There are few things on this planet as comforting and cozy as a big bowl of creamy soup. And today’s Red Leicester Broccoli Soup is a prime example of just that. This rich, stick-to-ribs dish features a classic mirepoix simmered with white beans and then pureed. Premium Red Leicester cheese is melted into the velvety soup before lightly steamed broccoli is folded in. This soup is luscious, thick, and completely captivating. And it’s not horrible for you, which is more than I can say for most beloved creamy soups. So grab a spoon and let’s dive in!
This Red Leicester Broccoli Soup starts life as most soups do with a classic mirepoix. A mirepoix is a fancy French word for carrots, celery, and onion. They are the basic building blocks of flavor in most soups and sauces. So we will start by heating oil in a large pot and sautéing onions, carrots, and celery. Once the veggies are softened, stir in a little garlic. Then remove the mirepoix using a slotted spoon.
From here we’re going to build a roux. Melt butter in the same pot and whisk in some flour. Slowly whisk in some veggie stock and evaporated milk. I like to use evaporated milk in soups because it brings a nice sweet note that can balance out the more aggressive, salty ingredients. I also like using it because it’s a milk product that can withstand a healthy simmer without curdling. Also, it reheats better than its fresh counterpart. And when I make a pot of soup, I’m making it because I want leftovers. So reheatability is very important.
Okay, now it’s time to reintroduce the mirepoix and add a can of drained and rinsed white beans. Why am I adding beans to this? Well, I want a good thick and creamy soup but I also want a soup with some nutritional merit. The beans accomplish both goals. They add additional protein and fibre and they also bulk up the soup. So I can have a rich, luscious texture without inviting heavy cream to the party. Not that I’m not a fan of heavy cream. It just might be a bit much for a weeknight meal.
Add a bundle of thyme and a few bay leaves to the pot and leave the soup to simmer. We want to build flavor but we also want all the ingredients to get super soft. This will make pureeing the soup a lot easier. And speaking of which, you can puree your soup in any way you see fit. I used an immersion blender because I couldn’t bring myself to clean my food processor. But if you’d rather use a food processor, you have my support. Just remember to exercise caution when pureeing hot things.
Okay, at this point you might be wondering when the stars of the soup are going to make an appearance. And the answer is right now. Grab a pot and a steaming basket. Fill the pot 2/3 of the way with water and bring it to a boil. Pile your broccoli into the steaming basket and place it on top of the pot. Steam for roughly 5 minutes or until the broccoli is just fork-tender.
Yes, I’m asking you to grab another pot. I know, I know, this is not ideal from a dishwashing standpoint. I was truly bummed when I realized my steaming basket was far too small for my Dutch oven. Trust me, I wanted to keep this soup a neat one-pot affair. But I had to break down and bust out another pot. I understand this may be a sticking point for some of you, but I want you to know I did this for a good reason and that reason is the broccoli’s texture.
I had many broccoli cheese soups in my day and a lot of them have had one drawback – overcooked broccoli. There is a simple explanation for why this happens. Most of the time when we make soup we’re working with hearty veg like carrots, celery, potatoes, and onions. Vegetables that can withstand a fair amount of simmering and even benefit from it. Broccoli isn’t one of those vegetables. Broccoli can go from perfect to mush in what feels like moments. So rather than adding the broc to the pot, I prefer to steam it separately and fold it into the soup. This way I can control just how soft my broccoli is. I like my broccoli to have a little bite, personally, and this approach gives me that. Is it a little fussy? Yes, but I am a bit of a fusspot, particularly when it comes to food.
While the broccoli is steaming away, we’re going to welcome the second soup star to the stage – the Red Leicester. Shred up your cheese and slowly sprinkle it into your simmering soup. Once the cheese is fully integrated, your soup is pretty much done. All that remains is to retrieve your broccoli from its steaming basket and fold it into your soup. Spoon the soup into bowls and sprinkle them with additional bits of crumbled Red Leicester cheese. Serve the soup with a salad and a crusty roll. This soup is best enjoyed tv-side on the couch.
Enjoy!
Red Leicester Broccoli Soup
Equipment
- 1 Large pot
- 1 pot
- 1 Steaming basket
- 1 Food processor or immersion blender
Ingredients
- 2 tbsp olive oil
- 1 yellow onion diced
- 3 carrots peeled and chopped
- 2 stalks celery chopped
- 4 cloves garlic minced
- ¼ cup butter
- ¼ cup all-purpose flour
- 3 cups vegetable stock
- 3 cups evaporated milk
- 1 (540ml, 19 fl oz) can white beans drained and rinsed
- 6-8 sprigs fresh thyme
- 3 bay leaves
- 1 tbsp Dijon mustard heaping
- 2½ lbs (1.1kg) broccoli cut into florets, stalks chopped
- 200g (7oz) Red Leicester cheese shredded
Instructions
- Heat olive oil in a large pot until shimmering. Add the onion, celery, carrots, and a pinch of salt. Sauté until the vegetables are softened. Stir in the garlic and sauté for a minute more. Using a slotted spoon, transfer the veggies to a plate and set them aside.2 tbsp olive oil, 1 yellow onion, 3 carrots, 2 stalks celery, 4 cloves garlic
- Melt the butter in the pot. Whisk in the flour to form a roux. Slowly whisk in the vegetable stock and the evaporated milk. Bring the mixture up to a boil and reduce to a simmer.¼ cup butter, ¼ cup all-purpose flour, 3 cups vegetable stock, 3 cups evaporated milk
- Return the sauté veggies to the pot. Add the white beans and stir in the mustard. Add the thyme and bay leaves and let simmer for 20-25 minutes or until the vegetables are very tender.1 (540ml, 19 fl oz) can white beans, 6-8 sprigs fresh thyme, 3 bay leaves, 1 tbsp Dijon mustard
- While the soup is simmering, place the broccoli in a steaming basket. Fill another pot 2/3 of the way with water and bring it to a boil. Place the steaming basket on top and let steam for 5-7 minutes or until thr broccoli is just tender. **2½ lbs (1.1kg) broccoli
- When the veggies in the soup are very tender, puree the soup using a food processor or an immersion blender. *** Gradually sprinkle in the Red Leicester and stir until the cheese melts. Fold the broccoli into the soup.200g (7oz) Red Leicester cheese
- Ladle the finished soup into bowls and top with additional crumbled Red Leicester cheese. Serve immediately.
