Creamy Broccoli Boursin Soup (Edit recipe)

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A week or so ago, a coworker recommended the broccoli soup from the restaurant next door. It literally tasted like chemicals. I had to make my new Creamy Broccoli Boursin Soup to erase that memory from my mind lol Rich and creamy, underlying tang from the Boursin, and heaps of tender broccoli. Yum!

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Original Recipe

PREP TIME

20 minutes

COOK TIME

45 minutes

INGREDIENTS

18

Serves: 4

Ingredients

0.25 cup Extra Virgin Olive Oil
1 tsp Red Pepper Flakes
4 cloves Garlic, crushed & minced
1 whole Yellow Onion, diced
2 whole Celery, sliced
1 whole Carrots, Peeled & cut into quarter moons
2 Tbsp All Purpose Flour
4 cups Plant Based Chickenless Broth - President's Choice
1 cup Milk, 2%, room temp
2 cups Water
1 tsp All Purpose Seasoning - Vegeta
2 head Broccoli, broken down into medium sized florets (approx 7 - 7 1/2 C)
150 grams Shallot & Chive Cheese - Boursin, room temp
0.5 cup Heavy Whipping Cream, room temp
2.5 tsp Garlic Plus Seasoning - Club House
1 pinch Nutmeg, Ground
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Using either a large, deep non-stick or a soup pot, start heating your EVOO, pep flakes, and garlic on just below medium. Once heated, stir and cook for about a minute before adding the onion, celery, carrot, 1 1/2 Tsp. of the Clubhouse Garlic +, and a good hit of both salt & pepper. Stir to combine and let those veggies cook about 15 minutes. Stir as needed and reduce your temp if you notice browning before they're tender.
Stir in the flour and continue to cook another minute and a half before pouring in the broth, water, and milk. Increase the heat and bring your soup to a boil. Once boiled, reduce to a simmer and add the vegeta and remaining garlic + seasoning. Cover with a titled lid and let that simmer for 15 - 20 minutes. Add the broccoli florets and a good pinch of both salt & pepper. Continue to simmer with the broccoli until the florets are tender and bright but not overcooked. This will take approximately 5 - 7 minutes.
Once the florets are perfectly cooked, turn off the heat and fold in the cream. Once combined, fold in the Boursin cheese and a pinch of nutmeg until that cheese is combined with your soup. Set aside for a couple minutes to set. Taste and adjust your salt / pepper if needed / desired.
Serve your bowls up and garnish with a dollop of sour cream, some pep flakes, and any / all of the suggested garnishes. ENJOY!
Remaining soup can be refrigerated in an airtight container for up to 4 days.

Notes

Some Garnish Suggestions - Sour Cream, Shredded Aged Cheddar, Green Onions, Red Pepper Flakes, Chopped Parsley

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	450
Fat:	41 g
Carbohydrates:	13 g
Protein:	10 g
Cholesterol:	100 g
Sodium:	1231 mg
Fiber:	2 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.