Broccoli Cheese Soup oil & vinegar style!

 It is dark and raining so Soup day! Broccoli and cheese soup with Parmesan Basil olive oil added.

Broccoli Cheese soup is real easy!

I add 8 cups of milk and sometime substitute out unsweetened almond milk, 1 bag of frozen broccoli thawed, 2 cups of shredded cheddar cheese. This soup is made from  scratch 3 from from Keswick creamery I got at the farmers market Wednesday a cheddar type.


1. I sautéed the thawed broccoli in Parmesan basil olive oil and some Cyprus Sea Salt (my favorite for soup)

2. Bring milk to a simmer add broccoli, drizzle in Parmesan Basil olive oil,

3. add of 1/4 cup of corn starch a little at a time whisking in.

4. Add shredded cheese and 2 TBS of garlic vinegar.

5. Bring to boil until thick

Extras: I sprinkle Italian bread crumbs, shredded cheese with another drizzle of garlic   Dark balsamic vinegar.

Jelena Griffith