Broccoli Cheese Soup

I know, I know, it's been a while, but real life is still throwing curve balls, and food hasn't been that appetizing lately. ;)


This post is brought to you by way too much broccoli in the fridge crisper that I didn't want to go bad.

NB: The recipe can be easily halved so you don't have umpteen containers of soup to freeze or feed to your co-workers.

Cast of Characters:

• 1 huge broccoli, stem included
• 1 huge carrot
• 1 large celery rib
• 1 whole onion
• 5-ish small roaster potatoes (use what you have on hand)
• chicken bouillon (better if you actually have broth)
• white pepper
• butter
• cream and/or milk
• cheese (say it with me; DUH!)
• corn-starch (optional for thickening)

Start by chopping up everything. You don't have to be exactly 1 cm by 1 cm cubes; it's all going to be blended so don't you worry a hair on your head.

 Stems of the broccoli too! Great flavour and fibre in there.

Note: if you want good chunks of broccoli, reserve some for the last 45 or so, and remove until after the soup is pureed.

Add in a good spoonful (large tablespoon) of the bouillon. Kudos if you have real broth on hand. Also, you can totally use veggie stock if that's more up your alley.

Add about 4 cups of water. If using stock use about 4 cups.

A know of butter because why not; butter makes everything better!

Add your white pepper. I like the taste of white pepper for this soup.

Sad face as you realise that the jar is empty....

Put the lid on your slow cooker, set it to high, and walk away for about 3 hours. Go have a nap, do laundry, dance in your underwear. The world is your oyster.

Fast forward three hours, give or take.

You have three options to puree the soup:

1. Food processor with the steam vent open.
2. Blender with the steam vent open (do you see a trend?)
3. stick blender aka hand-held blender

Whichever you choose, whirrrrrrr until you reach the desired consistency.

Remember that broccoli I told you to reserve if you like chunky soup? Add it back in now for some colour and texture.

Grab your cream/milk/favourite non-dairy creamer and dump as much or as little as you like.

Own that soup!

The same goes for cheese. I have oh, at least two cups of super sharp Cheddar here, because what's the point of broccoli and CHEESE soup if you are going to skimp on it, especially if you use wussy cheddar. 

ENJOY!