Broccoli cheese soup is one of my all time favorite soups. I have been making it for a long time and feel I finally perfected it. This broccoli cheese soup is rich, creamy and full of flavor. I usually eat this soup as a meal in itself, along with a warm baguette….a great combination.
I normally make this recipe with sharp cheddar, but I have tried several different cheeses in this recipe. The one that stands out is Grana Podano cheese. The idea for using the Grana Podano came from a recent dinner I had with friends at Zero Zero Restaurant in San Francisco. My friend had ordered the soup of the day and was so impressed with it he asked if I would taste it so I could recreate it at home. This particular cheese makes a much richer flavored soup than a traditional broccoli cheddar soup. If you decide to try it, be forewarned that Grana Podano is expensive, but I think it is worth it. To substitute for the cheddar cheese in this recipe, use 3 cups Grana Podano and 1 cup Parmesan cheese. Which ever cheese you decide to use, this soup recipe is incredible.
You can make this soup completely puréed, but if you prefer having broccoli florets in your soup, reserve about 1/3 of broccoli florets to be chopped roughly and added at the end of cooking.
I think this hearty, creamy soup is a perfect comfort food for the fall and winter seasons.
Original post date: 11-11-2015