make this quick, tasty and nutritious soup. If you want a thicker, richer soup use cream in place of milk. For a slightly smoky taste use 1 cup of smoked Gouda ( start by trying 1/2 smoked Gouda and 1/2 cup regular cheese to ensure you don't find it too 'smoky'), this is the ultimate but I didn't have any on hand.

Broccoli Soup

• 1 Tbsp Extra Virgin Olive Oil 
• 1 1/2 bunches broccoli (about 4 cups), cut up into florets and stem cut into 1/2" pieces
• 1 medium onion, chopped
• 3 cloves of garlic, minced
• 1 tsp of thyme
• 1 tsp dried ginger (optional)
• s & p to taste
• 1 box (900ml) of chicken or veggie broth
• 1 cup water
• 1/2 cup milk
• 1 1/4 cup cheese, shredded (I used marble)

* In a large pot add evoo and onions sautee until soft and limp, add garlic and sautee 1 minute more

* Add broccoli to pot and let slightly cook with onions for about 3 minutes, stir frequently to avoid burning

* Add seasonings, broth and water

* Bring to a boil, then simmer on medium until broccoli is soft and cooked but not mushy

* Puree soup, until smooth but still slightly lumpy. I use my hand held immersion blender and stick it directly into the pot. This saves getting extra dishes dirty. Alternately you could put it in a regular blender or food processor

* Add in milk and 1 cup of cheese, cook until cheese has melted

* Serve using the left over 1/4 cup of cheese to garnish