"Cream" of Broccoli Soup

This recipe has been floating around for the last few years, mainly in email and text messages. It should be on here for all to find.  Really easy, quick and delicious:

“Cream” of Broccoli soup

2 cups chicken stock
1 cup water (you can use 3 cups stock - I ran out!)
6 cups broccoli florets
1 can cannellini beans, rinsed well and drained
1 garlic clove, minced
¼ tsp cayenne pepper
¼ tsp onion powder
1 tsp dried thyme
½ tsp herbes de provence
salt/pepper to taste
handful (~1 cup) shredded cheddar cheese


Combine chicken stock, water, garlic, cayenne, onion powder, dried thyme and herbes de provence in a medium stockpot.

Bring to a boil.

Add broccoli, cover and cook for about 8 minutes, until broccoli is tender.

Add cannellini beans, salt and pepper and stir. Cook for about 2 minutes until heated through.

Using an Immersion blender or regular blender*, carefully puree the bean/broccoli mixture.

Return puree to pot, taste to adjust seasoning. Add in shredded cheese and stir over low heat until heated through and cheese is melted.

* Note: If using a regular blender, USE CAUTION when blending hot liquids. Puree in batches, never filling more than ½ way and be sure to cover the lid with a kitchen towel (just in case).

**serving suggestion: top with bacon bits, prosciutto or browned pancetta.