I have some recipes that I secretly hope no one else cares for because it means I get the leftovers without a fight. Broccoli Brie Soup is one of those recipes. I’m out of luck.
Don’t you envision ooey gooey melty cheese when you hear the word brie? I’m fairly certain it is that final touch of cheese that makes my broccoli soup lick-the-bowl-clean delicious. Who, me? Lick the bowl? No.Way. Anyway….
I know my goal is to deliver dishes that make produce kid-friendly but sometimes we mamas have to take care of ourselves too, and I say it doesn’t hurt the kids to “lump it” occasionally. My produce loving kid said “it tastes too much like broccoli.” Uh, say what? That’s the point. A big old wallop of produce in broccoli form. My daughter said she didn’t like the cheese flavor. She still ate it without a fight. I’ll take that. The oldest enjoyed it. I think. He wasn’t feeling the greatest so who really knows.
I’m also sticking by my saying that once they’ve tried something 15 times they are more likely to enjoy it. Those taste buds just need to get used to the flavor. We’ll see but for now I’ll enjoy the leftovers. Goodness knows I skip lunch way too often and could use easy leftovers.
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I use the Instant Pot for this recipe because it is so easy. I set it and forget it for a little bit. Not long, of course, since it takes less than 30 minutes but that’s 30 minutes I can spend elsewhere. However, you could throw it in a pan and cook it too. Just make sure you watch it so it doesn’t scorch.
Broccoli Brie Soup (Adaptable for Dairy-free)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 1x
- 8 cups chopped broccoli (appr. 4 medium broccoli crowns – florets and stem)
- 1 large onion, chopped (1 cup if you need measurements)
- 3 cloves garlic, diced
- 2 cups water
- 2 cups coconut or rice milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream (optional)
- 4 ounces mild brie (optional)
- Put broccoli, onion, garlic, water, dairy-free milk, salt, and pepper in Instant Pot*.
- Seal pot and close vent.
- Press manual, making sure high pressure is set and set to 12 minutes.
- Use quick release method. (Carefully flip vent to open position, taking care not to burn yourself on the steam that erupts.)
- Use an immersion blender or blender to puree the mixture.
- Taste to see if you prefer more salt.
- Stir in heavy cream and brie, sliced in smaller pieces. I like to take most of the rind off first.
- If cooking on the stove top, cook first set of ingredients with lid on pan, stirring occasionally. Follow rest of steps above to finish.
Do you have a favorite cheese to add to broccoli soup?
Check out last week’s produce of the week: broccoli. The last week went all upside down and I finally caught up. Next week we’re tackling EGGPLANT. Hmmm….
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