The west winds are blowing wildly, and the temperature fluctuates between the high 20s at night and the high 50s during the day. That must mean it’ s March, the month that can be both cold and warm, where the daffodils begin to emerge even if we get snow flurries. This year, it also means that Lent has just begun. For some people, including my family, we abstain from meat on Fridays during Lent. And while the kids would prefer pizza every Friday night, I like to make either seafood or vegetable soups.
Although I two other recipes for broccoli soup on this blog (creamy broccoli soup & broccoli soup), this is a newer recipe that I’ve been tweaking and enjoying. It works better with dairy-free substitutions than the other two recipes, a good thing since I have some family member with lactose issues. It’s also a bit heavier (more like a chowder) than the other soups, so it’s perfect for the indecisive March weather that swings from hot to freezing cold. Anyway, I hope you enjoy the recipe that you are looking forward to Spring!
Sharon Wray
This yummy broccoli soup is thickened with a potato instead of flour. It does contain some milk but does not require heavy cream for thickening. Also, all of the dairy can be replaced with non-dairy options. My favorite replacement is coconut milk for the whole milk. And then you can add the cheddar cheese to individual bowls instead of the entire pot of soup.
Ingredients
- 1 Tablespoon Olive Oil extra virgin
- 1 onion diced
- 3 cloves garlic peeled and sliced
- 2 stalks celery diced
- 4 cups broccoli florets cut into 1" chunks/florets
- 1 white potato washed and diced (not peeled)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups chicken broth
- 1 cup whole milk
- 1 1/2 cups cheddar cheese grated
Instructions
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Put the olive oil in a heavy stock pot and heat the oil over medium heat.
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Stir the onion into the hot oil and sauce for 6-8 minutes. Once it is translucent and begins to caramelize stir in the garlic slices. Saute, stirring constant, for 1-2 minutes. Do not let the garlic burn, but it must become fragrant.
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Stir the broccoli into the stock pot. Then stir in the potatoes, celery, salt and pepper. Stir until all the vegetables are all combined. Then add the 2 cups of broth. Bring the soup to a low boil and lower to a simmer. Cover the stockpot and simmer for 25 minutes or until the potatoes are soft enough to break up with a fork.
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Take the soup off the heat and allow to cool for 10 minutes. Stir in the milk and then, using an immersion blender, blend the soup until smooth and creamy. (Can also use a blender or food processor, but an immersion blender is much easier and cleaner)
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Put the stockpot back on a low heat and heat the soup for 10 minutes. Slowly, 1/4 cup of cheddar cheese at a time, stir the cheese into the soup. Stir constantly so it melts completely. Once the cheese is melted, serve the soup immediately.
