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Broccoli Cheese Soup

Broccoli Cheese Soup

Chic & Creamy Broccoli Cheese Soup

This recipe can easily be made LOW CARB.

Prep & cook time: 30 mins. (4 servings)

YOUR LOCAL FRESH SHOPPING LIST:

1 1/2 T. (1/2 packet) Spitfire Gourmet Chic & Creamy
♦ 4 cups chopped Broccoli Florets (12 oz. frozen florets)
♦ 1 white Onion
♦ Chicken Stock (or Broth)
3 oz. Cream Cheese
3 oz. Sharp Cheddar, grated
Half & Half
♦ Butter
Dry Vermouth Wine (found at any liquor store)

INSTRUCTIONS:

1. In a large soup pot, saute 1/2 chopped Onion in 1 T. Butter until translucent.

2. Chop Broccoli into tiny pieces (you’ll need about 3 cups total). Place broccoli in pot with onion, cover with Chicken Stock or broth, and cook until soft.  

3. In a separate sauce pan on low heat, whisk 1 1/2 T. (1/2 packet) Spitfire Gourmet Chic & Creamy into 1/4 cup Vermouth wine, and then stir in 1 cup Half & Half, 3 oz. Cream Cheese, and 3 oz. shredded Sharp Cheddar cheese until blended & warm.

4. Add the cheese mixture to the soup pot & stir. Gourmet Tip: If thicker soup is desired, mix a “roux” of 1-2 T. Flour (or Corn Starch) & cold water into a paste consistency, then add this to the soup, stirring & cooking as it thickens.

WINE: Pinot Noir (red) or Chenin Blanc (white)

VARIATIONS:
For creamy soup, after cooking broccoli in broth, let it sit to cool a bit (or put in freezer). Once lukewarm, transfer to a blender, and blend until smooth… Hold the lid down tight with a towel, as any heat will produce pressure! Transfer back to the soup pot, and then add the cheese mixture.
 

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