Broccoli and cheese soup

It was exciting to see ambarees, that country-style goat cheese made in the Chouf mountains, at the village grocer. Broccoli is growing now and a nice change from cabbage and more cabbage every single week. This soup is popular and so easy to prepare. Purée it with this great invention, the immersion blender, to ease clean-up. 

INGREDIENTS: 8 servings

  • 1 large onion, chopped
  • 1/4 cup olive oil
  • 4 broccoli heads, chopped into florets, trunks pared and chopped
  • 1 cup of shredded yellow cheese (swiss, jack, etc)
  • 3 oz of cream cheese (or Kiri cheese)
  • 6 cups of broth (chicken, veggie, or 1 cube of bouillon with water)
  • 1/4 cup of goat cheese, crumbled (or parmesan cheese)
  • salt, pepper, to taste
  1. Heat the oil in a large pot and fry the chopped onions for 5 minutes; add the broccoli and fry for another 10 minutes with the onion till softened; add the broth and cover the pot; bring to a simmer and let the soup simmer for 30 minutes. 
  2. Add the cream cheese (or Kiri) and stir to melt it; add the yellow cheese and stir for a few minutes; purée the soup with an immersion blender or in a regular blender; taste and adjust seasoning. Serve with a sprinkle of goat cheese if desired. 
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  1. Posted November 27, 2012 at 9:21 am | Permalink

    A flavorful soup! Yummy.



  2. Posted November 27, 2012 at 11:48 am | Permalink

    This soup looks delicious and healthy! I like the addition of the goat cheese, which gives it, I’m sure, and exciting flavor.


  3. Posted November 27, 2012 at 3:41 pm | Permalink

    Love the off-angle photos and the soup sounds fabulous. I’ve always loved my broccoli soup with one cheese, but with three it must be amazing!

  4. Posted November 27, 2012 at 3:49 pm | Permalink

    Now this is what I call a staple! Super recipe with no cream just wonderful goat and cream cheese – love it!

    chow! Devaki @ weavethousandflavors

  5. Posted November 27, 2012 at 3:53 pm | Permalink

    Joumana, goat cheese is such a beautiful ingredient to go with broccoli. I am sure it is a delight to make and serve on a cold winter day.

  6. Posted November 27, 2012 at 4:34 pm | Permalink

    Wonderful soup! I wish I could find a goat cheese that I enjoyed. I’m sure your locally made cheese is outstanding.

  7. Posted November 27, 2012 at 5:17 pm | Permalink

    Creamy and comforting!The addition of goat cheese sounds delicious!

  8. Posted November 27, 2012 at 7:53 pm | Permalink

    I love pureed vegetable soups. Broccoli is one of the best. Easy to prepare, easy to make flavorful and incredibly healthy.

    Our cabbages and broccoli are just coming to maturity in the fall garden. They will come in together. By the falls end, I am ready to give away the cabbages too.

    Hope all is well.


  9. Posted November 28, 2012 at 5:59 am | Permalink

    When I finally find all my kitchen equipment, this is going on my list to make. I love broccoli and teaming it with cheeses in this soup is perfection. What a super photo, Joumana!

  10. Posted November 28, 2012 at 11:29 am | Permalink

    hmm, yummy – looks so comforting and delicious – look forward to trying out, thanks:)

  11. Posted December 11, 2012 at 1:34 pm | Permalink

    Même pour moi qui ne mange que peu ( pas ) de soupe, celle ci est très tentante et j’aime beaucoup l’idée gourmande. Le fromage fait toute la différence

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