Broccoli and Brie Soup

I’m still into cruciferous veggies and this is THE best way to eat broccoli. Hands down. And with nutrition stats like…

342 cal, 17g carbs, 23g fat (but it’s healthy fat!), 20g protein, and 4g fiber

…you can even enjoy this while sticking to your New Year’s resolutions!

P.S. I skipped adding flour to thicken this soup because with all of the broccoli it really wasn’t necessary. Gluten free baby!!!

Recipe adapted from Kerry Saretsky’s.

Everything you'll need


I’ve fallen for soup in the past month. Everyone around me seems to be sick. So far I’ve avoided catching any colds, but I still want the warmth and comfort of soup. Here’s a riff on broccoli and cheddar soup. It is made richer and more decadent with the addition of brie instead of cheddar.

Makes 4 servings.


1½ pounds broccoli florets
2 tablespoons unsalted butter
1 small yellow onion, finely diced
Fine sea salt
1 clove garlic, grated
Freshly cracked black pepper
2¼ cups low-sodium chicken broth, preferably organic
1 cup 2% milk
1¼ cups skim milk
6 ounces brie
¼ cup heavy cream

1.   Add one quarter of the broccoli to a food processor, and run the machine until the broccoli is very finely chopped. Remove the chopped broccoli to a large bowl, and repeat 3 more times until all the broccoli is finely chopped (see picture). Set aside.

Shredded Broccoli

2.   In a large soup pot with a lid, melt the butter over medium heat. Add the onions, and season lightly with salt. Sweat, stirring often, over medium heat for 2 minutes, until the onions are just softened and fragrant.

3.   Add the broccoli and garlic to the onions. Season with salt and pepper. Lower heat to low to medium-low, and cook covered for 5 minutes.

4.   Add the chicken stock and the milk. Raise the heat to high until the liquid boils. Immediately reduce heat to low, cover the pot, and simmer 15 minutes. The broccoli should be completely cooked, and the soup slightly thickened.

5.   Cut the rind off the brie, and cut the brie into small chunks. Add the brie and cream to the pot. Cover, and cook over the lowest heat for just 2 minutes to melt the cheese. Use a whisk to incorporate the melted cheese into the soup. Serve immediately.

To garnish with a garlic baguette crouton like the one in the picture, preheat the oven to 350°F. Cut 4 ¼-inch slices of baguette. Lightly brush both sides of the baguette slices with garlic-infused olive oil, and sprinkle lightly with salt. Bake 15 minutes, until crisp.

Float on the hot soup.

Bon appetit!

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