How to Make Broccoli Soup
Eye-catching, delicious and nutritious, learn how to make broccoli soup for a simple and wholesome weeknight meal. The soup is light enough to be a first course for a larger meal, but can easily be a main course on it's own with some bread and a salad.

Broccoli soup can be pureed in batches in a blender--when blending any hot liquid, just be sure you only fill the blender halfway or two-thirds full, as the steam creates pressure and can make the lid pop off. An immersion blender (also known as a hand blender) also works well, especially since you can keep the soup in the same pot, making clean up a cinch.

Broccoli is a member of the cabbage family; the word itself is derived from the Italian word "broccolo," which means the flowering top of a cabbage. The green vegetable is packed with vitamin C (a half-cup serving provides more than 52 mg) as well as cancer-fighting properties.

Hi everyone, I'm Judith. Well, if you want a soup to warm you up on a cold winter's day, have I got the one for you because today we'll be making broccoli and cheese soup. So what you'll need is 2 bunches, about 2-1/2 pounds of broccoli, trimmed and coarsely chopped; 1 medium yellow onion, finely chopped; 3 cups of low-sodium vegetable broth; 1/2 tablespoons of nutritional yeast flakes; an 8th of a teaspoon of ground cumin; an 8th of a teaspoon of ground nutmeg; 1/4 cup of fat-free half and half; 1/2 a cup of shredded reduced fat Swiss cheese. So first things first. We have a large saucepan to the side of us. Let's get it onto medium heat. Now, we've sprayed that with some cooking spray to get it coated, and all we're gonna do is put in our chopped onion into that, and that's gonna cook for about 4 to 6 minutes until they're nice and soft. So, the onions have been cooking for about 4 to 6 minutes. Make sure to stir it occasionally so it doesn't get burnt. Now, next thing we're gonna do is add in our broccoli, the lovely miracle food, full of vitamin C and vitamin A, really, really good for you. And into that, we're gonna add in our broth and 2 cups of water as well. So, just add that in. I boil it there. Good. Now, we wanna bring that up to a boil. So once this is brought to a boil, we're then gonna add in our yeast, our cumin and nutmeg, which is just gonna give it a beautiful flavor, and we're gonna let it simmer now. Take it to low, and let it simmer partially covered. So you can partially cover that for about 20 minutes or until broccoli is nice and tender. So, we left our soup simmering for 20 minutes. The broccoli is now nice and tender and we have our last final step to puree. So working in batches, get your blender or food processor and we're just going to puree our soup now. And we'll do the same with our last batch of soup in our saucepan. Alright. So once that's done, we're gonna add this mixture back into the saucepan as well as our other batch, then get that to a medium-low heat now, and in goes the half and half. That's gonna give it a lovely creamy consistency. So we'll put it on low and we'll let it cook through until it gets nice and hot. So once our soup is nice and hot, we can serve that in a bowl. Oh, and that's beautiful. Really lovely consistency. And we're gonna top that with some cheese. Today, we're using GruyÃre cheese, a nice Swiss cheese, but you can use any cheese you like. Uh, and doesn't that like beautiful. So there you go. That's how you make a broccoli and cheese soup.
What You'll Need
  • 2   bunches broccoli, trimmed and coarsely chopped (2 1/2 pounds)

  • 1   medium yellow onion, finely chopped (1 cup)

  • 3   cups low-sodium vegetable broth

  • 1 1/2  tablespoons nutritional yeast flakes

  • 1/8  teaspoon ground cumin

  • 1/8  teaspoon ground nutmeg

  • 1/4  cup fat-free half-and-half

  • 1/2  cup shredded reduced-fat Swiss cheese

Step By Step
Coat 3-quart saucepan with cooking spray. Cook onion in saucepan over medium heat 4 to 5 minutes, or until softened, stirring occasionally. Add broccoli, vegetable broth, and 2 cups water, and bring to boil. Stir in nutritional yeast, cumin, and nutmeg; reduce heat, and simmer, partially covered, 20 minutes, or until broccoli is tender.
Working in batches, puree soup in food processor until smooth. Return to saucepan. Stir in half-and-half, and heat over low heat until hot. Season with salt and pepper, if desired. Sprinkle each serving with 1 tablespoon cheese.

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