Broccoli Brie soup

I like the broccoli cheddar soup at Panera. Apart from the side that it has a lot of sodium, it’s pretty tasty. It’s the same with the french onion soup as well. Ever since my IR diagnosis, my tryst with bakeries hasn’t gone too well. There is a lot of bread at Panera (that I am not supposed to eat). So I am almost always stuck with a soup and salad combo. Sigh. I love sandwiches, especially paninis 😦

Anyways, before I go back into sad storytelling mode, I decided to try a twist on the broccoli cheddar soup, substituting brie for cheddar. My friend B from Mongolia recently asked me what I did with broccoli stalks, after using the head of broccoli. Threw in the trash, was my answer. Duh. Well, she said she made soup with it. *Lightbulb moment*

I hope you are brave enough to try it and I also hope you enjoy it as much as the hubby and I did 🙂 This is great for lunch or dinner!


Broccoli stalks – 2 (the thick stalks)

Vegetable stock – 1 cup

Chicken or veggie bouillon cube – 1

Brie cheese – 4-6 ozs (or less, if you are extremely conscious) – save a few pieces for garnish

Salt and pepper- to taste.

Dill and parley – for garnish


Clean and chop the broccoli stalks and pressure cook them in the stock until the stalks are really soft. You can do the same in a stock pot. It will take additional time to cook, that’s all.

Using a hand blender puree the stalks in the remainder of the stock until very smooth.

Add the bouillon cube and bring to boil. Add salt and pepper to taste. Go easy on the salt, bouillon cubes normally contain a lot of salt.

Next add the brie cheese and reduce the heat. Mix until completely combined.

Ladle into soup bowls. Garnish with the remaining cubes of brie and a dash of dill and parsley

How simple was that? I will be trying the broccoli cheddar soon (when I have some more broccoli stalks saved ;))

Bon Appetit!



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