Creamy Broccoli and Cheese Soup

We used to avoid broccoli, but this soup changed all that; with a fabulous velvety texture, it hits the spot on a cold day.

May 20, 2006
Written by HERB
2 tablespoons butter
2 tablespoons cannabutter
1 small onion, chopped
3 tablespoons all-purpose our
2 cups vegetable stock
1 large head broccoli, cut into florets
2 cups milk
1 cup half-and-half
3 cups freshly shredded cheddar cheese, plus extra for garnish
Salt (kosher or sea) and freshly ground black pepper, to taste
  1. In a large pot, melt the butter and cannabutter over medium-low heat.
  2. Add the onion and sauté until translucent, 4 to 5 minutes.
  3. Sprinkle in the  our and cook, stirring, for 1 to 2 minutes to eliminate the raw- our taste, not letting it brown.
  4. Add the stock and broccoli and cook for 9 minutes. Turn o  the heat and let the soup cool slightly.
  5. Working in 2 batches, puree the soup in a blender or food processor. Or, if you have an immersion blender, you can puree the soup directly in the pot.
  6. Return the blended soup to the pot. Over medium-low heat, add the milk, half-and-half, and cheddar, and stir until cheese melts.
  7. Season the soup with salt and pepper, and garnish with more cheddar before serving.
This delicious recipe is from our cookbook: Herb: Mastering the Art of Cooking with Cannabis. Like this recipe? Get your copy today See the reviews and get your copy on Goodreads and Amazon.
Ready to join the movement?
Early app access, exclusive deals, and original cannabis content — delivered to your inbox.
May 20, 2006 — Last Updated
Written by HERB
Ready to join the movement?
Enhance your brand's profile by claiming your brand

Discover

Made in Los Angeles and Toronto