• Nicole Kuhn

Broccoli & Cheese Soup

Updated: Jul 15, 2020

It's that time of year! It's cold outside and everyone is looking for recipes to warm them from the inside out! A bowl of broccoli and cheese soup is a classic that does just that.



 

BROCCOLI-CHEDDAR SOUP

 

TOTAL: 35

 

INGREDIENTS:

  • 2 tbsp. extra virgin olive oil

  • 1 onion, finely chopped

  • 2 stalks celery, finely chopped

  • 2 cups low-sodium chicken broth

  • 2 cups half-and-half

  • 1 lb. russet potatoes peeled and chopped

  • 1 lb. sweet potatoes peeled and chopped

  • 1 bay leaf

  • 2-3 cups chopped broccoli florets

  • 1 1/2 cups sharp cheddar cheese, grated

  • salt & pepper to taste

INSTRUCTIONS:

  • Heat the olive oil in a large pot over medium-high heat. Add the onion and celery and cook until softened, about 5 minutes.

  • Add the chicken broth, half-and-half, both potatoes, bay leaf, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a boil.

  • Reduce the heat to medium low and simmer until the potatoes are tender, about 10 minutes. Make sure that they become super tender as a slightly undercooked potato can cause the soup to become grainy.

  • Put the broccoli in a microwave-safe bowl; add 3 tablespoons water and season with salt. Cover with plastic wrap and microwave until crisp-tender, about 4 minutes; drain.

  • When the potatoes are tender, remove the bay leaf from the soup and let cool for 5 minutes. Transfer the soup to a blender. Puree until smooth, leaving the filler cap slightly open to let steam escape (or puree the soup in the pot with an immersion blender).

  • Return the soup to the pot and thin with water, if necessary. Return to a simmer over medium-low heat; stir in the broccoli and season with salt and pepper.

  • Add the cheese and stir until melted. Ladle the soup into bowls and top with cheese, if desired.



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