Archive for February 14th, 2022

It’s been wickedly cold here, and by wickedly cold, I’m talking -21° C or -5.8° F! I have only been able to think about soup. I love brothy soups but JT is not as much of a fan, he prefers creamed soups so I like to mix it up. I had purchased too much broccoli for Christmas day dinner so I had a small crown leftover along with a not-so-perfect-looking romaine, so this recipe was a result of these two leftovers.

Broccoli and Cheddar Soup

A KitchenInspirations Original Recipe

Makes just over a litre of soup


  • 1/4 Vidalia onion, roughly chopped
  • 15 mL EVOO
  • 1 fist-sized head of broccoli, roughly chopped
  • 1/2 romaine lettuce, shredded
  • 1 L chicken stock
  • 5 cm x 5 cm Parmigiana rind, cut into smaller pieces
  • 30 g of cheddar, shredded
  • Salt to taste


  1. In a hot pan, cook the onion in the olive oil until translucent, add the broccoli and romaine lettuce and cook for about 5 minutes. Add the chicken stock and the Parmigiana rind and simmer for about an hour or until everything has softened.
  2. Blend with an immersion blender until smooth. If using a traditional blender, allow to cool a bit so the steam doesn’t blow off the lid.
  3. Serve with some shredded cheddar sprinkled on top.


  • The romaine didn’t end up adding much flavour but it did help with thickening.
  • Use vegetable stock if making vegetarian.
  • The Parmigiana also helps to thicken the soup.
  • I used both orange and white cheddar because that is what I had.

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