Hello, darlings! Today, I am sharing my new favorite soup... broccoli & cheddar! This little sucker is the latest in what I like to call my "less crap and more veggies" soup approach... there is nothing pre-packaged in here. It's sinfully smooth and thick, and it's made with just vegetables, cheese, and some half & half. It's so satisfying and so good for you... or, at least, definitely better than anything you can find in a can. Let's get to work!
This was my first time ever making broccoli cheese soup at home and I have to say I was pleasantly surprised with how easy and tasty it was! You start with the holy trinity of carrots, onions, and celery, plus a bit of chopped garlic and of course some broccoli. You saute these veg with some olive oil and a smidge of butter, then add some water and let them cook down until they become soft and tender. Then you throw them in the blender with some half & half until smooth and creamy, put it back on the stove, and stir in a ton of medium cheddar and some tiny broccoli florets.
I have never met anyone who didn't like the classic broccoli cheese soup, and this version even won over my dad, who doesn't like soup or really any meals without meat. He totally cleaned out his bowl! This is obviously vegetarian, and with some almond milk and shredded vegan cheese or nutritional yeast, it can easily be made vegan! Serve with some crunchy wheat crackers for a light meal, or enjoy with a grilled cheese sandwich if you're a real cheeseaholic. 😉
Looking for more soup made from scratch? You can check out my Creamy Tomato Soup, Creamy Poblano Pepper Soup, Creamy Pumpkin Soup, Italian Lentil Soup, and Chickpea Noodle Soup.
broccoli cheddar soup
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ red onion chopped
- 2 carrots diced
- 2 ribs celery diced
- 2-3 cloves of garlic smashed
- 2 medium heads fresh broccoli {about 1 lb} finely chopped
- 8 oz freshly grated medium cheddar
- 1 cup half & half {can substitute whole milk}
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili flakes
- salt and pepper to taste
Instructions
- In a large nonstick pot, heat the butter and olive oil over medium-high heat. Add in the onion, carrot, celery, and garlic, and season with some salt.
- Cook until vegetables have softened, about 5-6 minutes. Add in most of the broccoli, setting aside some florets to add in later.
- Continue cooking the vegetables for 5-6 more minutes, until all veggies are soft. Add in just enough water to cover all the vegetables, and mix in the spices. Cover the pot, lower the heat to a simmer, and cook for 30-40 minutes.
- When all the vegetables are cooked thoroughly and very soft, and most of the water has been absorbed, remove the soup from heat and let mixture cool off slightly.
- Add veggies and any residual water to a blender, add in the half & half, and blend until smooth and creamy.
- Return the soup to the pot, and stir in the cheese and the broccoli florets you had set aside before. Taste the soup, and add more seasoning as desired.
- Let it cook until the latest broccoli has cooked through, 10-15 minutes, then serve!
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