While fall may traditionally be considered soup season, spring is good too in its own way. Soup has a special place in my heart. There are always delicious leftovers and it is often better the second day. It is so versatile and soup is easy even for beginner chefs. The list goes on and on about why I love soup. My best reason though is because it lets me skip a day of cooking. Amen! Today, I am sharing my recipe for a hearty and flavorful vegetable broccoli and cheese soup.
This version of Broccoli and Cheese Soup has an added bonus of using additional vegetable to make the soup nice and thick. One thing about my soups is that they are often as hearty as a stew. This recipe also has carrots, onions, celery, and potatoes in addition to the broccoli and cheese. You could honestly skip the potatoes if desired. The carrots, onions, and celery round out the flavors of the soup and give it an extra special yumminess. I first discovered using carrots in broccoli cheese soup at McCallister’s Deli. Their bread boule soups are so, so good. And the broccoli cheese is one of my favorites so I have always used carrots. I did not have any bread boules to sever this in, but now I am sort of kicking myself for not thinking of it!
The other thing is that I used the whole head of broccoli, including the shoots or stems. If you don’t want to use the broccoli stems, I would consider adding more florets to the soup. Not sure if I would quite double, but you could play around with it.
Vegetable Broccoli and Cheese Soup