Creamy Boursin Broccoli Soup

1/6/2026

Prep Time: 20 Min
Cook Time: Approx 45 Min

Yields: 4 + Bowls

What You Need

1/4 C EVOO
1 Tsp. Red Pepper Flakes
4 cloves Garlic, crushed & minced
1 Yellow Onion, diced
2 stalks Celery, sliced
1 Carrot, peeled & cut in to quarter moons
2 Tbsp. All Purpose Flour
1 L PC Brand Plant-Based Chik'n Broth
1 C 2% Milk
2 C Water
1 Tsp. Vegeta Seasoning
2 Heads Broccoli, chopped into medium sized florets (about 7 - 7 1/2 C)
150g Creamy Shallot & Chive Boursin Cheese, room temp
1/2 C Whipping Cream, room temp
2 1/2 Tsp. Clubhouse Garlic Plus Seasoning
Pinch Nutmeg
Himalayan Salt & Cracked Pepper
GARNISH - Shredded Aged Cheddar, Sour Cream, Green Onions, Parsley (All Optional)

Using either a large, deep non-stick or a soup pot, start heating your EVOO, pep flakes, and garlic on just below medium. Once heated, stir and cook for about a minute before adding the onion, celery, carrot, 1 1/2 Tsp. of the Clubhouse Garlic +, and a good hit of both salt & pepper. Stir to combine and let those veggies cook about 15 minutes. Stir as needed and reduce your temp if you notice browning before they're tender.

Stir in the flour and continue to cook another minute and a half before pouring in the broth, water, and milk. Increase the heat and bring your soup to a boil. Once boiled, reduce to a simmer and add the vegeta and remaining garlic + seasoning. Cover with a titled lid and let that simmer for 15 - 20 minutes. Add the broccoli florets and a good pinch of both salt & pepper. Continue to simmer with the broccoli until the florets are tender and bright but not overcooked. This will take approximately 5 - 7 minutes.

Once the florets are perfectly cooked, turn off the heat and fold in the cream. Once combined, fold in the Boursin cheese and a pinch of nutmeg until that cheese is combined with your soup. Set aside for a couple minutes to set. Taste and adjust your salt / pepper if needed / desired.
Serve your bowls up and garnish with a dollop of sour cream, some pep flakes, and any / all of the suggested garnishes. ENJOY!
Remaining soup can be refrigerated in an airtight container for up to 4 days.